Vegan Taco bowls with Cilantro Lime Cauliflower Rice
The recipe Vegan Taco bowls with Cilantro Lime Cauliflower Rice could satisfy your Mexican craving in
Vegan Carbonara Pasta Recipe
Ingredients
- 7 ounces silken tofu (1/2 of a 14-ounce block; 200g)
- 1/2 cup (120ml) sauerkraut brine (see note)
- 1/4 cup nutritional yeast (1/2 ounce; 15g)
- 1 tablespoon (15ml) white miso
- Generous pinch cayenne pepper or red chili flakes
- 3 generous dashes (about 1/4 teaspoon) smoked paprika
- 2 teaspoons (8g) freshly ground black pepper
- 1 tablespoon (15ml) white wine vinegar or fresh juice from 1 lemon
- Kosher salt
- 1/2 cup (120ml) extra virgin olive oil
- 4 ounces (115g) king oyster mushrooms, stems and caps sliced into 1/2-inch "lardons"
- 1 pound (450g) dry spaghetti or penne
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