Vegan Cauliflower Tinga Tacos
The BEST vegan Cauliflower Tinga Tacos are saucy, smoky and spicy. Ready in under 30 minutes and packed with flavor - add all your favorite toppings and enjoy it! Better than takeout!
Servings: 4 people
Calories: 134kcal
Ingredients
- 1 large cauliflower florets, cut into bite size pieces (about 6 cups)
- 2 tablespoon olive oil
- 1 large sweet onion, finely chopped, divided
- 1 28oz can peeled tomatoes
- 1-2 chipotle peppers in adobo
- 4 large cloves of garlic
- 1 ½ teaspoon salt
- 1 bay leaf
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried marjoram
- ½ teaspoon black pepper
- ¼ cup vegan white wine (optional)
- 2 tablespoon cane sugar
Optional
- soft or hard taco shells or lettuce wraps
- avocado
- red onions
- cilantro
- sliced jalapeno
- vegan feta crumbles
Instructions
- Cut the cauliflower into bite sized pieces.
- Heat the oil in a large pan (or skillet) over medium heat and add the cauliflower and ½ of the chopped onion. Cook until the onions are soft and translucent and cauliflower is slightly charred-about 5-6 minutes.
- While onions and cauliflower cook; In a blender, add remaining chopped onions, tomatoes, chipotle peppers, garlic, and salt. Blend until smooth or similar to a salsa.
- Pour the blended mixture over onions and cauliflower. Add bay leaf, oregano, thyme, marjoram, pepper, white wine and cane sugar. Stir together.
- Reduce heat to a simmer. Simmer the sauce, stirring occasionally, to reduce a bit and make more thick, about 8-10 minutes (longer if you'd like a thicker sauce)
- Serve as desired with toppings.
Nutrition
Serving: 1cup mixture | Calories: 134kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 929mg | Potassium: 143mg | Fiber: 2g | Sugar: 11g | Vitamin A: 206IU | Vitamin C: 7mg | Calcium: 37mg | Iron: 1mg