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Vegan Gochujang Cauliflower Tacos

These Vegan Gochujang Cauliflower Tacos offer major flavor, using all vegan ingredients, and is the perfect balance between savory and spicy from the gochujang and roasted veggies.

Vegan Gochujang Cauliflower Tacos

Vegan Gochujang Cauliflower Tacos with dairy-free jalapeño cilantro sauce are the perfect way to end the Summer and enjoy Taco Tuesday. With a Korean-style sauce and roasted veggies, you won’t believe how flavor-packed these tacos are!

Vegan Gochujang Cauliflower Tacos

Tacos are my life. I literally can't live without some sort of tacos and these Vegan Gochujang Cauliflower Tacos are just the thing to keep you satisfied.

When it comes to vegan tacos, I love to add roasted veggies (all kinds) and the sauce/dressing always has to be on point. Honestly, these two components are truly the best part of any taco, especially when it's meatless.

Overall, these vegan tacos are super easy to make, a great quick weeknight optionentirely meatless, includes bold flavors, balance between savory, spicy, and fresh, and just plain DELICIOUS.

These tacos are filled with a delicious Gochujang sauce on the cauliflower. Then, you can top it with roasted poblano peppers, corn, jalapeños, and homemade jalapeños cilantro sauce. This is by far a family favorite and is guaranteed to be a crowd-pleaser.

How to Make Vegan Gochujang Cauliflower Tacos

The three parts of these summer vegan tacos are the Gochujang Cauliflower, the dairy-free jalapeños cilantro sauce, and the toppings. 

Start by making the flavorful cauliflower and Gochujang and cooking it together over the stovetop and roast the poblano peppers and corn. Then meanwhile, you can make the simple dairy-free cilantro jalapeños dressing. And finally, heat your tortillas and enjoy!

Vegan Gochujang Cauliflower Tacos

Ingredients

Here’s what you need for these Vegan Gochujang Cauliflower Tacos:

  • Cauliflower. Choose a large head to make big florets.
  • Gochujang. You can find this at Asian markets and well-stocked grocery stores. It’s Korean fermented chili paste.
  • Herbs + spice. I use staple spices like salt, black pepper, and smoked paprika.
  • Olive oil. you can also use avocado oil or Grapeseed oil, if you prefer. 
  • Rice vinegar. Apple cider vinegar also works.
  • Brown sugar. I use organic. light brown. In a pinch, dark will also work. 
  • Stock. Use organic vegetable stock. If you’re buying it, use low-sodium. 
  • Poblano peppers. I love roasting these for a nice savory flavor.
  • Jalapeños. I like the extra spicy flavor.
  • Sweet corn. You can cut the kernels directly from the corn cobb or use frozen corn.
  • Tortillas. I like to use street-sized flour tortillas, however, you can use corn or flour.

Vegan Creamy Jalapeños Cilantro Sauce

To top your vegan tacos and tame the heat a bit, make a dairy-free dressing with:

  • Garlic. I think fresh is best in this raw dressing.
  • Vegan mayonnaise. Use any kind you like. 
  • Cilantro. If you’re not a fan of cilantro, use parsley or basil. 
  • Lime juice. Freshly squeezed!
  • Jalapeños. I like the extra spicy flavor.
  • Olive oil. you can also use avocado oil or Grapeseed oil, if you prefer. 
  • Maple syrup. You can substitute the maples syrup with agave or honey (if you're not vegan), if that’s what you have on hand. 

Vegan Gochujang Cauliflower Tacos

What is Gochujang?

While I rarely adapt foods outside of my Southern or Jamaican roots, I truly love Spicy Gochujang sauce (along with a few other cultural foods), therefore, I wanted to highlight this special sauce which is a part of the Korean culture.

Gochujang is an ingredient in Korean cooking that consists of a thick, spicy-sweet crimson red paste that is made from red chile pepper flakes and other ingredients. 

