• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Inspired logo
  • Home
  • About
  • Recipes
  • Cookbooks
    • The Meatless Monday Family Cookbook
    • The Meat-Free Kitchen
    • Plant-Based Diet Cookbook For Dummies
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Cookbooks
  • Subscribe
  • 30 Days of Cozy Soups
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Cookbooks
    • Subscribe
    • 30 Days of Cozy Soups
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Sandwiches, Wraps, Tacos, and Burritos

    Crispy Vegan Cauliflower Tacos

    Published: May 23, 2015 · Modified: Jun 8, 2023 by Jenn Sebestyen

    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Jump to Video Print Recipe
    A tortilla filled with coleslaw, breaded roasted cauliflower, and topped with tartar sauce.
    Three breaded cauliflower tacos on a plate.
    Crispy Coconut Lime Baked Cauliflower Tacos - the CRISPIEST cauliflower you've ever had!! A quick sweet and sour slaw, an easy dairy free tartar sauce and soft tortilla complete the flavor and texture explosion! You MUST try these!
    Two photo of collage of crispy vegan cauliflower tacos topped with tartar sauce.

    Crispy, crunchy coating on the outside, tender cauliflower on the inside. Top it off with a tangy slaw and creamy dairy-free tartar sauce and throw it all in a warm tortilla for the most amazing Vegan Cauliflower Tacos you’ve ever had!

    Tablescape with one cauliflower taco on a plate, bowl of coleslaw, bowl of tartar sauce, glass of water, and fresh lime wedges scattered about.

    Each bite of these Crispy Vegan Cauliflower Tacos is a harmonious blend of textures and flavors. The contrast between the crispy cauliflower, the crunchy slaw, and the creamy dairy-free tartar sauce creates an experience that is both satisfying and nutritious.

    Reminiscent of a fried fish taco, it’ll have you dreaming of the waves breaking on the sand while you dine seaside. Perhaps a Pineapple Coconut Smoothie, which tastes like a virgin piña colada, or a blood orange margarita, would be a great choice to wash it down.

    Whether you’re a vegan looking for a plant-based taco option or simply seeking a delicious and healthy meal, these tacos are sure to become a favorite. Prepare them for a casual dinner or impress your friends and family at your next gathering. These Crispy Vegan Roasted Cauliflower Tacos are a true culinary delight that will leave everyone asking for seconds.

    Table of Contents hide
    1 Ingredients you need
    2 How to make cauliflower tacos
    3 Serving suggestions
    4 Storage
    5 Pro tips and tricks
    6 FAQs
    7 More vegan cauliflower recipes
    8 Crispy Vegan Cauliflower Tacos

    Ingredients you need

    Recipe ingredients arrayed in individual bowls.

    Cauliflower ~ You can’t have cauliflower tacos without cauliflower! Choose a cauliflower that is firm and tightly closed with a pale white color all over.

    I find a wide, short cauliflower is the easiest shape to cut into long, thin slices, but don’t fuss about the shape – any of them will do!

    Coconut milk ~ Full fat canned coconut milk is creamy and thick and will coat the slices best allowing the breading to adhere easily. I’ve made these with canned light coconut milk, too, and that also works.

    I would not suggest using a thinner milk, like soy milk, almond milk, or rice milk.

    Lime ~ Fresh lime juice brightens up the flavors.

    Breading ~ The breading is made from a combination of cornmeal, panko breadcrumbs, and unsweetened shredded coconut. This makes for a crispy, crunchy coating and no oil is needed!

    The coconut (be sure to use unsweetened), along with the lime juice in the dredge, is what creates the vegan fish taco vibes…think coconut shrimp, but meatless!

    Regular breadcrumbs will work in a pinch, but won’t be as crunchy as panko.

    If you can’t or don’t want to use coconut, simply add more panko breadcrumbs to the mixture.

    Spices ~ Breadcrumbs and cornmeal on their own are very bland, so we are of course spicing it up! Smoked paprika, cumin, garlic powder, turmeric, and salt and pepper bring lots of savory flavor.

