Description

Learn how to make veggie-loaded vegetarian taco meat for an easy plant-based taco meat option that looks and tastes like the real deal!

Ingredients

Units Scale

10 ounces cauliflower florets or 1 small head cauliflower (2 1/4 cups riced)
6 to 8 ounces cremini mushrooms (1 cup sliced)
1 cup shredded carrots or 2 large carrots
2/3 cup chopped onion or 1 small onion
Optional: 1/4 cup hemp seeds (for added “meat” texture)
Optional: sliced deseeded jalapeños
2–3 Tablespoons taco seasoning or use the homemade version below:
2 teaspoons garlic powder
2 teaspoons dried oregano
2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 Tablespoons tomato paste
Hot sauce or adobo sauce for plating

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Instructions

Preheat the oven to 400 F and spray a large sheet pan with oil. Set aside.
In a food processor, place the cauliflower florets and blend until cauliflower rice is formed. Work in batches, if needed. Transfer into a larger mixing bowl. Add the mushroom and carrots into the food processor and pulse until a mealy meat-like texture is formed. Make sure not to over-process. Place the mix into the bowl with the cauliflower. Toss to combine.
Add the diced onion and optional hemp seeds and diced jalapeños. Stir in the tomato paste and taco seasoning until well coated.
Spread evenly onto the prepared sheet pan and bake for 15 minutes.
Toss/flip ingredients and bake an additional 12-15 minutes or until veggie “meat” is browned.
Add the meat to any desired recipe such as tacos, burrito bowls or stuffed peppers.
Store leftovers in an airtight container in the fridge for up to 4 days.

Notes

Storage Tips – Store in an airtight container in the freezer for up to 3 months. When ready to use, reheat the “meat” in a skillet or the oven. Please note, the texture of the mushroom meat won’t be as crispy when reheating from frozen

Prep Time: 15 minutes
Cook Time: 27-30 minutes
Category: dinner
Method: oven
Cuisine: American

Keywords: vegetarian taco meat, vegan mushroom tacos, plant based taco meat, gluten free dinner, easy tacos, dairy free recipe