Hearty vegan taco meat made with walnuts, mushrooms, cauliflower, and savory spices. A healthy vegan meat substitute from whole food ingredients.
It has great texture, so much flavor, and is easy to make. There’s also a nut-free option included!
Growing up, I loved taco night! It was simple, fun, and messy…in a good way.
What I loved most were the leftovers! My mom would always make extra and use the leftover taco meat to make burrito bowls, sloppy joes, and taco meatloaf. FREAKING AMAZING!
It kept us fed for a week.
Well, times have changed, and my diet has changed. But my love for tacos remains the same. The feeling is just as strong as ever. Enter this amazing, simple vegan taco meat recipe.
When I first heard about “walnut meat,” I laughed. When I heard it combined with cauliflower, I laughed even more. But after experimenting myself, I was never more happy to be proven wrong.
This plant-based recipe is one of the most delicious and creative ways to use cauliflower and walnuts. And it makes the best vegan tacos I’ve ever eaten. My friends who are devoted meat eaters LOVE this recipe and ask me to make it all the time. Which I very happily do.
It’s not only an easy recipe, but it’s also versatile. You can use it in so many different ways. You can build this vegan 7-layer dip, mix it with Spanish rice, and it’s the perfect addition for making healthy vegan taco bowls.
There’s no limit to what you can achieve with this recipe.
Bottom line? If you’re a taco lover like I’m a taco lover, then you are going to LOVE this recipe.
Table of Contents
What does mushroom walnut taco meat taste like?
Walnuts have a rich, musty undertone with a bittersweet kick. The mushrooms bring an earthy essence to the mix, along with a soft, meaty texture.
Combined with a savory taco seasoning, they create a fantastic vegan ground meat substitute that’s both flavorful and satisfying.
Ingredients you’ll need (with substitutions)
This vegan taco meat recipe requires just a handful of simple ingredients that can be found at your local grocery store. Cauliflower rice, walnuts, and mushrooms create a meat-like texture.
A homemade taco seasoning blend ensures this recipe is bursting with deliciousness.
- Cauliflower rice: Use one small head of cauliflower if you are not using a bag of pre-packaged cauliflower rice.
- Walnuts
- Mushrooms: I used baby bellas, but any mushroom will work.
- Soy sauce: Low-sodium tamari may be used to make this recipe gluten-free.
- Tomato paste: If you don’t have tomato paste, you can blend some sun-dried tomatoes with a little water.
- Adobo sauce: This can sometimes be hard to find, so substitute it with hot sauce.
- Spices: chili powder, smoked paprika, cumin, onion powder, and garlic powder
- Liquid smoke
Hint: If you don’t have tomato paste, blend some sun-dried tomatoes with a little water.
How to make simple vegan taco meat
Full instructions with the exact amounts can be found in the recipe card below.
- Preheat a large skillet over medium heat.
- Combine all of the ingredients, except for the tomato paste and adobo sauce, in a food processor and process until it has a ground beef-like consistency. Transfer the mixture to the skillet, add the rest of the ingredients, stir, and cook for 10 minutes.
- Reduce the heat to low and continue cooking for another 10-12 minutes, stirring occasionally. Taste and adjust the seasonings accordingly. (NOTE: If the pan looks too dry or the vegan taco meat is sticking, add a splash of water and stir.)
- Remove from the heat and enjoy!
Hint: Leftover mushroom walnut taco meat is a great beef alternative for chili. Once the chili has cooked, stir it into the pot before serving.
How do I use vegan taco meat?
The most obvious way, of course, would be to make delicious vegan tacos.
Stuff this delicious vegan taco filling into these crispy baked taco shells with shredded lettuce, tomato, and my vegan sour cream.
Wait, it gets even better!
Whip up some incredible nachos with this recipe using my vegan queso and healthy tortilla chips. Toss in some black beans, jalapeños, chopped green onions, fresh cilantro, and you’ve got the best game-day nachos in the world.
It’s a great addition to your vegan burrito bowl, veggie fajitas, enchiladas, or vegan taco salad bowl.