    How to make cauliflower tacos

    Please scroll down to the recipe card for exact ingredient measurements and instructions.

    Prepare the cauliflower.

    A large cauliflower cut into half on a cutting board.
    Half of a cauliflower on a cutting board.
    Cauliflower cut into slices on a cutting board.

    Stand the cauliflower up on a cutting board and slice it in half from top to bottom.

    Trim off the excess stem, leaving just enough to keep the florets attached.

    Slice each half into thinner slices. I usually get about 3 slices per half. The further away from the center you get, the harder it is going to be to keep the florets from breaking apart.

    I usually cut each slice in half again from top to bottom to make them easier to work with and a bit less delicate.

    Don’t worry if it falls apart. You can bread the florets the same way you will bread the slices and it will taste just as delicious!

    Set up the breading station.

    Lime zest added to coconut milk in a bowl.
    Liquid dredge ingredients whisked in a bowl.
    Cornmeal. breadcrumbs, shredded coconut, and spices in a bowl.
    Dry breading ingredients whisked in a bowl.

    In a wide, shallow bowl combine the coconut milk, fresh lime juice, and lime zest and whisk well.

    In a separate wide, shallow bowl, combine the breading ingredients and spices and whisk well to combine.

    Bread the cauliflower slices.

    Slice of cauliflower dredged in the liquid coating.
    Slice of cauliflower coated in a crunchy breading.
    Breading cauliflower on a baking sheet next to a bowl with coconut milk and a bowl with breading.

    Place one slice of cauliflower into the coconut milk mixture until well coated on the bottom. Gently flip it over and coat the second side well.

    Place the coconut milk coated slice into the breading mixture and press it down so the breading adheres. Gently flip the cauliflower over and press the second side into the breading, making sure to coat the top, bottom and sides.

    Transfer the breaded cauliflower to a parchment lined rimmed baking sheet.

    Repeat with the remaining slices of cauliflower.

    Bake until the coating is crunchy and the cauliflower is tender.

    Assemble the tacos.

    Coleslaw in a glass bowl with serving tongs.
    Chopped dill pickles added to a creamy tartar sauce.
    A tortilla filled with coleslaw, breaded roasted cauliflower, and topped with tartar sauce.

    Place some coleslaw on a warm tortilla, top with a slice of crispy roasted cauliflower, and drizzle some vegan tartar sauce over the top.

    Finish with some fresh chopped cilantro or a few dashes of hot sauce or chipotle crema, if desired.

    Overhead view of three folded cauliflower tacos on a plate with sauce.

    Serving suggestions

    We love these cauliflower tacos with a tangy sweet and sour slaw and creamy dairy-free tartar sauce – both recipes included in the recipe card below.

    Sometimes we skip the tortillas and dip the breaded roasted cauliflower right into the tartar sauce. Serve the coleslaw on the side.

    These crispy cauliflower tacos are surprisingly filling, but if you’re looking to round out your meal, serve up a side of refried beans or corn salad.

    Other tasty topping ideas: guacamole, quick pickled red onions, or fresh peach salsa.

    Love tacos? Don’t miss these other vegan taco favorites:

    • Easy Chickpea Tacos
    • Black Bean Mini Tacos
    • BBQ Jackfruit Tacos
    • Mushroom Lentil Tacos
    • Baked Tofu Tacos
    • Crunchy Veggie Tacos

    Storage

    Fridge: Store the breaded cauliflower, coleslaw, and tartar sauce all separately in air-tight containers in the fridge for up to 5 days.

    Reheat: To reheat the cauliflower, I suggest warming in a 400°F oven for 5 to 10 minutes to keep the breading crunchy.

    Close up of a crispy breaded piece of cauliflower in a tortilla.

    Pro tips and tricks

    ~ Trim away as much of the thick, fibrous cauliflower stem as possible while allowing the florets to stay attached.

    ~ Don’t worry, however, if the florets fall apart. It will taste just as delicious no matter how the cauliflower is cut.

    ~ Do not sub another milk for the canned coconut milk. You need creamy, thick texture to coat the florets and allow the breading to stick.

