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    Home » Recipes

    Vegan Taco Meat

    Jump to Recipe·Print Recipe

    The BEST Vegan Taco Meat is made with cauliflower, mushrooms, walnuts, and spices. It’s so easy to make and ready in only 20 minutes. The perfect vegan ‘meat’ substitute.

    Vegan taco meat in taco shells.

    This vegan taco meat is perfect for your tacos, enchiladas, burritos, or making the best vegan nachos in the world. So, “IF” you have leftovers you can make several different meals throughout the week.

    This dish is the perfect dinner for the weekend or weekday. It’s wholesome, healthy, and quick. And, one batch makes 8-10 tacos!

    Let’s make it!

    Riced cauliflower

    Ingredients You’ll Need

    You won’t believe how easy this is to make. And, these vegan tacos are kid approved.

    • Vegan Taco Meat: Cauliflower, mushrooms, and walnuts are the base for this recipe. And, you can adjust the amounts for your preference. If you don’t like mushrooms add more walnuts. If you want less fat you can omit the walnuts and add more mushrooms. It’s still delicious.
    • Seasoning: soy sauce, chipotle chili powder, chili powder, paprika, cumin, onion powder, garlic powder, and liquid smoke.

    Now, it’s time assemble and cook!

    Vegan taco meat process.

    Table of Contents

    • How To Make Vegan Taco Meat
    • How To Serve Vegan Taco Meat
    • How To Store
    • More Amazing Vegan Recipes
    • Vegan Taco Meat

    How To Make Vegan Taco Meat

    • Preheat a large nonstick skillet over medium heat.
    • Roughly chop your mushrooms and toss them into the food processor with the riced cauliflower and walnuts. Then, pulse a few times to blend.

    NOTE: If you are not using prepackaged riced cauliflower be sure and do that first before adding the mushrooms and walnuts.

    • Now, add all the remaining ingredients and process until it has a “ground beef” consistency and everything is well combined. Stop to scrape down the side if you need to.
    • Transfer the vegan taco meat mixture into the skillet and cook for 10 minutes, stirring occasionally. Then, reduce the heat and cook for another 10-12 minutes. Taste and season as you cook until it fits your taste.
    • You can also bake this in the oven if you prefer. Preheat the oven to 350 degrees, spread the mixture evenly on a baking sheet lined with parchment paper, and cook for 20 minutes. Then, use a spatula to gently stir the mixture and bake for another 10 minutes.

    And, you’re done. Enjoy!

    Vegan tacos on tray.

    How To Serve Vegan Taco Meat

    Use my healthy crispy Baked Taco Shells and top with shredded lettuce, salsa, a little guacamole, and my Vegan Cashew Sour Cream! If you want to keep the fat down just leave off the guacamole and use my Easy Vegan Tofu Sour Cream instead. Still delicious!

    You can also make incredible vegan nachos or the BEST Vegan 7 Layer Bean Dip! It’s also great for making delicious vegan burritos, enchiladas, and quesadillas.

    How To Store

    Leftovers can be stored in the fridge for a week. And, when you’re read to serve simply reheat or serve cold.

    Vegan taco meat can be stored in the freezer as well. Simply place it in the fridge 24 hours before using so it can thaw. Then, reheat and enjoy.

    More Amazing Vegan Recipes

    • Vegan Sriracha Mayo
    • Homemade Blackened Seasoning
    • Vegan Chipotle Aioli
    • Best Vegan Pulled Pork Sandwich
    • Easy Vegan Breakfast Tacos
    Vegan taco on parchment paper.

    Did you make this Vegan Taco Meat? Be sure and let me know! Leave a comment, RATE IT, and tag a photo #shaneandsimple on Instagram.

    Inspired by  Pinch Of Yum.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Cauliflower mushroom walnut vegan taco meat in shell on metal tray.

    Vegan Taco Meat

    ★★★★★

    5 from 35 reviews

    Print Recipe

    The BEST Vegan Taco Meat is made with cauliflower, mushrooms, walnuts, and spices. It’s so easy to make and ready in only 20 minutes. The perfect vegan ‘meat’ substitute.

