25-Minute Vegan Taco Meat Recipe

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.

Course dinner

Cuisine Mexican

Keyword gluten free, nut meat, taco meat, vegan, vegan tacos, vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 360kcal

Author Rachel Conners

Ingredients

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.
1½ cups diced cauliflower florets, 1½ cups diced cremini mushrooms, 1½ cups nuts, 1½ teaspoons smoked paprika, 1 teaspoon cumin, 1 teaspoon dried oregano, 1 teaspoon garlic powder, ½ teaspoon sea salt, ⅛ teaspoon cayenne powder, 2 tablespoons sun-dried tomatoes in oil
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.
¼ cup water
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.

Nutrition