    ~ For the ultimate crunchy coating, use cornmeal and panko breadcrumbs. Regular breadcrumbs will work in a pinch, but won’t be as crispy.

    ~ For best results, make sure each slice of cauliflower is fully coated on all sides with the milk mixture and then with the breading.

    ~ Do not overcrowd the pan. Make sure to leave space between each cauliflower slice. If they are touching, they may steam instead of roast leaving the breading soggy instead of crisp.

    ~ Warm the tortillas by placing them one at a time in a dry skillet over medium-low heat until they just start to brown, about 1 to 1 ½ minutes per side.

    ~ For a gluten-free option, use gluten-free panko breadcrumbs and corn tortillas.

    ~ For the coleslaw, bagged coleslaw works just as well and would be a nice time saver. Honestly, I do this more often than not!

    ~ For meal prep, the coleslaw and tartar sauce can both be made in advance.

    FAQs

    Why isn’t the breading sticking to the cauliflower?

    Make sure to use canned coconut milk. The thick, creamy texture will easily coat the cauliflower and allow the breading to stick. Also, make sure to use shredded coconut, not coconut flakes as those will be too large and may prevent the breading from sticking. If you can only find flakes or large shreds, pulse them in a food processor for a few seconds to break them down before adding them to the breading.

    Why is my cauliflower mushy?

    The biggest culprit for mushy cauliflower is overcrowding the pan. Make sure there is space between each slice so the breading can get crispy.

    Can these cauliflower tacos be made in the air fryer?

    Yes! Check out the cooking instructions in this Crunchy Air Fryer Cauliflower recipe. The breaded cauliflower for these tacos can be cooked in the same manner.

    More vegan cauliflower recipes

    • Vegan Buffalo Cauliflower Wings
    • Creamy Vegan Cauliflower Soup
    • Roasted Cauliflower Lentil Salad
    • Orange Cauliflower
    • Vegan Cauliflower Bolognese
    • Cauliflower Scampi in Lemon Garlic White Wine Sauce
    • Vegan Ceviche
    • Roasted Cauliflower Steaks
    Crispy breaded cauliflower pieces wrapped in a tortilla and topped with tartar sauce.

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Three breaded cauliflower tacos on a plate.

    Crispy Vegan Cauliflower Tacos

    The crispiest cauliflower you've ever had! The combination of flavors and textures from the crispy roasted cauliflower, the sweet and sour crunchy slaw and the creamy tangy tartar sauce are out of this world!
    4.97 from 59 votes
    Print Pin Rate
    Course: Entrées
    Cuisine: American
    Diet: Vegan
    Prep Time: 30 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 1 hour hour
    Servings: 4
    Calories: 413kcal
    Author: Jenn Sebestyen

    Recommended Equipment

    • Large Cutting Board
    • Chef's Knife
    • Rimmed Baking Sheet
    • Parchment Paper

    Ingredients

    Breaded Cauliflower

    • 1 cauliflower
    • ½ cup full fat coconut milk
    • Juice and Zest of 1 lime
    • 1 teaspoon salt divided
    • ½ cup panko breadcrumbs gluten free if necessary
    • ½ cup cornmeal
    • ½ cup unsweetened shredded coconut
    • 1 ½ teaspoons smoked paprika
    • 1 teaspoon cumin
    • ½ teaspoon garlic powder
    • ¼ teaspoon turmeric
    • ¼ teaspoon pepper

    Sweet and Sour Slaw

    • 1 ½ cups chopped cabbage red or green cabbage or a combination of both
    • ½ cup shredded carrots
    • Juice of 1 lime
    • 1 tablespoon white vinegar
    • 1-2 teaspoon(s) pure maple syrup
    • ½ teaspoon salt

    Tangy Vegan Tartar Sauce

    • ½ cup homemade vegan mayonnaise or your favorite store-bought vegan mayo
    • ⅓ cup finely diced dill pickle
    • Juice and zest of ½ lime
    • 1 ½ teaspoons finely chopped dried dill or 1 tablespoon fresh dill
    • ½ teaspoon salt or to taste
    • Dash of sriracha or hot sauce optional

    Extras

    • Tortillas use corn tortillas for gluten free
    • Extra lime wedges
    • Dash of sriracha or hot sauce

    Instructions

    • Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.

