Description
Hearty vegan taco meat made with walnuts, mushrooms, cauliflower, and savory spices. A healthy vegan meat substitute from whole food ingredients. It has great texture, so much flavor, and is easy to make. There’s also a nut-free option included!
Ingredients
Scale
- 1 12-ounce bag of riced cauliflower or one small head of cauliflower
- 4–5 chopped mushrooms
- 1/4 cup walnuts (optional)
- 3 Tbs low-sodium soy sauce or tamari
- 2 tsp chipotle chili powder
- 2 Tbsp chili powder
- 1 Tbsp paprika
- 2 tsp cumin powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 Tablespoon of tomato paste
- 1 Tablespoon of adobo sauce (optional)
- 1 tsp liquid smoke
- 1/8 tsp cayenne pepper (optional)
Instructions
- Step: Preheat a large skillet over medium heat.
- Step: Combine all of the ingredients, except for the tomato paste and adobo sauce, in a food processor and process until it has a ground beef-like consistency. Transfer the mixture to the skillet, add the rest of the ingredients, stir, and cook for 10 minutes.
- Step: Reduce the heat to low and continue cooking for another 10-12 minutes, stirring occasionally. Taste and adjust the seasonings accordingly. (NOTE: If the pan looks too dry or the vegan taco meat sticks, add a splash of water and stir.)
- Step: Remove from the heat and enjoy!
Notes
Don’t over-process to keep texture. For crispier results, bake on a parchment-lined sheet for 15 minutes at 350˚F. Use raw walnuts. Stores in the refrigerator for 5 days or freezer for 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1/3 cup
- Calories: 37 kcal
- Sugar: 1.1 g
- Sodium: 127.7 mg
- Fat: 2.2 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.9 g
- Trans Fat: 0 g
- Carbohydrates: 3.5 g
- Fiber: 1.3 g
- Protein: 2.1 g
- Cholesterol: 0 mg
Keywords: vegan taco meat, plant-based meat substitute, cauliflower walnuts mushrooms, Mexican-inspired, healthy vegan dinner