Vegan Tacos

Delicious and simple to prepare weekday dinner that the whole family will surely enjoy!

Cut the cauliflower into big florets, slice the mushrooms and add together with the walnuts into a food processor.
For seasoning, add into the food processor the soy sauce, cumin, sweet paprika or smoked paprika, garlic powder, onion powder, salt and black pepper and the chipotle or bbq sauce. Pulse a couple of times until everything is completely combined and grounded.
Transfer the mixture into a baking tray. Drizzle some olive oil on the top and bake for about 20 minutes stirring the mixture halfway through.

Boil water and leave the cashews soaking for at least 20 minutes.
Rinse the soaked cashews and add to a blender together with the nutritional yeast, lemon juice, garlic powder, smoked paprika, turmeric, water, maple syrup and salt. Blend all the ingredients until you have a smooth consistency.

Finely chop the tomatoes and cilantro, transfer into a small mixing bowl and add some olive oil. You can add finely chopped red onion as well into this salad.
Cook the corn in a hot pan with some vegetable oil or in water. Cut off the corn from the cob.
Finely chop the lettuce leaves and slice the avocado.
Build your tacos: Heat the tortillas in a pan without adding any oil. Add the vegan meat mixture, the fresh tomato salad, corn, avocado, lettuce leaves and top with the vegan cheese sauce. To taste, add more chipotle on the top or fresh lime juice.