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Overhead image of vegan taco meat in tortillas with avocado on a wooden platter.

Vegetarian Taco Meat

  • Author: Lindsay Cotter
  • Total Time: 40 minute
  • Yield: 4 to 6 tacos 1x
  • Diet: Vegetarian


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!


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
  • 23 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


  1. Preheat the oven to 400 F and spray a large sheet pan with oil. Set aside.


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