    • Total Time: 25 minutes
    • Yield: 10 Tacos 1x

    Ingredients

    Scale
    • 1  12-ounce bag of riced cauliflower or one small head of cauliflower
    • 4–5 chopped mushrooms
    • ¼ cup walnuts (optional)
    • 3 Tbs low-sodium soy sauce or tamari
    • 2 tsp. chipotle chili powder
    • 2 Tbsp. chili powder
    • 1 Tbsp paprika
    • 2 tsp cumin powder
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1 tsp liquid smoke
    • ⅛ tsp cayenne pepper for a little heat (optional)

    Instructions

    1. Preheat large nonstick skillet on medium high heat
    2. Put all ingredients in a food processor and pulse until you get a “ground beef” consistency and everything is well combined.
    3. Pour mixture into skillet and cook for 5-10 minutes, stirring occasionally. Reduce heat to low-medium and cook for another 10-12 minutes, stirring occasionally.
    4. Taste and season as you go in order to fit your taste.
    5. Remove from heat and build tacos with corn or flour tortillas and favorite toppings.

    Equipment

    Parchment Paper

    Buy Now →

    Cuisinart Food Processor

    Buy Now →

    Nonstick Pan

    Buy Now →

    Baking Sheet

    Buy Now →
    • Author: Shane Martin
    • Prep Time: 5 mins.
    • Cook Time: 20 mins
    • Category: Dinner
    • Cuisine: Vegan
    • Diet: Vegan

    Nutrition

    • Serving Size: ⅓ cup
    • Calories: 37
    • Sugar: 1.1 g
    • Sodium: 127.7 mg
    • Fat: 2.2 g
    • Carbohydrates: 3.5 g
    • Fiber: 1.3 g
    • Protein: 2.1 g
    • Cholesterol: 0 mg

    Keywords: vegan taco meat, vegan taco meat cauliflower, vegan taco meat walnuts, vegan tacos, vegetarian taco filling

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    Reader Interactions

    Comments

    1. Gloria Kersh

      January 31, 2023 at 7:20 pm

      I’ve made this for the 5th time tonight…. they are so dang good! I tried to tag my photo in IG but couldn’t figure it out. Thanks for an amazing Taco dish to celebrate Taco Tuesday!!!

      Reply
    2. Sandie

      January 16, 2023 at 11:14 am

      Yet another fabulous recipe! Thank you so much!! It’s so nice to make tacos again!

      ★★★★★

      Reply
    3. Christina

      January 13, 2023 at 8:52 am

      This recipe sounds amazing except for the Cauliflower, which I detest. What can I substitute that with?

      Reply
      • Shane Martin

        January 20, 2023 at 8:07 pm

        Double up the mushrooms and add 1 cup of walnuts. Should be just fine:)

        Reply
    4. Jill Purcell

      August 17, 2022 at 7:17 pm

      I don’t think I’ve ever had a taco before, so these were a wonderful, delicious surprise! Just loved them even though I didn’t have the chipotle chili powder and I only used half of the regular chili powder. Still, the mix of flavours was perfect! My husband said they tasted like ground meat—I thought they were much better than that! Thanks for another scrumptious recipe!

      ★★★★★

      Reply
    5. Sherry McCrary

      August 06, 2022 at 10:17 am

      These tacos were delicious. I added a few green chilis, and half a can of drained black beans that I pulsed a little in the food processor. We will put these on our weekly menu.

      Reply
    6. Wendy C.

      July 09, 2022 at 1:54 pm

      I just made this for lunch with the taco shells and it was delicious. I only had frozen riced cauliflower and frozen mushrooms, but it still worked perfectly. I put them into the food processor still frozen, added the spices, then cooked it. I topped the “meat” with lettuce, corn, olives, and salsa. Amazing! Thank you for another fabulous recipe.

      ★★★★★

      Reply
    7. Mary

      June 17, 2022 at 12:54 pm

      Excellent recipe! Delicious and easy to prepare. We have tacos or taco salad at least once a week and enjoy using this “meat” recipe. Many thanks, Shane!

