When I created this vegan taco recipe, it just felt like it had an Austin flair going on, so I named it after that city. Austin, Texas, is one of my favorite cities, thanks to the great music, the variety of healthy foods available, its natural landscape, and the fact that my awesome aunt and uncle live there.
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Spread the cauliflower, sweet potato, and onion on the prepared baking sheet. Drizzle with the oil and toss to coat. Season well with salt and pepper. Roast for 15-20 minutes.
Remove the pan from the oven and add the chickpeas. Drizzle the BBQ sauce over everything and toss to coat. Bake for 5 to 8 minutes, or until the veggies are tender.
Serve with one spoon of the BBQ filling into the tortillas and top each with a spoonful of the coleslaw, a sprinkling of cilantro, avocado slices, scallions, tomatoes, and any additional BBQ sauce you’d like. Serve immediately.
To make this nut free, omit the cashew cream and replace with a nut free vegan option.
This version has BBQ flavoring, yet you can swap with a more traditional taco seasoning.