Storage
If you like to prep your meals, this veggie taco meat is a great make-ahead recipe. It remains fresh for up to 5 days when stored in an airtight container in the refrigerator.
Can walnut meat be frozen?
Walnut meat is ideal for batch cooking and meal preparation since you can effortlessly prepare large quantities at once, and any extras freeze perfectly. Place the vegan taco meat in a freezer-safe container and store frozen for up to 3 months.
Nut-free Option
If you need this recipe to be nut-free, remove the walnuts and add extra mushrooms.
Top tips for making vegan taco meat
Follow these tips for making the best vegetarian taco meat!
- Don’t over-process: You want some texture for bulk and crumbles. Blending too much will create more of a paste than a ground beef consistency.
- Bake it: If you want “crispier” vegan taco meat, you can bake it after cooking it on the stove. Spread the mixture evenly on a baking sheet lined with parchment paper, and bake for 15 minutes at 350˚F.
- Use raw walnuts: Do not use walnuts that have been salted and roasted. They are usually coated in oil, and it will affect the final outcome in both texture and taste.
Try these other plant-based recipes
I hope you’ll give this recipe a try for your next taco night! Be sure to let me know! Leave a comment, RATE IT, and tag a photo #shaneandsimple on Instagram.
Oh my, my, my! This dish is so delicious! This is my first foray into making a veggie “meat” dish, and I am hooked. The seasoning, aroma, look, and taste are all so incredible!
– Terri
⭐⭐⭐⭐⭐
Vegan Taco Meat Recipe with Cauliflower & Walnuts
Hearty vegan taco meat made with walnuts, mushrooms, cauliflower, and savory spices. A healthy vegan meat substitute from whole food ingredients. It has great texture, so much flavor, and is easy to make. There’s also a nut-free option included!
- Prep Time: 10 mins.
- Cook Time: 20 mins
- Total Time: 25 minutes
- Yield: 10 Tacos 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegan
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 Tablespoon of tomato paste
- 1 Tablespoon of adobo sauce (optional)
- 1 tsp liquid smoke
- ⅛ tsp cayenne pepper for a little heat (optional)
Instructions
- Preheat a large skillet over medium heat.
- Combine all of the ingredients, except for the tomato paste and adobo sauce, in a food processor and process until it has a ground beef-like consistency. Transfer the mixture to the skillet, add the rest of the ingredients, stir, and cook for 10 minutes.
- Reduce the heat to low and continue cooking for another 10-12 minutes, stirring occasionally. Taste and adjust the seasonings accordingly. (NOTE: If the pan looks too dry or the vegan taco meat sticks, add a splash of water and stir.)
- Remove from the heat and enjoy!
Notes
- Don’t over-process: You want some texture for bulk and crumbles. Blending too much will create more of a paste than a ground beef consistency.
- Bake it: If you want “crispier” vegan taco meat, you can bake it after cooking it on the stove. Spread the mixture evenly on a baking sheet lined with parchment paper, and bake for 15 minutes at 350˚F.
- Use raw walnuts: Do not use walnuts that have been salted and roasted. They are usually coated in oil, and it will affect the final outcome in both texture and taste.
- Veggie taco meat is a great make-ahead recipe. It remains fresh for up to 5 days when stored in an airtight container in the refrigerator.
- Walnut meat is ideal for batch cooking and meal preparation since you can effortlessly prepare large quantities at once, and any extras freeze perfectly. Place the vegan taco meat in a freezer-safe container and store frozen for up to 3 months.
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
I made this today for the first time, and I love it! I did the option of putting it in the oven for a bit after I cooked it in the skillet, but it tasted great before that.
This will be the way I make my taco filling from here on out.
Thank you Shane!
Thank you so much! I’m so glad you enjoyed it!!!
I followed the recipe exactly and it was exactly as Shane promised: delicious! My omnivore husband deemed it “worthy of a regular repeat.” I’ve also found that by switching up the herbs and spices, I can use this for Italian, Moroccan, Greek, *whatever* recipes! Really terrific.