      ★★★★★

      Reply
    8. Emily

      June 05, 2022 at 3:44 pm

      What a great and easy recipe! I only used a tiny sprinkle of the cayenne since I’m super sensitive to it, and it was right at my threshold… I may omit it next time as hubby just loaded his tacos down with hot sauce anyway. It was also a great topper for our salads for lunch today. We’re definitely going to do this again, thank you!

      ★★★★★

      Reply
    9. Melody

      April 24, 2022 at 4:16 am

      Fantastic! What a creative recipe. I would have never expected riced cauliflower could turn into taco meat. It is wonderful and perfectly spiced for my taste. Thank you, Shane! Your recipes are the best!

      ★★★★★

      Reply
    10. Joy Elliott

      March 02, 2022 at 5:23 pm

      Can this be frozen ?

      ★★★★★

      Reply
      • Shane Martin

        March 03, 2022 at 12:17 pm

        Sure thing!!!

        Reply
    11. Alice

      February 28, 2022 at 9:25 pm

      Oh, my, is this ever delicious! I made the tacos for us tonight along with spiced no-fat refried beans, chunky guacamole, lettuce, tomatoes, salsa. Sooo good! My husband is not on board [yet] with plant-based, so i had to cook taco meat for him. He tried the WFPB taco mix, though, and was surprised at how good it tasted.

      ★★★★★

      Reply
    12. Sue Brinkmoeller

      February 15, 2022 at 4:44 pm

      Is there a substitute for walnuts (unfortunately, not in my pantry) to give this recipe it’s extra punch of earthiness? Thank Shane.

      Reply
      • Shane Martin

        February 15, 2022 at 8:30 pm

        You can leave them out. You could try sunflower seeds.

        ★★★★★

        Reply
    13. Pauline

      January 19, 2022 at 7:58 pm

      Great recipe! Quick, easy and delicious.

      ★★★★★

      Reply
      • Shane Martin

        January 20, 2022 at 2:13 am

        Thank you, Pauline!

        Reply
    14. Teri

      January 17, 2022 at 5:33 pm

      This was awesome good. Your recipes/blog has been blessing to us! We were getting so tired of salads. I have been hand writing down your recipes, cause we dont have computer, just my cell phone. Thank u from r heart for the recipes! You are so talented. God bless you!😇

      ★★★★★

      Reply
      • Shane Martin

        January 18, 2022 at 4:12 pm

        Teri, that’s so very kind of you! Thanks so much!!!

        Grace and peace,
        shane

        Reply
    15. Mell

      December 04, 2021 at 9:34 pm

      This is so good, quick, easy and delicious. You literally can’t taste the cauliflower. Your recipes always hit the spot or give me a base to start from. I love your site and have been using it regularly for over a year now. It’s about time I posted! Thanks Shane, keep them coming!

      ★★★★★

      Reply
    16. Susan

      November 30, 2021 at 2:07 pm

      This recipe is absolutely awesome. Not only is it great in all Mexican recipes, but also by just changing up the herbs and spices, it works perfectly in vegan bolognese sauce, lasagna, moussaka, and anywhere else that ground meat is needed. I’m in a mixed marriage (vegan and omnivore), and my husband loves this recipe.

      ★★★★★

      Reply
    17. DB

      November 01, 2021 at 4:18 pm

      Reading through your recipes has encouraged me to go from mostly plant based to oil free vegan. You’re a genius with food and spices and I can’t wait to try these tacos! Will try water chestnuts in place of the walnuts. Thanks!

      Reply
      • Shane Martin

        November 03, 2021 at 4:52 pm

        Thank you so much!

        Reply
    18. Stephanie Pollard

      September 13, 2021 at 4:46 pm

      I have frozen riced cauliflower… will that work?

      Reply
      • Shane Martin

        September 15, 2021 at 9:11 am

        ABSOLUTELY!!!

