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This vegan taco meat is made from cauliflower, walnuts and beans. With its delicious taste and meaty look and texture, it’s sure to please vegans and meat eaters alike! Best of all, it cooks in 10 minutes!
Vegan taco meat is usually made with processed “meat,” such as Beyond meat, or with lentils. I’m not a huge fan of either, because it’s either overly processed, or mushy.
This vegan taco meat is made with riced cauliflower, ground walnuts and beans. It’s so “meaty” and delicious, that everyone I’ve served it to (mostly meat eaters) loves it!
Serving Suggestions
This is great for:
- tacos
- burritos
- nachos
- taco salad
- and more!
Can I substitute the walnuts?
Pecans would be great in this vegan meat as well! If you don’t like nuts, or are allergic to them, they can be omitted. Keep in mind that this may change the texture, though.
What is nutritional yeast?
Nutritional yeast is non-active yeast used in a lot of vegan cooking. It has a nutty or cheesy flavor, and is high in protein and vitamin B-12.
How do you make vegan taco meat?
Ingredients:
- 2 cups of cauliflower, riced
- 1/2 cup of walnuts, ground
- 1 15 oz can of beans (black, red or pinto), rinsed and drained
- 1 teaspoon of olive oil
- 1 tablespoon of nutritional yeast
- 1 1/2 teaspoons of chili powder
- 3/4 teaspoon of cumin
- 3/4 teaspoon of garlic powder
- 3/4 teaspoon of onion powder
- 1/2 teaspoon of salt, or to taste
- 1 tablespoon of water
Step 1: Pulse the cauliflower in a food processor until it is “riced,” or in small pieces resembling ground beef. Repeat the same process with the walnuts.
Step 2: Heat the oil in a pan over medium heat. Add all of the ingredients and stir until combined. Cook for 10 minutes, or until the cauliflower is cooked through and the walnuts are slightly softened. Make sure to stir it occasionally. If the meat is too dry, add water a little at a time to moisten it.
Note: This vegan meat freezes well! Keep it in an air tight container in the freezer for up to 3 months.
Try these other delicious vegan recipes!
- Vegan Tortilla Soup
- The Best Vegan Chili
- Vegan Sweet Corn Fritters
- Vegan Southwestern Salad with Creamy Chili-Lime Dressing
- Vegan Corn Chowder
Vegan Taco Meat
Equipment
Ingredients
- 2 cups cauliflower riced
- 1/2 cup walnuts ground
- 1 15 oz can of beans (black, red or pinto) rinsed and drained
- 1 teaspoon olive oil
- 1 tablespoon nutritional yeast
- 1 1/2 teaspoons chili powder
- 3/4 teaspoon cumin
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon salt or to taste
- 1 tablespoon water
Instructions
- Pulse the cauliflower in a food processor until it is “riced,” or in small pieces resembling ground beef. Repeat the same process with the walnuts.
- Heat the oil in a pan over medium heat. Add all of the ingredients and stir until combined. Cook for 10 minutes, or until the cauliflower is cooked through and the walnuts are slightly softened. Make sure to stir it occasionally. If the meat is too dry, add water a little at a time to moisten it.
Notes
- This vegan meat freezes well! Keep it in an air tight container in a freezer for up to 3 months.
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This is delicious and super easy to make! I love it and will make it often.