This Vegan Taco Meat is made entirely of plants! Generously seasoned with spices, it’s perfect for tacos, burritos, salads, quesadillas or nachos. Kid friendly!
Not only is this taco “meat” made out of whole plant foods, it’s actually easy to make! It can be ready in about 30 minutes, and is cooked right on the stovetop. If you prefer, you can bake it. I give instructions for both methods.
It’s Kid Approved
No joke, my kids love the stuff. And I truly don’t have the most adventurous eaters, they can be quite picky. If your kids (or yourself) are sensitive to spice, you can substitute the adobo sauce for a little chili powder. That will make it much less spicy and more mild.
We usually eat this vegan taco meat in crunchy shells or soft corn tortillas, with chopped lettuce, tomatoes, vegan cheese shreds and perhaps diced avocado or vegan sour cream.
It’s also perfect for adding to burritos, salads, quesadillas, burrito bowls or nachos. Or mix it into a batch of Vegan Nacho Cheese for a “meaty” nacho cheese. YUM.
How to make it on the stovetop
In a food processor, pulse the cauliflower, then the walnuts and mushrooms until crumbly. Don’t over process and turn it into mush!
Add everything to a large pan or pot, and turn the heat to medium-high. Stir until well combined, and cook for 15-20 minutes. Stir frequently to make sure it’s not sticking to the bottom.
How to bake it
You can bake it instead if you’d like. It will be a bit drier, which is not really a bad thing, especially if you serve it with some vegan sour cream, salsa or avocado.
To bake, first add all the ingredients to a large bowl and mix well. Lightly grease a large rimmed sheet pan and spread the mixture on it. Bake for 30-40 minutes, giving it a little stir once in the middle of baking.
Want more vegan taco/burritos fillings?
- Sofritas (just like Chipotle!)
- Sheet Pan Vegan Chik’n Burritos
- Jackfruit Carnitas
- Tofu Tacos
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Vegan Taco Meat
Ingredients
- 4 cups cauliflower florets (1 small head, or 3 cups riced cauliflower)
- 1 cup raw walnuts
- 4 ounces mushrooms
- 2-3 tablespoons olive oil (or water for oil free)
- 1/2 large red onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons adobo sauce from a can, see Notes for options
- 1 tablespoon low sodium soy sauce
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2-1 teaspoon salt, or to taste
For serving, optional
- crunchy corn, soft corn or flour tortillas
- shredded lettuce, chopped tomatoes, non-dairy cheese shreds, salsa, avocado slices or vegan sour cream
Instructions
- Place the cauliflower florets in a food processor. Pulse several times, creating cauliflower rice, but don't process so much it becomes mushy. Add cauliflower rice to a large pan (at least 12 inches, or use a large pot).
- Now add the walnuts and mushrooms to the food processor. Pulse a few times until they are a similar consistency as the cauliflower. Don't over process or you will have a paste. Dump them into the pan with the cauliflower.
- To the pan, add 2-3 tablespoons olive oil, chopped onion, garlic, adobo sauce (or chili powder), soy sauce, cumin, smoked paprika and 1/2 teaspoon salt. Turn the heat to medium-high, and stir until well combined. Continue to cook, stirring every couple minutes, for 15-20 minutes. Taste; add more salt or spices as desired.
- Remove from heat and serve in tacos, burritos, salads, quesadillas, nachos or anywhere else you like! We like crunchy or soft tacos with diced tomatoes, vegan cheese, vegan sour cream/avocados and lettuce.
- To Bake: Preheat the oven to 350 degrees F and grease a large rimmed sheet pan. In a large bowl, mix together the processed cauliflower, walnuts, mushrooms and all other ingredients. Spread onto the pan and bake for 30-40 minutes, stirring once in the middle of baking. Remove from the oven and serve.
Notes
- You can purchase frozen or fresh riced cauliflower, or use whole cauliflower and blitz it in a food processor.
- Nut allergy? You can substitute sunflower seeds for the walnuts, or use 8 ounces of mushrooms instead of 4.
- Adobo sauce from a can of chipotle peppers in adobo (find in the Mexican section at your grocery store) adds a ton of flavor to the "meat". I just use the sauce, not the whole peppers so it's less spicy, but it still adds quite a bit of heat. If you don't like things spicy, or have kids who are sensitive, replace it with 1 teaspoon of chili powder for a milder spiced "meat".