Hi Shane! Great recipe. Do you have a gound beef … not taco…but other ground beef substitute that would be good like in spaghetti sauce or shepards pie??? THX
Sure thing: try this.
https://shaneandsimple.com/vegan-bolognese-sauce-with-cauliflower-and-walnuts/
I enjoyed this, but I am also a person who is sensitive to the bitterness of the walnuts, so next time I’m going to try toasting them as you suggested. I’m heating up the leftovers tonight and adding some taco sauce as I like my tacos saucy.
I’ve tried some good vegan taco meat, but this is by far the best! I subbed ancho chile for chapotle chili powder and left out the cayenne. Also added s little nutr. yeast. I’m glad I don’t have to share this with anyone!
This was so good! Actually amazingly good!
Thank you so much!
Question: What could I use in place of liquid smoke? (Or do I have to use anything to replace it?) I don’t like the taste or the idea of liquid smoke. Thanks, Shane.
Hi, Jan! You could just leave it out, it’s purely for flavor and not essential for the recipe.
Yum! Spicy! Great texture. I make this with a Vitamix, since I didn’t have a food processor on hand. It took a little bit of extra time, but still, came together so fast, and so yummy. I think I’ll make some of your vegan sour cream next time to temper the heat. Oh so good! Thank you for another great and easy recipe!
This looks amazing! Unfortunately we can’t do mushrooms in our house. Can I substitute something else?
Oh my, my, my! This dish is so delicious! This is my first foray into making a veggie “meat” dish and I am hooked. The seasoning, aroma, look and taste are all so incredible! I’ll be sharing this with our Plant-based eating group, next meeting and I’m sure it will be a big hit!
Thank you so much, Terri!
This is wonderful taco filling! Tuesday is taco/Mexican day at our house and the hubs liked it very much. He requested a little less liquid smoke next time as it tasted “a little barbecuey.” I think I have tried every type of WFPB taco filling out there and this is the one that got the best review. Shane, I can always count on you for a great, easy recipe. Thanks!
Question. Walnut taste bitter to me. I thinks it’s the skin on the nuts. Anyway, is there a way to make them not taste bitter. If not, what do you thing about subbing pecans for walnuts?
I would try roasting them for 5-7 minutes. That should help.
One of your commentors said she used this mix in lettuce wraps! Another said she was thinking of adding water chestnuts. hmmmm…. so I am imagining how your recipe is going to taste awesome as is…. AND, I think I’ll also make it again, using Asian seasonings instead of taco seasoning, & add the chopped waterchestnuts & make lettuce wraps!! Drooling here … for both versions!! Bless you for all your experimenting & presenting us with healthful, yummy recipes!!
LAZY ALERT! So if I wanted to use canned mushrooms, would that be awful? And what about using packaged taco seasoning ? Asking for a friend!
Nancy
Tell your friend they won’t go to prison:)
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!!!
Yet another fabulous recipe! Thank you so much!! It’s so nice to make tacos again!
This recipe sounds amazing except for the Cauliflower, which I detest. What can I substitute that with?
Double up the mushrooms and add 1 cup of walnuts. Should be just fine:)
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!
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.
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.
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!
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!
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 ?
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.
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.
Great recipe! Quick, easy and delicious.
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
Hi Teri,
I use the Copy Me That app. You just download it on your phone and then it becomes one of the available sharing options. You can access all of the recipes you’ve shared anytime you want under “My Recipes” in the app. It’s super easy and like having your own recipe box right there on your phone. I use the free version where you can search the recipes you’ve shared, as well as search the community recipes. I love it! I save all of Shane’s amazing recipes I want to make there since I’m always coming across a new one I want to try.
Here’s the link if you want to check it out. I hope it works for you too.
https://www.copymethat.com/
Erin
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!!
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!!
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.
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.
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!!!
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 😋
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!
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!
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.
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.
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!
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!
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!
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!
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.
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.
Pat, that’s awesome! So glad you enjoyed and thank you for reaching out. Peace.
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!