    For the Slaw

    • Make the slaw first so it has time to marinate and soften just a bit. Whisk the lime juice, vinegar, maple syrup and salt together and pour them over the cabbage and carrots in a medium bowl. Toss well to mix. Cover the slaw and refrigerate.

    For the Breaded Cauliflower

    • Stand the cauliflower up on a cutting board and slice it in half from top to bottom. Trim off the excess stem, leaving just enough to keep the florets attached. Slice each half into thinner slices. I usually get about 3 slices per half. The further away from the center you get, the harder it is going to be to keep the florets from breaking apart. It's okay if they fall apart a bit. Cut each slice in half again from top to bottom, if you like, to make them easier to work with and a bit less delicate.
    • Whisk together the coconut milk, zest and juice of 1 lime and ½ teaspoon salt in a wide shallow bowl, set aside.
    • Whisk together the panko, cornmeal, shredded coconut, smoked paprika, cumin, garlic powder, turmeric, ½ teaspoon salt and the pepper in another wide shallow bowl, set aside.
    • Line up your breading station in this order: cauliflower, wet batter, dry breading, prepared baking sheet.
    • Take a slice of the cauliflower and place it in the coconut milk batter, flipping it over to make sure all sides are covered. Next, place that slice of cauliflower in the dry breading mix, pressing it down and flipping it over to make sure it's coated evenly on all sides. Transfer your breaded slice of cauliflower to the lined baking sheet. Repeat with all remaining slices of cauliflower.
      Do not overcrowd the pan. Make sure to leave space between each slice of cauliflower. Use two pans if needed.
    • Bake the breaded cauliflower for 25 to 30 minutes, flipping each piece over after 15 minutes, until both sides are golden brown and crispy.

    For the Tartar Sauce

    • While the cauliflower is baking, make your tartar sauce. In a small bowl, stir together all the ingredients. Place in the fridge until you are ready to use it.

    To assemble the tacos

    • To assemble the tacos, place a tortilla on a plate, top with a bit of the slaw, a piece or two of the crispy breaded cauliflower and top with a big dollop of tangy tartar sauce. Garnish with an extra squeeze of lime or dash of sriracha.

    Notes

    ~ Trim away as much of the thick, fibrous cauliflower stem as possible while allowing the florets to stay attached.
    ~ Don’t worry, however, if the florets fall apart. It will taste just as delicious no matter how the cauliflower is cut.
    ~ Do not sub another milk for the canned coconut milk. You need creamy, thick texture to coat the florets and allow the breading to stick.
    ~ For the ultimate crunchy coating, use cornmeal and panko breadcrumbs. Regular breadcrumbs will work in a pinch, but won’t be as crispy.
    ~ For best results, make sure each slice of cauliflower is fully coated on all sides with the milk mixture and then with the breading.
    ~ Do not overcrowd the pan. Make sure to leave space between each cauliflower slice. If they are touching, they may steam instead of roast leaving the breading soggy instead of crisp. Use two pans if necessary. 
    ~ Warm the tortillas by placing them one at a time in a dry skillet over medium-low heat until they just start to brown, about 1 to 1 ½ minutes per side.
    ~ For a gluten-free option, use gluten-free panko breadcrumbs and corn tortillas.
    ~ For the coleslaw, bagged coleslaw works just as well and would be a nice time-saver. Honestly, I do this more often than not!
    ~ For meal prep, the coleslaw and tartar sauce can both be made in advance, up to 2 days.

    ~Nutrition facts calculated for baked cauliflower, tartar sauce, and slaw. This does not include tortillas.

