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Close up image of vegan taco meat being scooped with a spatula off of a sheet pan.

Vegan Taco Meat + Tacos (nut free, soy free, grain free)


  • Author: Lindsay Cotter
  • Total Time: 40 minutes
  • Yield: 3-4 1x
  • Diet: Vegan

Description

The best vegan taco meat is homemade with mushrooms, cauliflower, and Mexican-inspired flavors. Ready in about 30-minutes. So ‘meaty’ you’ll never guess it’s completely vegan!


Ingredients

Units Scale
  • 10ounces cauliflower floret equal to 1 small head cauliflower (2 cups riced)
  • 68 ounces cremini mushrooms (1 cup sliced)
  • 1 cup shredded carrots
  • 1/2 cup chopped onion
  • 1/4 cup ground sunflower seeds or hemp seeds, optional (for added “meat” texture)
  • Sliced deseeded jalapeños, optional
  • 2 Tablespoons hot sauce or chipotle adobo sauce, plus extra for plating
  • 1 Tablespoon taco seasoning or spice mix below
    • 1 teaspoon garlic powder
    • 1 teaspoon dried oregano
    • 1 teaspoon cumin
    • 1/2 teaspoon paprika
    • 1/2 teaspoon chili powder
    • 1/4 teaspoon each salt
    • 1/4 teaspoon each pepper

Instructions

  1. Rice cauliflower and mushroom in a food processor. Make sure not to over-process.  If you have a small food processor or blender, then work in batches. The finished texture should be a similar texture to that of ground meat. Place the mix in a large bowl to the side. 
  2. Prepare the carrots, onion, and sunflower seeds. Add to the bowl with mushroom/cauliflower mixture.
  3. Mix in finely diced jalapeños if using. 
  4. Toss with seasoning and taco sauce.
  5. Spread evenly onto a sheet pan and bake at 350F for 15 minutes.
  6. Toss/flip ingredients and bake an additional 15-17 minutes or until veggie “meat” is browned.
  7. Now the meat is prepped for the desired recipe. 
 
To use in tacos 
 
Combine vegan taco meat in a skillet with hot sauce or chipotle adobo sauce. Stir to combine and cook on medium heat for 5 minutes or until ready to serve in tacos, burritos, etc. 

Notes

Omit sunflower seeds if needed but it gives the mix an extra meaty texture.

To store – keep the cooked mixture in a Ziplock back or airtight container for 2 days or until ready to “mix” with the recipe of choice.

  • Prep Time: 10
  • Cook Time: 30
  • Category: main dish
  • Method: oven
  • Cuisine: mexican

Nutrition

  • Serving Size:
  • Calories: 111
  • Sugar: 5.1 g
  • Sodium: 264.4 mg
  • Fat: 5.4 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 13.7 g
  • Fiber: 4.4 g
  • Protein: 5.3 g
  • Cholesterol: 0 mg

Keywords: gluten-free, vegan, vegetarian, vegetables, hidden veggies, meatless, taco, mexican, easy