- Freezer option: To prepare vegan taco meat for the freezer, place the processed cauliflower, mushrooms and walnuts in a freezer bag along with the rest of the ingredients. When ready to cook, dump in the pan and cook for 20-30 minutes.
Nutrition
*This recipe was first posted in March 2018 and has been updated with new photos and options.
Delicious and easy, the whole family loved it, thanks!
You’re welcome!
We loved this! I used pecans instead of walnuts, because I had them. I’d already blended the contents of a can of chipotle-in-adobo, so I used two tablespoons of that. I served the “meat” on heated crunchy taco shells with iceberg lettuce and vegan ranch. Delicious! My husband and I each had three! The flavor is exceptional! I don’t like mushrooms, and I’d never made cauliflower rice, but I found the process very satisfying, and LOVED the results! It makes a ton, too! My burner might be a bit hot, and cooking it on medium worked best for me. Also, I opted for 2 T of olive oil (the recipes says 2 to 3), and I’d go with 3 T next time. I’m eager to put the leftovers on bean burritos! Thank you, Nora! Another hit!
You’re welcome! So glad it was a hit!
Hi Nora
What kind of mushrooms do you use? I have not acquired the taste for mushrooms but am willing to give them a try.
Thanks
Amy
I’m not a big fan of mushrooms either but I can’t detect them here! I use either white or cremini mushrooms, but any will do.
My husband has a severe allergy to mushrooms! So many recipes call for them, so what could I use to replace them?
Well, here you can just replace the mushrooms with more cauliflower and walnuts, no worries!
Made this last night for dinner; didn’t add the walnuts. Delicious! Was hoping for leftovers, but my husband and I ate the whole pan last night. : ) Thank you for a delicious recipe that doesn’t contain faux meat products.
You’re so welcome!
Absolutely fantastic recipe…thank you for sharing!
You’re welcome!
This is delicious! I did substitute 3 cups of cooked beans for the cauliflower, and I used my own taco seasoning in place of the adobo sauce/soy sauce/cumin/paprika, but I did all else exactly as written, and it is a keeper! I usually just use refried beans in my tacos, but I think that this is my new favorite. I am the only plant-based person in my household, and my 6 year old is autistic and has Sensory Processing Disorder (he is VERY particular about food textures and consistencies), and this recipe was well-received by everyone! It is GOOD. Thanks so much!
You’re welcome! Glad it was good!
Excellent! With the left overs i made a pizza piled hight with more veggies and fresh basil!
I’m glad to hear it! That sounds so good.
I have made taco “meat” out of every plant based ingredient imaginable! From lentils to tempeh, etc. This recipe is SO GOOD ! I just loved the texture the walnuts brought and the whole recipe is super easy and comes together. I’m going to have to double the recipe bc my omnivore husband wolfed down the whole pan when I was hoping to save some leftovers for next lunch! ? Thanks, NORA ! SO YUM !
Hi Nora. I love your recipes as I’m trying to eat more plant-based. This one REALLY got my attention! However, the only nuts I can eat are cashews (due to allergies). Would the recipe be better if I substituted cashews for the walnuts, or simply leave out the walnuts?
Sure! That is no problem. Cashews would be good here!
Thank you. I look forward to making. We are not vegan, but are plant based. I will use 5he less heat version, 1/4 C walnuts wi5 more mushrooms. Looks terrific!!!
I hope you enjoy it! Thank you!
These have become a weekly staple in our house. Thank you!
I was looking at the pinchofyum recipe that’s similar and notice she bakes her. Do you think these could be baked just the same? Would be a bit simpler in the kitchen for me if I could just pop them in the oven. What do you think?
Hi Katie! Yes, it could be baked. You can bake the whole thing for about 30-35 minutes at 350 degrees. I’d line a baking sheet with parchment paper. I have done it before with success. So glad you enjoy them!
We enjoyed this one! We are transitioning to vegan and were looking for inspiration. We served this with refried beans and your Instant Pot Spanish rice. It was very popular. I will definitely make it again! Thank you!
What a satisfying meal! I’m so glad you enjoyed it, and congratulations on transitioning to vegan! I hope you find many more recipes to help you along.
This is one of the best vegan meat substitutes of all time! This recipe should be on MOUNT RUSHMORE
After loving the Shepherd pie, we tried these tacos last night and once again I was totally pleased! I hate modifying recipes but I had to on this one when I discovered I was out of chip. in adobe sauce. I did have smoked chipolte powder and salsa so I used that. Very , very good!! Another keeper!!
