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Next Level Vegan Tacos

This recipe is for two different tacos, Cauliflower&Chickpea and Vegan Mushroom "Carnitas" tacos


  • 1 Cup Daiya Pepperjack Cutting Board Shreds
  • 6 Cups Cauliflower Florets, (cut into smaller pieces)
  • 15oz Can Chickpeas, (drained)
  • 1 1/2 tsp olive oil
  • 1 tsp curry powder
  • gluten-free tortillas
  • salt and pepper to taste
  • 1 Cup Daiya Cheddar Cutting Board Shreds
  • 1 lb Porcini or Portobello Mushrooms
  • 2 Red Bell Peppers, (large)
  • 1 Tbsp olive oil
  • 1/2 Cup Chopped Cilantro Leaves


Curried Cauliflower and Chickpea Ingredients

Heat oven to 425 degrees

Coat a baking sheet with oil or cooking spray

In a large bowl, toss cauliflower florets, drained chickpeas, olive oil, curry powder, salt and pepper together and spread on to baking sheet

Roast for about 30 minutes, tossing halfway through

Spoon into warm tortillas and top with avocado, Daiya Pepper Jack Cutting Board Shreds and whatever you'd like!

Vegan Mushroom "Carnitas" Ingredients

Slice mushrooms and bell peppers into bite-sized pieces

Heat vegetable oil in large skillet over medium-high heat

Add mushrooms and peppers; sauté until brown

Spoon into warm tortillas and top with Daiya Cheddar Cutting Board Shreds and whatever you'd like!

Tips for cooking with Daiya

40 min
Total Time
10 min
Prep Time
30 min
Cook Time

Free of these allergens

Tree Nuts

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