According to an article via Bon Appetit, Gochujang is fermented over years in a pot kept outdoors, which causes the starches in the glutinous rice (one of the ingredients it’s made from) to convert into sugar, which gives this paste it’s sweetness. Using Gochujang is best done when applying it to rich meats as a marinade or along with other ingredients to create a nice sauce. It’s highly recommended not to be eaten on it’s own since it’s taste can be pretty aggressive.

Best Taco Toppings

Everyone is different when it comes to taco toppings, which is why I love using a variety of ingredients.

This is a great opportunity to teach children about what they like, how much to add, and helps to develop their palate—which is what I try to do with my son. Plus, maybe they’ll try something new on their own—who knows?!

Some of the most popular taco toppings in my house are:

  • Black beans
  • Pineapple chunks
  • Roasted veggies
  • Corn
  • Jalapeno
  • Cilantro
  • Green onion
  • Lime juice
  • Green salsa
  • Sour cream
  • Hot sauce
  • Pico de Gallo
  • Cheese
  • Vegan sauce of some kind (homemade)

Vegan Gochujang Cauliflower Tacos

Meal Prepping Ideas for these Vegan Tacos

This is a great vegan taco recipe for meal prep. Simply prepare the Gochujang cauliflower, dairy-free sauce and toppings ahead of time. Store them in separate airtight containers in the fridge for up to four days. Then heat and assemble your tacos when you’re ready to enjoy!

Ingredient Substitutions and Swaps

This vegan taco recipe is fairly easy to customize. If you don’t have every item on the ingredient list, here are some simple swaps and substitutions that won’t sacrifice flavor:

  • Substitute the cilantro in the vegan sauce/dressing with basil or parsley. 
  • Swap fresh parsley or cilantro for another fresh herb, such as basil or dill.
  • Try bell peppers instead of poblano peppers. Mango or pineapple will add a nice tropical spin and sweetness.
  • Switch things up by adding mushrooms, black beans, lentils, walnut meat, or other meat substitutes instead of cauliflower.

What Kind of Tortilla is Best for Vegan Tacos?

You can choose either corn or flour tortillas for this vegan taco recipe. If you’re looking for a gluten-free option, corn is your best bet. Whichever option you choose, I recommend the small street taco-size. They’re easy to fill, hold and eat by the dozen! 

Of course, in a pinch, larger tortillas will work too. You can also use hard taco shells if you prefer a crunchier taco. If that’s the case, skip heating the tortillas and simply fill your taco shells with the Gochujang cauliflower and toppings.

How to Best Char or Warm Tortillas

To lightly toast taco tortillas, preheat the oven to 350 degrees Fahrenheit and place tortillas directly on the rack. Turn off the oven once heated and let tortillas warm for 2 minutes. Remove from oven. For char on a stovetop, pop one of the tortillas onto a gas burner until you begin to see a little smoke. Remove tortilla to rotate it onto opposite side until it’s lightly charred. Repeat until all tortillas are charred.

Are Gochujang Cauliflower Tacos Gluten-Free?

Yes! you can easily make these Gochujang cauliflower tacos gluten-free. Simply ensure that all of the sauce ingredients are gluten-friendly and use corn or grain-free tortillas instead of flour. 

How to Store Leftover Vegan Tacos

Place any leftover ingredients in a tightly sealed container in the refrigerator for up to 3-4 days.

Vegan Gochujang Cauliflower Tacos

Other Taco Recipes You’ll Love

If you are a fan of my Vegan Gochujang Cauliflower Tacos, you will also love these other tacos also!

MADE OUR RECIPE?

If you make these Vegan Gochujang Cauliflower Tacos, be sure to Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea!