Thank you!
Lonnie P
I made this for dinner last night with cheese taco shells. The filling was really good! I used a few extra mushrooms – I wanted to use the whole box. Will definitely make again.
Glad you enjoyed the recipe! Thanks for letting me know. 🙂
Would it make a huge difference to omit the walnuts in the recipe? I’m not quite sure I’d enjoy the texture of crunchy nuts posing as taco meat…
No not a huge difference, you can leave them out! Though I will say, they don’t really taste like nuts, you can’t tell they are there. But the recipe is flexible; just use more mushrooms or cauliflower.
If I don’t have the peppers & adobo sauce, is there something to use instead or can I just omit it? Have you ever added in green chilies or canned diced tomotoes?
Hi Carla! If you don’t have peppers in adobo, you could just spice it up with some dried spices. You could use chili powder, smoked paprika, cumin, garlic and/or onion powder, and yes green chiles would be a nice addition. I’ve never tried canned tomatoes, I think it might make it a little soggy but I’m not sure, you could try it! 🙂
Do you still have the old taco meat recipe? The one with the frozen Cauliflower. Really like that ine.
Hi Melissa! I emailed you, let me know if you didn’t get it. 🙂
Thanks!! Your always so good about replying. I really enjoy the taco meat, make it weekly!!
Oh my! I’ve now tried this and it is amazing. I will be making again FOR SURE. Would be fun to serve non-vegetarian friends/family. It is so good. I used considerably less of the hot stuff and it still had a kick.
I’m so glad you enjoyed these tacos Jenny! Thank you for coming back to let me know, I appreciate it so much! 🙂
So excited to make these tonight. I’ve got all the ingredients prepped and ready to go! It’s just me so I’ll have lots of leftovers.
I honestly cannot believe how delicious this was!!! I made tacos for my family and not one person (not even my “meat and potatoes” husband) noticed any difference from the taco meat I normally make with ground turkey. They all ate 3 or more tacos…including my picky 3 year old! I’ll be making these weekly! Thank you so much for the wonderful recipe!
That’s so great Erin!! Thanks for sharing. I’m so glad everyone enjoyed the tacos so much!
The whole family enjoyed this meal. I’ve made it 3 times in the last week. My husband loves it. I’m not a mushroom fan, but once it’s all cooked you can’t even taste the mushrooms. Perfect. I would recommend to give it a chance even if you’re not a mushroom fan. Thank you!
Thanks Sarah! I don’t actually like mushrooms either, but I LOVE this stuff! 🙂 You really can’t taste them. I’m so glad your family enjoyed this!
Oh. My. Goodness. I recently found your blog and am so happy I did!! This is the first recipe of yours I’ve tried and I must say, it left the best impression!! It is absolute perfection! Not to be overdramatic but it tastes waaaaay better than any meat version I’ve eaten. The slight crunch from the walnuts was really nice and I can’t wait for my meat-eating hubby to try this. Im just getting started with a vegan lifestyle and this recipe was a super simple and delicious way to jump in with an ordinary-type meal. I made your recipe exactly as stated and I know it’ll be a regular on our menu from here on out.
Thank you so much for such an encouraging comment! 🙂 I’m so glad you like the veggie taco meat! It is so delicious, every time I make it I can’t believe how good it tastes and seriously how much better it tastes than what I remember real ground beef tasting like. We make this every Tuesday, pretty much, in this home! 🙂
Hi Nora. I like the sound of this, and I just realized I have some frozen cauliflower “rice” I got a while back from Trader Joe’s when it was becoming very popular as a rice substitute. Do you think that would work in this recipe? (I’ve never tried using it, so I’m not sure how finely chopped it is.) If you’re familiar with that product, could you take a guess at whether it is already processed too small for this recipe? Thanks a lot.
Yeah, I have gotten that before, and I think it will work just fine for this recipe. It will make it even easier, actually!
Nora your site looks great! Your thoughtfulness, creativity and attention to detail is impressive. I think I would love this recipe. I would have to make two batches one with mushroom and one with out. Do you have mushroom alternatives that you could recommend?
Thanks Billy! 😉 I think you will totally love this recipe, too! To make a batch without mushrooms, you could just use either a little more walnuts or a little more cauliflower. It should work just fine that way! Though as a non-mushroom fan myself, I can’t tell they are even in there!