        Reply
    19. Brittney Thompson

      August 24, 2021 at 2:09 pm

      This taco meat is sooo good! It’s super sneaky too, definitely picky husband apprived. He hates cauliflower anything, but he ate 3 tacos!! I love knowing what’s in my vegan meat and it’s soooo easy! Using the leftover in taco salad tonight, thanks!!

      ★★★★★

      Reply
      • Shane Martin

        August 24, 2021 at 4:34 pm

        Haha, that’s awesome!

        Reply
    20. Julia P Ignacio-deDios

      July 06, 2021 at 11:16 pm

      Shane!! EEEEK!!! *giggles* Bless your heart for creating some of the best recipes! This one is so amazing! I like to cheat occasionally and buy soy chorizo to place in my spaghetti sauce or on my pizza. Well, guess what?! THANKS BUNCHES to you, I’ll no longer have to cheat! No more processed soy chorizo for me!! This is now my new go to! I added a chopped onion and choped 5 cloves of garlic! I’m just speechless! Who knew?! Cauliflower + walnuts + mushrooms = scrumptious wholesome goodness!! Thank you!!

      ★★★★★

      Reply
      • Shane Martin

        July 08, 2021 at 11:24 am

        Thank you so much!!!

        Reply
    21. Jacqueline Z

      April 21, 2021 at 9:55 pm

      Wowza, I like spicy but this was SPICY! While my husband and I loved it, next time I’ll back off of the chili powders by at least half. I can see how this would be amazing as enchiladas too!

      Reply
    22. Vivian

      March 06, 2021 at 10:42 am

      Shane, when you have an optional ingredient, like walnuts, do you include that ingredient in the Nutrition Facts? Thanks!

      Reply
      • Shane Martin

        March 06, 2021 at 2:29 pm

        Not usually, but I do think it is included in this specific recipe.

        Reply
    23. Rebekah Butler

      January 29, 2021 at 7:23 pm

      Are the chili powder and Chipotle powder measurements correct in this recipe? I have a high tolerance for heat, but this was way too much and overpowering to all the other flavors.

      ★★★★

      Reply
      • Shane Martin

        February 07, 2021 at 11:41 am

        Yes, Rebekah, they are correct. However, some spice brands I have noticed can differ in their definition of “heat”.

        Reply
    24. Bobbi

      January 19, 2021 at 4:26 pm

      Hubby doesn’t like cauliflower, what’s a good substitute, brown rice, maybe?

      Reply
      • Shane Martin

        January 19, 2021 at 4:28 pm

        Add extra mushrooms with 1 cup of walnuts. Then, blend in the food processor according to the instructions. Should work just fine:)

        Reply
    25. Diana

      January 02, 2021 at 12:30 am

      Hi, super excited to make this ! Can white mushrooms be used or is brown prefered to add color to the mix of ingredients. Thanks in advance !!!

      Reply
      • Shane Martin

        January 06, 2021 at 7:44 am

        Yes, absolutely!

        Reply
    26. Kelly

      September 13, 2020 at 2:02 pm

      My whole family loved this taco filling! I refused to tell them what it was until after they cleaned their plates. My two picky boys (7 and 10) couldn’t believe they ate mushrooms! This will definitely be going into our meal rotation.

      ★★★★★

      Reply
      • Shane Martin

        September 13, 2020 at 9:57 pm

        Awww, Kelly! That’s awesome!!!

        Reply
    27. Susan

      July 06, 2020 at 10:36 pm

      OK, I didn’t add the Mexican spices (chili powder, Chipotle chili powder, cumin) because I wanted a substitute for ground turkey in my husband’s favorite Turkey Stroganoff. This was delicious! Honestly, I think it’s better than the original turkey recipe! I made a big batch and froze half of it. I’ll use that for tacos after I add the missing spices.

      ★★★★★

      Reply
    28. Melany

      May 27, 2020 at 7:31 pm

      This was an amazing recipe! I made your chipotle aioli along with your sour cream recipe and used both on the tacos. I also added homemade guacamole. My husband always gives recipes a score out of ten and this was a 10! I might add only 1 chipotle pepper next time.
      Thanks for all 3 recipes!!!