Vegan Gochujang Cauliflower Tacos

Vegan Gochujang Cauliflower Tacos

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These Vegan Gochujang Cauliflower Tacos offer major flavor, using all vegan ingredients, and is the perfect balance between savory and spicy from the gochujang and roasted veggies.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Serves: 6 tacos

Ingredients

GOCHUJANG CAULIFLOWER:

  • 1 head cauliflower, chopped in medium chunks
  • 2 Tbsps Extra virgin olive oil (See Notes!)
  • 2 Tbsps apple cider vinegar
  • ½ cup organic brown sugar (You can use pure maple syrup instead)
  • 2 Tbsps Gochujang paste
  • ¼ cup vegetable stock
  • 1 tablespoon arrowroot starch + 2 Tbsps warm water (if needed)
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • sesame seeds, for garnish

ROASTED POBLANO PEPPERS + CORN:

  • 2 Tbsps Extra virgin olive oil
  • 2 cups sweet corn kernels, frozen or fresh
  • 2 poblano peppers
  • Pinch of sea salt + black pepper

TACOS:

  • Corn or Flour tortillas, charred (See Notes!)
  • Jalapeños, chopped (optional)
  • Fresh cilantro, for garnish
  • Dairy-free Feta crumbles

JALAPENO CILANTRO SAUCE:

  • 1 bunch fresh cilantro
  • 1 cup vegan mayonnaise
  • ¼ cup freshly-squeezed lime juice
  • 2 garlic cloves
  • 2 Jalapeños, chopped
  • 2 Tbsps Extra virgin olive or avocado oil
  • 1 teaspoon pure maple syrup

Instructions

TO ROAST THE PEPPERS + CORN:

  • Begin by preheating the oven to 400 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.
  • Add the poblano peppers and corn kernels unto the prepared baking sheet and drizzle everything with olive oil. Sprinkle with a bit of salt + black pepper. Bake for 10-15 minutes or until corn and peppers are charred and tender. Remove from the oven and let cool before chopping peppers into medium pieces.

CHAR OR WARM TORTILLAS:

  • To lightly toast taco tortillas, preheat oven on 350 degrees Fahrenheit and place tortillas directly on rack. Turn off oven once heated and let tortillas warm for 2 minutes. Remove from oven. For char on a stovetop, pop one of the tortillas unto a gas burner until you begin to see a little smoke. Remove tortilla to rotate it onto opposite side until it’s lightly charred. Repeat until all tortillas are charred.

TO MAKE THE GOCHUJANG CAULIFLOWER:

  • In a medium 10-inch skillet over medium-high heat, add the olive oil until heated. Add in the cauliflower, veggie stock, salt, black pepper, and smoked paprika, allowing everything to cook for 1-2 minutes. Reduce the heat to low and let it simmer for 4-5 minutes or until cauliflower is tender.
  • Add the brown sugar, apple cider vinegar, and Gochujang, stirring everything together until combined and the cauliflower is coated. If the sauce doesn't thicken enough, add in the arrowroot starch (mixed with water) and stir until it does thicken. Garnish with sesame seeds, if desired.

MAKE JALAPENO CILANTRO SAUCE:

  • Add all ingredients into a high-powdered blender (cilantro leaves first) and blend until sauce becomes creamy. Set aside.

ASSEMBLY:

  • To assemble tacos, add a few spoonfuls of Gochujang cauliflower atop a charred tortilla followed by: roasted poblano peppers, corn, chopped jalapeños, ,jalapeño cilantro sauce, and feta crumbles. Repeat until desired amount of tacos are made. Garnish with fresh cilantro, if desired.
  • Bon Appetit!

Tips & Tricks

  • STORAGE: Place any leftover ingredients in a tightly sealed container in the refrigerator for up to 3-4 days.
  • MAKE AHEAD: All ingredients can be made and individually stored as meal prep (excluding tortillas) and assembled when ready to serve.
  • TORTILLAS: To lightly toast taco tortillas, preheat oven on 350 degrees Fahrenheit and place tortillas directly on rack. Turn off oven once heated and let tortillas warm for 2 minutes. Remove from oven. For char on a stovetop, pop one of the tortillas unto a gas burner until you begin to see a little smoke. Remove tortilla to rotate it onto opposite side until it’s lightly charred. Repeat until all tortillas are charred.

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Vegan Gochujang Cauliflower Tacos.

Shanika

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