This Cauliflower Walnut Mushroom Taco Meat is made out of frozen (or fresh) cauliflower, walnuts, mushrooms and spices. It couldn’t be easier to make; you simply process the veggies and walnuts, stir with the spices and bake to perfection.
I opted to make this Cauliflower Walnut Mushroom Taco Meat with frozen cauliflower for a couple of reasons.
- It’s easy. I love cauliflower but it’s kind of time consuming to wash and chop a head of the stuff. If I have to, I will, but I’m quite short on time lately so anywhere I can find a shortcut, I will!
- Frozen cauliflower is ridiculously cheap. My local Winco has 1 lb bags of frozen cauliflower for just over $1.
Let me tell you, I’ve tried this recipe with both fresh and frozen cauliflower, and I can’t tell the difference at all. So you can choose based on what’s available to you, fresh or frozen both work well.
I know this whole “cauliflower mushroom walnut” combination might sound strange for taco meat, but let me assure you, it is like a miracle! This stuff is so incredibly full of flavor and the texture is spot on delicious. It doesn’t taste like ground beef (no thank you!), it just tastes GOOD.
My picky son LOVES this stuff, which I find kind of amazing. I have been making this every week for “Taco Tuesday” and the whole family looks forward to it! This “meat” is good on soft or crunchy tacos, flour or corn, or in a bowl. Serve with black or refried beans, maybe some Spanish Rice, non-dairy cheese shreds, diced tomatoes, shredded lettuce, cilantro, avocado slices or whatever else your heart may desire!
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If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @noracooksplantbased on Instagram. Enjoy!
Vegan taco meat made with cauliflower, mushrooms, walnuts and spices. So easy, just mix and bake!
- 1 pound frozen (or fresh) cauliflower
- 1 1/2 cups raw walnuts
- 1 cup sliced mushrooms (cremini or white)
- 2 tablespoons soy sauce (or tamari for gluten free)
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 1/2 teaspoon salt, or to taste
- corn or flour tortillas
- shredded lettuce, chopped tomatoes, non-dairy cheese shreds, salsa, avocado slices
Defrost the cauliflower by placing the whole, unopened bag in a bowl with warm water in the sink for 10-15 minutes. Or let the cauliflower sit on the counter for 30 minutes until defrosted.
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
In a food processor, pulse the cauliflower until it is ground up like rice. Dump into a large bowl. Next, process the walnuts and mushrooms until they are a similar consistency and add to the bowl with the cauliflower.
Now add the rest of the ingredients to the bowl and mix well with a large spoon.
Spread the mixture evenly onto the parchment lined baking sheet and bake for 25 minutes.
Give it a little stir, then bake for an additional 15 minutes. Serve with corn or flour tortillas, chopped lettuce, tomatoes, avocado slices, non-dairy cheese and salsa.
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