      ★★★★★

      Reply
    29. Vicki

      May 16, 2020 at 8:39 am

      We loved these cauliflower tacos!! Quick, delicious and easy, ready in no time. Your cashew sour cream recipe was a great compliment with them. I used the leftover “taco meat” for nachos the next day, super yummy 😋

      ★★★★★

      Reply
    30. Jackie

      April 30, 2020 at 7:58 pm

      Delicious! I misread the recipe & added a lb. pkg. of mushrooms(I read 4-5 chopped mushrooms as 4-5 cups of mushrooms), I used smoked paprika, and left out the liquid smoke & cayenne pepper. To lower the sodium I used 2 Tbsp. of Tamari & 1 Tbsp. of water.

      Reply
      • Shane Martin

        April 30, 2020 at 9:17 pm

        Well, I don’t think there’s such a thing as “too much mushroom.” 🙂

        Reply
        • Jacquelyn

          May 08, 2020 at 5:21 pm

          In this recipe Shane it was delicious. I’m making it again today & gonna try to stick closer to the recipe. lol

          Reply
    31. Melanie

      April 22, 2020 at 12:00 pm

      Second recipe I have tried from your website. You are two for two! Hubby said I “knocked it out of the park!” So, Shane, you knocked it out of the park. Made them into lettuce wraps. Yum!

      ★★★★★

      Reply
      • Shane Martin

        April 22, 2020 at 1:21 pm

        Awesome! And, thanks again:)

        Reply
    32. Wendy

      April 06, 2020 at 2:18 pm

      Made these last night and oh my, exceeded my expectations! Hubby went back for thirds, which rarely happens (he’s not vegan), especially since he is not a fan of cauliflower or walnuts! He couldn’t even guess at what was in them due to the perfect mix of spices. Wow, this is a new fave for me. Thank you very much.
      ~Wendy from Canada 🙂

      Reply
      • Shane Martin

        April 06, 2020 at 6:39 pm

        Wendy, that is so great! Thank you so much for sharing. Blessings and stay safe.

        Reply
    33. Amy

      January 16, 2020 at 11:07 am

      Made these last night for our family of six. My kid who never has seconds had thirds☺️ I tripled it so we’d have leftovers. I didn’t triple the soy sauce though. I thought that would end up too salty. I think I’ll precook the cauliflower a little next time. It still had more bite to it than I’d have liked but otherwise excellent recipe.
      My sixteen year old said better than any meat taco she’s ever had!

      ★★★★★

      Reply
      • Shane Martin

        January 16, 2020 at 11:17 am

        Wow, Amy! That’s so great and makes me happy. So glad everyone enjoyed it. Yes, feel free to play around with it and make it work for you. Thanks for reaching out. Blessings.

        Reply
    34. Rowan

      January 10, 2020 at 10:32 am

      Amazing recipe, strongly recommend it.

      ★★★★★

      Reply
      • Shane Martin

        January 10, 2020 at 3:28 pm

        Thank you!

        Reply
    35. Shannon McDonald

      January 04, 2020 at 11:00 am

      Love love love ! And so quick and easy. Double the batch and you have dinner for two nights! Unless the husband comes home from Jiu Jitsu starving. Thanks for the awesome site!

      ★★★★★

      Reply
      • Shane Martin

        January 04, 2020 at 10:31 pm

        Hahaha, that’s awesome, Shannon! I’m so glad you enjoyed it. Blessings.

        Reply
    36. Jamie

      December 31, 2019 at 7:42 am

      Can you make this minus the adobo sauce and the chipotle pepper? Or is that a big part of the flavor? I’ve never used it before and I’m not sure if it will be a bit spicy for the kiddos…Maybe a replacer? Thanks! 🙂 By the way, I LOVE your site!

      Reply
      • Shane Martin

        December 31, 2019 at 10:48 am

        Hi, Jamie! Yes, you can totally make it without the adobo sauce and chipotle pepper. I love the spicy and smoky attribute, but you can still achieve the smoky with liquid smoke or smoked paprika. It’s mostly preference. Blessings and Happy New Year!

