The Whole Food Plant Based Cooking Show
Plant Based Huaraches
Calories: 435kcal
We came across Huaraches in a wonderful family owned plant-based Mexican restaurant called Mexhico in Barrie Ontario Canada. Huaraches are a Mexican street food and the moment I took a bite knew I had to make them! The soft blue corn huarache holds all the delicious toppings of spiced cauliflower "beef" crumble, refried black beans, avocado lime cream sauce, and pico de gallo!
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Ingredients
Base
- 1 cup masa harina
- ½ tsp tamari low sodium
- ¾ cup water room temperature
Refried Black Beans
- 14 ounces black beans cooked, drained and rinsed
- ¼ cup onions diced
- 1 clove garlic minced
- ¼ tsp cumin
- ¼ tsp chili powder
- 1 tsp tamari low sodiu
Cauliflower Taco Mince
- ½ cup onion diced
- 2 cloves garlic minced
- 2 ½ cups cauliflower diced
- 1 tbsp smoked paprika
- 1 tbsp tamari low sodium
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp oregano
- ½ tsp cracked pepper
- 1 cup water
Scallion Cream
- 1 avocado
- 2 scallions cut into chunks
- 2 tbsp lime juice
- 1 tbsp cilantro
- 1 tsp tamari low sodium
- ⅓ cup water
Pico De Gallo
- ½ cup tomatoes diced
- 1 ½ tbsp red onion diced
- 1 tbsp cilantro chopped
- 1 tsp jalapeño diced
- 1 tbsp lime juice
Instructions
Base
- Add the masa harina to a mixing bowl.
- Add the tamari and then add a little of the water at a time, stirring until is starts clumping together.
- Add only enough water that it comes together into a ball and you can squeeze it together without it sticking to your hands.
- Knead it for a couple minutes and place back into the bowl and cover with a towel.
- Preheat your pan.
- Divide dough into thirds. Take each third and roll it into a small tube about 4 inches long with your hands. Lay tube onto a piece of parchment paper and lay another piece of parchment on top. Using something heavy with a flat bottom like a small cutting board or baking dish to press the dough almost flat and then roll it gently with a rolling pin to the size and shape of a sandal.
- Gently transfer base onto the preheated pan by pealing the parchment off the top, placing your hand flat on the surface, flip it over and peel off the bottom parchment and place base onto the pan. Cook for at least a minute or until it feels like you can flip it without it breaking. Cook on the other side for at least another minute.
- Place finished bases on a plate and cover with a towel until you are ready to assemble.
Refried Black Beans
- Sauté onions for a few minutes and then add the garlic and cook for another minute.
- Add the beans and spices to the pan and cook for 5 minutes.
- Mash mixture with a potato masher or a wooden spoon.
- If beans feel too dry you can add a tbsp or two of water
Cauliflower Mince
- Sauté the onions for a few minutes and add the garlic right before the onions are about done.
- Add the remaining ingredients, stir and cook on medium heat for about 15 minutes or until the cauliflower is tender.
Scallion Cream
- Add all ingredients to a blender and blend until smooth.
Pico De Gallo
- Add all ingredients to a bowl and stir well.
Assembly
- Place 1 base on a plate. Spoon on 1/3 of the refried beans and smooth out to the edge. Spoon on 1/3 of the cauliflower taco mince. Spoon on 1/3 of the scallion cream. Top with some pico de gallo or your favorite salsa and jalapeño slices (if you like it spicy).
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Nutrition
Calories: 435kcal | Carbohydrates: 71g | Protein: 17g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 505mg | Potassium: 1315mg | Fiber: 20g | Sugar: 5g | Vitamin A: 1723IU | Vitamin C: 63mg | Calcium: 177mg | Iron: 8mg