    Nutrition

    Calories: 413kcal | Carbohydrates: 47g | Protein: 10g | Fat: 22g | Saturated Fat: 12g | Sodium: 877mg | Potassium: 857mg | Fiber: 12g | Sugar: 11g | Vitamin A: 2950IU | Vitamin C: 175.7mg | Calcium: 80mg | Iron: 2.2mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

    More Sandwiches, Wraps, Tacos, and Burritos

    • Two slices of creamy mushroom toast on a plate with a pile of orange segments.
      Creamy Mushroom Toast
    • Cucumber hummus toast, carrot hummus toast, and tomato hummus toast on a serving board.
      Easy Hummus Toast Ideas
    • Two vegan fajitas on a plate with Spanish-style rice.
      Sheet Pan Vegan Fajitas
    • Pesto tofu sandwich on a roll with tomato slices and arugula.
      Pesto Tofu Sandwich
    115.7K shares
    • Share
    • Tweet

    Reader Interactions

    Comments

    1. Anne says

      August 28, 2021 at 6:58 am

      Should I use sweetened or unsweetened coconut milk?

      Reply
      • Jenn Sebestyen says

        August 29, 2021 at 9:39 am

        Unsweetened from a can.

        Reply
    2. Andrea says

      August 20, 2021 at 2:41 am

      Now that looks amazing! I have to make this soon – love cauliflower and I can imagine the crunch of the slaw will be so tasty!5 stars

      Reply
    3. Laura says

      August 02, 2021 at 7:41 pm

      Delicious and easy to follow recipe. Thank you!5 stars

      Reply
      • Jenn Sebestyen says

        August 02, 2021 at 7:56 pm

        I’m so glad you loved it, Laura. Thank you!

        Reply
    4. Amanda Weighill says

      July 08, 2021 at 12:14 pm

      Is there a way to add more protein into this dish? Could you add all plant protein powder to the batter?

      Reply
      • Jenn Sebestyen says

        July 09, 2021 at 8:35 am

        I haven’t tried adding protein powder, so I can’t say for sure. Most protein powders have a distinctive taste, so I would be hesitant. You could try making your own breadcrumbs from high protein sprouted grain bread. Other than that, I would say round out your plate with a high protein side.

        Reply
    5. Nicole says

      March 11, 2021 at 6:52 pm

      I make these about once a week. They are soooooo good the tartar sauce is amazing! I usually just do a very simple batter for my cauliflower. 1:1 flour , oat milk salt pepper5 stars

      Reply
      • Jenn Sebestyen says

        March 11, 2021 at 7:19 pm

        Thank you for your feedback, Nicole! Happy to hear you love them!

        Reply
    6. Melissa Frey says

      February 07, 2021 at 7:59 pm

      My husband and teenage son were skeptical but loved this dinner. They came out great and looked very pretty as well. Made them as a healthy Super Bowl dish.5 stars

      Reply
      • Jenn Sebestyen says

        February 07, 2021 at 8:40 pm

        I’m so happy to hear this, Melissa! Thank you for your comment. I hope your team wins!

        Reply
    7. Kayley says

      January 15, 2021 at 8:04 am

      Hi and thank you for such a great recipe! Maybe my kids will finally eat cauliflower this way! One questionI have is would using normal coconut milk affect the recipe too much? Thanks!5 stars

      Reply
      • Jenn Sebestyen says

        January 15, 2021 at 11:27 am

        Hi, Kayley. I’m not sure what you mean by “normal” coconut milk. Do you mean the kind from a box that you drink? I think that might be too thin to adhere the breading well.

        Reply
    8. Jenna says

      January 13, 2021 at 7:59 pm

      Does this taste like cauliflower?

      Reply
      • Jenn Sebestyen says

        January 14, 2021 at 9:18 am

        Yes, if you really tried to pick out that individual flavor, BUT all the ingredients combine to create the textures and flavors reminiscent of fish tacos. I think if you eat it all together as designed, you won’t get a big cauliflower flavor.

        Reply
    9. Chloe says

      November 30, 2020 at 7:50 pm

      Ok, so, confession: Totally made this even though I was missing so many of the ingredients actually needed, and they STILL turned out delicious! I didn’t have cornmeal, and the cabbage I thought I had had just gone bad. So I wasn’t even able to make the slaw. Instead, I just used shredded carrots.
      EVEN STILL, this turned out to be so yummy, and I feel so light but full after eating this. I cannot wait to retry this with the proper ingredients, because I can only imagine how much better it would be. Thank you for such a brilliant recipe! <35 stars

      Reply
      • Jenn Sebestyen says

        December 01, 2020 at 8:38 am

        Oh, that is so wonderful to hear, Chloe! Thank you!

