When you hear the words Vegan Taco Cauliflower Bake, I hope your heart jumps a beat just like ours. I am a huge fan of this meal, even though it’s super meaty in texture, but that’s the part I love.
Cheesy, with lots of Cauliflower goodness and mixed in with, a sometimes scary to cook with, TVP. It can sometimes be daunting to cook with TVP if you haven’t done so before. But the only part you need to remember is to soak it in whatever stock or flavour you want it to absorb and set it aside to let it do its thing. Always absorb on a 1:1 basis. So if it’s 1/2 cup of TVP, then it’s 1/2 cup of stock. Simples.
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Vegan Taco Cauliflower Bake
- 1 Cup TVP Textured Vegetable Protein
- 1 Cup Vegan Beef Stock
- 1 tsp Olive Oil
- 1 whole Cauliflower Chopped
- 1 Onion Sliced
- 1 pkt Taco Seasoning
- 1 Cup Cashews
- 1 Cup Almond Milk
- 2 tbsp Nutritional Yeast
- 2 tbsp Tapioca Flour
Set oven at 180°C
Prepare the TVP
Place the TVP and Stock into a bowl and set aside for 10 mins.
Roughly chop up your Whole Cauliflower
Blanche for 5 mins in boiling water and then drain.
In a large saucepan on medium-high place your olive oil and onion. Fry off until translucent.
Add the TVP and Taco seasoning. Mix and continue frying off.
Add in the Cauliflower and mix.
Transfer to a large oven proof dish.
For the Cheezy Sauce
Add all the ingredients into a blender and blitz until well combined.
Pour into a saucepan and stir until the bottom starts to thicken. You should be able to see the bottom of the pan when stirring, without the liquid covering immediately. (approx 3-4 mins on medium)
Pour the Cheezy sauce over the taco mix and smooth out so the entire top is covered.
Place in the already heated oven for 20-25 mins