Despite not being vegan, I am always trying to find inventive ways to reduce my meat and dairy consumption, and I have found meals like today’s recipe the perfect way to do that. My favorites are recipes that try to replicate the texture and taste of the meat component in order to try and keep the essence and heart of the dish.

This taco recipe does exactly that.

I originally saw this recipe on Jagruti’s excellent Jagruti’s Cooking Odyssey blog, so full credit to her for this brilliant dish. I’ve done my best to do the recipe justice on here!

This vegan take on tacos ditches the meat filling in favor of cauliflower and chickpeas, coated in a beautiful baked tandoori mix. All topped off with a delicious guacamole and housed in a soft tortilla.

There’s a lot going on in these tacos, but it all works so well. The crunch of the coated cauliflower, the spice of the mix, and the creamy guacamole creates a really balanced mix of flavors.

It all creates a beautiful summery sensation that goes perfectly as either a lunch or dinner meal. And even better: It’s cheap enough for those living on a budget.

From start to finish this dish only takes about 40 minutes to make, and couldn’t be easier.