        Reply
    10. Jillian says

      September 10, 2020 at 9:40 am

      Can I use coconut cream instead?

      Reply
      • Jenn Sebestyen says

        September 10, 2020 at 2:33 pm

        Potentially. If you whisk it really well so it’s thin enough to to dip the coconut in to. If it’s too thick it could cause the breading to be clumpy. Let me know how it turns out.

        Reply
    11. Pam says

      July 20, 2020 at 9:11 pm

      Amazing! So tasty! Thank you so much for sharing the recipe.
      I made a couple of teeeny adjustments (I added green onion to the slaw- totally didn’t need to lol, and added a touch of sweetener to the tartar sauce. Oh! And I didn’t have cornmeal, so I doubled the panko. Will 100% be making these again…probably this week! Haha
      Thank you kindly5 stars

      Reply
      • Jenn Sebestyen says

        July 21, 2020 at 7:38 pm

        Wonderful, Pam! So happy to hear it!

        Reply
    12. Bianca Galdamez says

      July 17, 2020 at 7:07 pm

      So good!5 stars

      Reply
      • Jenn Sebestyen says

        July 18, 2020 at 4:45 pm

        Thank you!

        Reply
    13. Erica says

      June 29, 2020 at 5:30 pm

      Really good and I was honestly skeptical about it. I used normal breadcrumbs so it wasn’t as crunchy, but the flavor was all there!5 stars

      Reply
      • Jenn Sebestyen says

        June 29, 2020 at 7:47 pm

        Wonderful, Erica! So glad you love it! Thank you for your feedback!

        Reply
    14. Dwight says

      May 03, 2020 at 10:31 pm

      These were excellent

      Reply
      • Jenn Sebestyen says

        May 04, 2020 at 9:16 am

        I’m so glad! Thanks, Dwight!

        Reply
    15. Laurie F. says

      May 03, 2020 at 9:28 pm

      Thanks Jenn for sharing this recipe!! My husband and I just loved it. 🙂 We are trying to cook more veggie inspired meals so I look forward to making some of your other great recipes.

      Reply
      • Jenn Sebestyen says

        May 04, 2020 at 9:15 am

        Thank you, Laurie! I’m so glad you enjoyed them!!

        Reply
    « Older Comments
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share easy plant-based family recipes. Let me show you just how easy it is to get your daily dose of fruits and veggies in a delicious and satisfying way!

    More about me →

    Order your copy today!

    The Meatless Monday Cookbook Cover

    Fall Favorites

    • Close up of one frosted vegan pumpkin cupcake on a cooling rack.
      Vegan Pumpkin Cupcakes
    • Two square slices of cake stacked on top of each other.
      Easy Vegan Apple Cake
    • Bowl of pumpkin spice granola with pumpkin seeds and dried cranberries.
      Vegan Pumpkin Spice Granola
    • Butternut squash fries on a gray plate with a dip bowl and fresh chopped parsley.
      Baked Butternut Squash Fries

    Top Rated

    • Two forks lying next to a plate of pasta.
      Garden Veggie Pasta
    • Two bagel halves topped with veggie cram cheese on a wooden platter.
      Veggie Cream Cheese
    • BBQ Chickpea Sandwich topped with creamy coleslaw and pickles on a whole wheat bun.
      BBQ Chickpeas Sandwiches
    • Stack of 5 thin cookies.
      Vegan Cinnamon Cookies

    Footer

    ↑ back to top

    • Privacy Policy
    • Accessibility Statement
    • Nutrition Disclaimer
    • Copyright Statement

    • Sign Up Now for the latest FREE recipes

    • Contact
    • Work With Me
    • Publicity and Press
    Variety of media logos.

    Copyright © 2023 Veggie Inspired, LLC

    115733 shares