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 Tablespoon tomato paste
- Hot sauce or adobo sauce for plating
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
