*This post may contain affiliate links. Thank you for your support.

The best vegan tacos al pastor recipe on the world! Cauliflower and walnut are used to make delicious vegan taco meat – topped with homemade guacamole, pineapple, and cilantro makes perfect vegan tacos.

vegan taco recipe

Vegan tacos al pastor are super tasty and perfect for every taco lover. They are filled with Mexican seasoned vegan taco meat made with cauliflower, walnuts, chipotle and spices. The authentic Mexican toppings like homemade guacamole, pineapple, and cilantro give these tacos a fruity and juicy taste.

What Are Tacos Al Pastor?

One of the most traditional Mexican tacos. They are typically made with spit-grilled meat, pineapple, cilantro, and guacamole. Let me show you how to turn one of the most common Mexican dishes into a mouthwatering vegan meal.

Vegan Taco Recipe

  1. Prepare the vegan taco meat.
  2. Meanwhile, prepare the homemade guacamole and chop the pineapple and cilantro. 
  3. Warm up tortillas in your microwave, pan, or add them the last 5 minutes with the taco meat to the oven (packed in aluminum foil to remain soft).
  4. Arrange the taco meat in the middle of the tortilla. Spread with guacamole and top it with pineapple and cilantro.

How To Make Vegan Taco Meat

  1. Prepare in your food processor: Cauliflower, walnut, chipotle, lime juice, olive oil, ground cumin, smoked paprika, and salt.
  2. Pulse a few times until you have small chunks. Don’t mix too long – you don’t want to have a puree.
  3. Transfer into a baking dish and bake in the preheated oven for 30 minutes. Stir after every 10 minutes for an even browning.
  4. Your vegan taco meat is finished when it’s evenly browned and lightly crispy.

Recipe Variations: Chipotle gives your taco filling a unique taste. However, if you don’t have it, you can substitute it with another chili (sriracha, sambal oelek, chili powder). 

If you don’t own a food processor: Chop the nuts and cauliflower using a knife. Mix well with the spices and transfer to the baking dish.

More Mexican Recipes

vegan taco al pastor

📖 Recipe

vegan taco recipe

Vegan Tacos Al Pastor

The best vegan tacos al pastor recipe on the world! Cauliflower and walnut are used to make delicious vegan taco meat – topped with homemade guacamole, pineapple, and cilantro makes perfect vegan tacos.
Author : Aline Cueni
4.60 from 5 votes

Click on the stars to leave a vote!

Prep Time :15 minutes
Cook Time :30 minutes
Total Time :45 minutes
Servings : 10 mini tacos
Calories : 214kcal

Ingredients
 

Vegan Taco Meat

  • 1 cup (100 g) walnut
  • 2 cups (200 g) cauliflower florets
  • 2 tbsp olive oil
  • 1 tbsp chipotle or any other chili sauce
  • 1 tbsp lime juice
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 tsp smoked paprika or ground paprika

Vegan Tacos Al Pastor

  • 10 mini flour tortillas or 6 regular ones
  • 1 homemade guacamole or store-bought one
  • ¼ (200 g) pineapple cut into chunks
  • ¼ cup (10 g) cilantro roughly chopped

Instructions
 

Vegan Taco Meat

  • Preheat the oven to 200°C/395°F. Add all ingredients into a food processor and pulse a few times until the mixture resembles small chunks (don’t overmix). Place in a baking dish and bake for 30 minutes. Stir every 10 minutes for an evenly browning.

Vegan Tacos Al Pastor

  • Meanwhile, prepare the guacamole, chopped pineapple, and cilantro and set aside. Warm up tortillas in the microwave, stove-top, or oven.
  • Fill each tortilla with vegan taco meat and top it with guacamole, pineapple, and cilantro. Eat them using your hands.

Notes

  • If you don’t own a food processor: Chop the nuts and cauliflower using a knife. Mix well with the spices and transfer to the baking dish.
  • If you warm up the tortillas in your oven, wrap them with aluminum foil and add it the last 5 minutes to the meat.
  • The recipe is for 10 mini tortillas or 6 regular tortillas.
  • You can store the vegan taco meat up to a few days in your fridge. Preheat it in the oven or microwave.

Nutrition

Calories: 214kcal | Carbohydrates: 22g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Sodium: 446mg | Potassium: 190mg | Fiber: 2g | Sugar: 4g | Vitamin A: 140IU | Vitamin C: 20.7mg | Calcium: 52mg | Iron: 1.7mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




4.60 from 5 votes (3 ratings without comment)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

2 Comments

  1. 5 stars
    I love your recipe so much, that I included it in a FBC roundup post that goes live on March 1! The theme is vegetarian recipes using March produce. Your recipes & site are awesome!

    1. I am super excited to hear that Katie! Thank you for adding my recipe to your roundup!
      All the best,
      Aline