        Reply
        • Jamie

          January 01, 2020 at 5:48 pm

          Yes! Smoked paprika! Will try that. Thank you! Many blessings to you and a Happy New Year as well!

          Reply
          • Shane Martin

            January 01, 2020 at 9:54 pm

            Peace.

            Reply
    37. judith

      November 04, 2019 at 11:27 am

      made this and everybody loved it.will make it again

      ★★★★★

      Reply
      • Shane Martin

        November 04, 2019 at 4:01 pm

        Thank you, Judith! I’m so glad everyone liked it and thanks for sharing. Blessings.

        Reply
    38. Debbie

      September 03, 2019 at 6:36 pm

      It baffles me how theses recipes are thought up. To replace meat in a taco that works and is so tasty.we love it as a family. My only trouble is making enough. My husband eats 8 tacos on his own.. I absolutely recommend this recipe.. Thankyou for all your recipes, I’ve made just about made all of them.

      ★★★★★

      Reply
      • Shane Martin

        September 04, 2019 at 7:58 am

        Debbie, thank you so much! I’m so glad you enjoyed the tacos and we have the same problem…there’s never enough. LOL! Thank you for recommending me, I really appreciate it! Blessings.

        Reply
    39. Adrienne

      August 12, 2019 at 6:00 pm

      These were delicious! Thank you.

      ★★★★★

      Reply
      • Shane Martin

        August 12, 2019 at 6:02 pm

        It’s my pleasure and I’m so glad you liked them. Thanks for rating them and letting me know. I always love hearing from my readers. It makes my heart jump:) Blessings.

        ★★★★★

        Reply
    40. Michele Orrson

      April 18, 2019 at 4:06 pm

      This recipe was amazing! Delicious, perfect texture, and my family loved it. The fact that it’s so low in calories and fat is just icing on the cake!
      One question: The ingredient list has “1 tsp onion powder” twice. Should one of those be something else? Garlic powder, maybe?
      Thanks!

      Reply
      • Shane Martin

        April 18, 2019 at 5:25 pm

        Michelle, so glad you enjoyed it! It’s one of our favorites. And, thanks for catching my typo:)

        Reply
    41. Jenny

      March 09, 2019 at 6:07 pm

      This was so good. We eat some form of tacos a lot. Usually lentils. I wanted to try something different a couple weeks ago so I tried these. I was a little lear because I don’t like cauliflower for things like pizza crust but, yum! This was simple and really good!

      ★★★★★

      Reply
      • Shane Martin

        March 09, 2019 at 6:52 pm

        Thank you, Jenny! So glad you enjoyed them.

        Reply
    42. Brittany

      March 06, 2019 at 2:13 am

      Hi Shane,
      Is there anything you’d recommend to replace the mushrooms? I really want to make these but my boyfriend is not a fan of mushrooms.

      Reply
      • Shane Martin

        March 06, 2019 at 12:49 pm

        Not really anything you can sub. I will say, my kids aren’t the biggest fans of mushrooms but love this dish. Mainly because it doesn’t taste like mushrooms:) Be sneaky:)

        Reply
    43. Denise

      March 04, 2019 at 10:31 am

      I’m going to try this recipe this week. Are the walnuts for consistency (like having something hard in there to chew) or taste? I will be feeding someone who can’t chew nuts, but I could blend them fine before hand if it’s for taste. Thanks

      Reply
      • Shane Martin

        March 04, 2019 at 10:59 am

        You can remove the nuts. It works just as well! The nuts are more for an “earthiness” but totally not necessary.

        Reply
    44. Michelle

      March 03, 2019 at 10:06 am

      I just tried the baked version of this. It’s good, but it seemed too dried out. I’m definitely using this recipe next time. Thanks for posting!

      Reply
      • Shane Martin

        March 04, 2019 at 9:06 am

        Thanks, Michelle. Yeah, it’s why I usually don’t bake it. Hope it works out better next time.

