Description
This flavorful plant-based taco meat recipe is a game-changer! It’s made with cauliflower, mushrooms, nuts, and spices, and is an easy vegan substitute for ground beef. The veggie taco meat is a great alternative filling for tacos, burritos, wraps, bowls, nachos and more. Ready within 25 minutes with the help of a food processor.
Ingredients
Scale
- 1½ cups diced cauliflower florets or cauliflower rice
- 1½ cups diced cremini mushrooms
- 1½ cups nuts, walnuts, pecans, or almonds all work
- 1½ teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- ⅛ teaspoon cayenne powder, or to taste
- 2 tablespoons sun-dried tomatoes in oil
- ¼ cup water
Instructions
- In the bowl of a large food processor, combine all of the ingredients except for the water.
- Pulse, scraping down the sides as necessary, until the nuts and vegetables are broken down slightly. Add the water and pulse a few more times, until the mixture sticks together but still has texture.
- If you have a small food processor, like me, pulse the vegetables in the food processor first. Place in a large mixing bowl, and then pulse the rest of the ingredients together. Mix all of it together until fully combined.
- Heat a few tablespoons of avocado oil in a large skillet over medium heat. When the pan is hot, add the vegetable-nut mixture. Cook for 10 to 15 minutes, stirring frequently, until it’s cooked to your desired consistency. It should be tender and flavorful. If it dries out too much, you can add a splash of water.
- Serve immediately or keep in the refrigerator for up to 5 days.
Notes
For the tacos: I served the vegan taco meat on a grain-free tortilla with pico de gallo, avocado, cilanto, and a drizzle of vegan cheese sauce.
Keywords: taco meat, vegan, vegan tacos, gluten-free, vegetarian, nut meat