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.
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!
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!
Table of Contents
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!
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
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
Vegan Taco Meat
- Prep Time: 5 mins.
- Cook Time: 20 mins
- Total Time: 25 minutes
- Yield: 10 Tacos 1x
- Category: Dinner
- Cuisine: Vegan
- Diet: Vegan
Description
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.
Ingredients
- 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
- Preheat large nonstick skillet on medium high heat
- Put all ingredients in a food processor and pulse until you get a “ground beef” consistency and everything is well combined.
- 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.
- Taste and season as you go in order to fit your taste.
- Remove from heat and build tacos with corn or flour tortillas and favorite toppings.
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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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!
★★★★★
Can this be frozen ?
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Sure thing!!!
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.
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Is there a substitute for walnuts (unfortunately, not in my pantry) to give this recipe it’s extra punch of earthiness? Thank Shane.
You can leave them out. You could try sunflower seeds.
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Great recipe! Quick, easy and delicious.
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Thank you, Pauline!
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!😇
★★★★★
Teri, that’s so very kind of you! Thanks so much!!!
Grace and peace,
shane
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!
★★★★★
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.
★★★★★
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!
Thank you so much!
I have frozen riced cauliflower… will that work?
ABSOLUTELY!!!
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!!
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Haha, that’s awesome!
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!!
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Thank you so much!!!
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!
Shane, when you have an optional ingredient, like walnuts, do you include that ingredient in the Nutrition Facts? Thanks!
Not usually, but I do think it is included in this specific recipe.
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.
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Yes, Rebekah, they are correct. However, some spice brands I have noticed can differ in their definition of “heat”.
Hubby doesn’t like cauliflower, what’s a good substitute, brown rice, maybe?
Add extra mushrooms with 1 cup of walnuts. Then, blend in the food processor according to the instructions. Should work just fine:)
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 !!!
Yes, absolutely!
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.
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Awww, Kelly! That’s awesome!!!
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.
★★★★★
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!!!
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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 😋
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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.
Well, I don’t think there’s such a thing as “too much mushroom.” 🙂
In this recipe Shane it was delicious. I’m making it again today & gonna try to stick closer to the recipe. lol
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!
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Awesome! And, thanks again:)
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 🙂
Wendy, that is so great! Thank you so much for sharing. Blessings and stay safe.
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!
★★★★★
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.
Amazing recipe, strongly recommend it.
★★★★★
Thank you!
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!
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Hahaha, that’s awesome, Shannon! I’m so glad you enjoyed it. Blessings.
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!
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!
Yes! Smoked paprika! Will try that. Thank you! Many blessings to you and a Happy New Year as well!
Peace.
made this and everybody loved it.will make it again
★★★★★
Thank you, Judith! I’m so glad everyone liked it and thanks for sharing. Blessings.
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.
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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.
These were delicious! Thank you.
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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.
★★★★★
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!
Michelle, so glad you enjoyed it! It’s one of our favorites. And, thanks for catching my typo:)
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!
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Thank you, Jenny! So glad you enjoyed them.
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.
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:)
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
You can remove the nuts. It works just as well! The nuts are more for an “earthiness” but totally not necessary.
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!
Thanks, Michelle. Yeah, it’s why I usually don’t bake it. Hope it works out better next time.
I just finished eating this with some black beans, roasted corn, some corn tortillas and your tofu sour cream. Amazing!
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Sounds amazing! Now I’m hungry:)
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.
No, I haven’t changed anything. What’s different?
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!
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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!
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Debbie, thank you so much! So glad you enjoyed the tacos. Peace.
Hi, this looks so delicious!! Do you it could be frozen?
I’ve never frozen it but it should work well.
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.
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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.
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
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.
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.
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Pat, that’s awesome! So glad you enjoyed and thank you for reaching out. Peace.
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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!!
Thanks for sharing! I hope you enjoy them!