Vegan Gochujang Cauliflower Tacos

5 from 3 votes

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.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Keyword: cauliflower, dairy-free, dinner, easy, food, gluten-free, gochujang, korean, lunch, spicy, tacos, vegan, veggies

Servings: tacos

Calories: 537kcal

Author: Shanika

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

US Customary - Metric

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!

Notes

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.

Nutrition