Print

Cauliflower Walnut Vegetarian Taco Meat

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Savory and satisfying cauliflower walnut vegetarian taco meat made with finely chopped cauliflower and walnuts, seasoned with classic Mexican spices for a hearty, plant-based taco filling.

Ingredients

Scale
  • 1 small head cauliflower, chopped into florets
  • 1 cup walnuts
  • 1 tbsp olive oil
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp tomato paste
  • 2 tbsp soy sauce or tamari
  • 2 tbsp water or vegetable broth
  • Optional: lime juice and chopped cilantro for garnish

Instructions

  1. Add cauliflower florets and walnuts to a food processor. Pulse until the mixture resembles ground meat (do not overprocess).
  2. Heat olive oil in a skillet over medium heat. Add onion and garlic and cook for 3–4 minutes until softened.
  3. Add the cauliflower-walnut mixture to the skillet and sauté for 5–7 minutes until lightly browned.
  4. Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 1 minute to toast spices.
  5. Add tomato paste, soy sauce, and water. Mix until well combined and cook for another 2–3 minutes.
  6. Taste and adjust seasoning. Add a squeeze of lime juice and top with cilantro if desired.
  7. Serve in taco shells or lettuce cups with your favorite toppings.

Notes

  • Use tamari for a gluten-free version.
  • This mixture is great in tacos, burrito bowls, or as a salad topping.
  • Make ahead and store in the fridge for up to 4 days or freeze for up to 2 months.
  • Add diced mushrooms for extra umami flavor.

Nutrition

Find it online: https://ukfinda.com/cauliflower-walnut-vegetarian-taco-meat/