Cauliflower Tacos made right on the stovetop in 20 minutes! This vegetarian taco meat is made with cauliflower, walnuts, mushrooms and chipotle peppers. It’s a taco lover’s dream!
These tacos are truly a vegan dream. They are the best tacos I’ve experienced since going vegan, no joke! I can’t believe how quickly they come together for dinner, especially if you get the already riced cauliflower at the grocery store. So. Easy.
I love how bright and happy these photos turned out, because they represent how I feel about these Cauliflower Tacos! I hope you enjoy this recipe as much as I do. 🙂
A few notes about these Cauliflower Tacos
- They are made on the stovetop in just 20 minutes (plus prep time)
- They’re pretty spicy! If you don’t like a lot of spice, you can adjust. Put in WAY less of the chipotles in adobo, or even just add the sauce but leave out the peppers themselves. That will cut down on a lot of heat!
- They are much easier if you buy the already riced cauliflower in the produce section at the grocery store. I have found most stores are carrying this now, which is fantastic! But if you can’t find it, no worries, just throw it in the food processor for a few pulses.
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Wondering where to get Chipotles in Adobo?
They are usually in the hispanic section at the grocery store, in either a can or a little jar. They carry a lot of flavor and are essential in these tacos!
If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @noracooksplantbased on Instagram. Enjoy!
Adapted from Pinch Of Yum.
These cauliflower tacos are made on the stovetop in just 20 minutes (plus prep time)! The vegetarian "meat" is made out of cauliflower, walnuts, mushrooms and chipotle peppers.
- 3 cups riced cauliflower, or whole (see instructions)
- 1 cup raw walnuts
- 4-5 medium mushrooms (white or cremini)
- 2 tablespoons water or vegetable broth
- 1/2 large red onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons minced chipotle peppers in adobo (about 3 peppers)
- 3 tablespoons adobo sauce from the can or jar
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- crunchy corn, soft corn or flour tortillas
- shredded lettuce, chopped tomatoes, non-dairy cheese shreds, salsa, avocado slices or non-dairy sour cream
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If you are using whole cauliflower, wash, chop off the florets and place in food processor. Pulse, creating cauliflower "rice". Set aside 3 cups of cauliflower rice. (If you can, get the already riced cauliflower in the produce section, most grocery stores carry it now)
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Now add the walnuts and mushrooms to the food processor. (Alternately, you can chop these until they are in small pieces.) Pulse a few times until they are a similar consistency as the cauliflower. Don't over process or you will have a paste.
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Heat a large pan (cast iron preferred) over medium heat. Add the water/vegetable broth, and saute the onion and garlic for 2-3 minutes, until translucent.
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Now add the cauliflower, walnuts, mushrooms, chipotles and adobo sauce, cumin, smoked paprika and salt. Stir until well combined. Continue to cook over medium heat, stirring frequently for 15-20 minutes.
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Remove from heat and serve in tortillas of your choice (or use in a burrito bowl) and choose your toppings: lettuce, tomatoes, non-dairy cheese shreds, non-dairy sour cream, avocado slices and/or salsa. Enjoy!
Nora your site looks great! Your thoughtfulness, creativity and attention to detail is impressive. I think I would love this recipe. I would have to make two batches one with mushroom and one with out. Do you have mushroom alternatives that you could recommend?
Thanks Billy! 😉 I think you will totally love this recipe, too! To make a batch without mushrooms, you could just use either a little more walnuts or a little more cauliflower. It should work just fine that way! Though as a non-mushroom fan myself, I can’t tell they are even in there!
Hi Nora. I like the sound of this, and I just realized I have some frozen cauliflower “rice” I got a while back from Trader Joe’s when it was becoming very popular as a rice substitute. Do you think that would work in this recipe? (I’ve never tried using it, so I’m not sure how finely chopped it is.) If you’re familiar with that product, could you take a guess at whether it is already processed too small for this recipe? Thanks a lot.
Yeah, I have gotten that before, and I think it will work just fine for this recipe. It will make it even easier, actually!
Oh. My. Goodness. I recently found your blog and am so happy I did!! This is the first recipe of yours I’ve tried and I must say, it left the best impression!! It is absolute perfection! Not to be overdramatic but it tastes waaaaay better than any meat version I’ve eaten. The slight crunch from the walnuts was really nice and I can’t wait for my meat-eating hubby to try this. Im just getting started with a vegan lifestyle and this recipe was a super simple and delicious way to jump in with an ordinary-type meal. I made your recipe exactly as stated and I know it’ll be a regular on our menu from here on out.
Thank you so much for such an encouraging comment! 🙂 I’m so glad you like the veggie taco meat! It is so delicious, every time I make it I can’t believe how good it tastes and seriously how much better it tastes than what I remember real ground beef tasting like. We make this every Tuesday, pretty much, in this home! 🙂
The whole family enjoyed this meal. I’ve made it 3 times in the last week. My husband loves it. I’m not a mushroom fan, but once it’s all cooked you can’t even taste the mushrooms. Perfect. I would recommend to give it a chance even if you’re not a mushroom fan. Thank you!
Thanks Sarah! I don’t actually like mushrooms either, but I LOVE this stuff! 🙂 You really can’t taste them. I’m so glad your family enjoyed this!
I honestly cannot believe how delicious this was!!! I made tacos for my family and not one person (not even my “meat and potatoes” husband) noticed any difference from the taco meat I normally make with ground turkey. They all ate 3 or more tacos…including my picky 3 year old! I’ll be making these weekly! Thank you so much for the wonderful recipe!
That’s so great Erin!! Thanks for sharing. I’m so glad everyone enjoyed the tacos so much!
So excited to make these tonight. I’ve got all the ingredients prepped and ready to go! It’s just me so I’ll have lots of leftovers.
Oh my! I’ve now tried this and it is amazing. I will be making again FOR SURE. Would be fun to serve non-vegetarian friends/family. It is so good. I used considerably less of the hot stuff and it still had a kick.
I’m so glad you enjoyed these tacos Jenny! Thank you for coming back to let me know, I appreciate it so much! 🙂
Do you still have the old taco meat recipe? The one with the frozen Cauliflower. Really like that ine.
Hi Melissa! I emailed you, let me know if you didn’t get it. 🙂
Thanks!! Your always so good about replying. I really enjoy the taco meat, make it weekly!!
If I don’t have the peppers & adobo sauce, is there something to use instead or can I just omit it? Have you ever added in green chilies or canned diced tomotoes?
Hi Carla! If you don’t have peppers in adobo, you could just spice it up with some dried spices. You could use chili powder, smoked paprika, cumin, garlic and/or onion powder, and yes green chiles would be a nice addition. I’ve never tried canned tomatoes, I think it might make it a little soggy but I’m not sure, you could try it! 🙂
Would it make a huge difference to omit the walnuts in the recipe? I’m not quite sure I’d enjoy the texture of crunchy nuts posing as taco meat…
No not a huge difference, you can leave them out! Though I will say, they don’t really taste like nuts, you can’t tell they are there. But the recipe is flexible; just use more mushrooms or cauliflower.
I made this for dinner last night with cheese taco shells. The filling was really good! I used a few extra mushrooms – I wanted to use the whole box. Will definitely make again.
Glad you enjoyed the recipe! Thanks for letting me know. 🙂