        Reply
    45. Debra

      February 07, 2019 at 3:40 pm

      I just finished eating this with some black beans, roasted corn, some corn tortillas and your tofu sour cream. Amazing!

      ★★★★★

      Reply
      • Shane Martin

        February 07, 2019 at 5:28 pm

        Sounds amazing! Now I’m hungry:)

        Reply
    46. Jan

      January 25, 2019 at 11:42 am

      Did you change up the recipe? I printed out the other one from you and it isn’t the same. Showing g friend your site because I brought the tacos to work for him to try. He loved them! Then I showed where your recipes were. And this one was not the same as the one I printed out and was making.

      Reply
      • Shane Martin

        January 25, 2019 at 12:03 pm

        No, I haven’t changed anything. What’s different?

        Reply
        • Jan

          January 28, 2019 at 2:14 am

          Mine didnt show the garlic or liquid smoke. Unless I’m blind lol. Was great without it. I just checked it again. Weird how it didnt state that. Great either way!

          ★★★★★

          Reply
    47. Debbie

      January 20, 2019 at 12:10 pm

      This is a simple, delicious recipe! I am looking to find a few go-to recipes to prepare for the week, and this is definitely a winner. Thanks for sharing!

      ★★★★★

      Reply
      • Shane Martin

        January 20, 2019 at 8:53 pm

        Debbie, thank you so much! So glad you enjoyed the tacos. Peace.

        Reply
    48. Sandy

      December 02, 2018 at 2:47 pm

      Hi, this looks so delicious!! Do you it could be frozen?

      Reply
      • Shane Martin

        December 02, 2018 at 6:15 pm

        I’ve never frozen it but it should work well.

        Reply
        • Amanda

          January 21, 2020 at 9:01 pm

          Delicious. My 18 mo old asked for thirds and fourths! Plant-based meals has been a tough transition for the little ones, but this recipes was well liked by the whole family. Left out the adobo sauce and pepper for the kids and it was still really good. I really like how your 1x portions are enough to feed the whole family and no one feels hungry afterwards.

          ★★★★★

          Reply
          • Shane Martin

            January 22, 2020 at 2:05 pm

            Amanda, this is so great! It encourages me when I read comments like this that include family. I totally get it as a father of 5. So, when you finally find something everyone likes it’s a huge win. Thank you for sharing. Blessings.

            Reply
    49. Sue

      October 27, 2018 at 8:35 pm

      I cooked this at our bbq last night for my Veggie friend, was a huge hit with everyone. So easy to make. I added a few bits like a can of tin tomatoes & diced zucchini.
      Was hoping they’d be some left over but no it was too nice. Thanks for sharing
      Sue
      fr West Australia

      Reply
      • Shane Martin

        October 27, 2018 at 9:31 pm

        Wow! That’s is so great! So glad it was shut and thanks for taking the time to let me know. I really appreciate it. Sounds like it was ripper.

        Reply
    50. Pat

      October 26, 2018 at 7:33 pm

      Soooo good! And I didn’t even have the chipotles,and had to chop all by hand – but was it worth it!!! Had half in the tacos last night and planned to cook the other half with Italian spices in spaghetti sauce tonight, but the tacos were so good I want them again. Spaghetti next time – maybe. Thanks so much. A keeper.

      ★★★★★

      Reply
      • Shane Martin

        October 26, 2018 at 8:09 pm

        Pat, that’s awesome! So glad you enjoyed and thank you for reaching out. Peace.

        ★★★★★

        Reply
    51. Becky

      October 26, 2018 at 2:11 pm

      Ok I admit I am one that didn’t think I liked cooked cauliflower until last week when a friend took me out for Mexican. I ordered the vegetarian fajitas minus the cheese and sour cream. The cauliflower took on some of the flavor of the mushrooms and I loved it! Now after that long story; I’m looking forward to trying this recipe!
      Thanks Shane!!

      Reply
      • Shane Martin

        October 26, 2018 at 2:24 pm

        Thanks for sharing! I hope you enjoy them!

        Reply

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