Vegan White Bean & Mushroom Tacos
Prep Time
Makes
Cooking Mode
1 can white beans, drained and rinsed
2 tbsp canola oil
4 cups small cauliflower florets (1/2 in./1 cm pieces)
½ lb mushrooms, finely chopped
½ cup finely chopped walnuts
4 green onions, finely chopped, plus more for garnish
2 tbsp hot sauce
2 tbsp lime juice
2 tbsp soy sauce
16 taco shells
1 can white beans, drained and rinsed
2 tbsp canola oil
4 cups small cauliflower florets (1/2 in./1 cm pieces)
½ lb mushrooms, finely chopped
½ cup finely chopped walnuts
4 green onions, finely chopped, plus more for garnish
2 tbsp hot sauce
2 tbsp lime juice
2 tbsp soy sauce
16 taco shells
Directions
1Roughly smash beans with potato masher or back of wooden spoon; set aside.
2Place 9 in. (23 cm) cast-iron skillet on grill; bring to medium-high heat. Add oil. Stir in cauliflower, mushrooms and walnuts. Cook 5 to 8 min., until browned. Stir in smashed beans, 4 green onions, hot sauce, lime juice and soy sauce. Cook, stirring, 3 to 5 min. to combine ingredients. Remove from heat. Garnish with additional green onion.
3Toast taco shells 1 to 2 min. per side on grill. Spoon in filling. Top with choice of lettuce, tomato, salsa, jalapenos, vegan sour cream or cheese.
Tips
1
Alternatively, cook taco filling on stovetop.
Disclaimer
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Personal Note
Personal Note
