The Best Plant-Based Taco Meat

 
three tacos with plant-based taco meat, guacamole, tomatoes, onion and lime
 

You can stop your search. This really is the best plant-based taco meat. It has all the flavor, smokiness and spice you hope for in a taco. It’s also insanely easy to make. I always say: if it’s easy, tasty AND healthy, it’s perfect. What more could you possibly want? Also, all the recipe inspiration cred goes to Pinch of Yum! This version has some add-ins, but it is all her genius that came up with using cauliflower and walnuts as taco meat. Check out Pinch of Yum for great recipe inspo. We make her recipes all the time!

over head view of tacos with plant based taco meat and taco fixins on the side

Where does all the flavor come from? Pantry staples: chili and cumin powder and chipotle chili peppers canned in adobo. The spice level is easily modifiable to make this recipe mild for those that don’t like too much heat or more kid-friendly. Wondering what to do with the leftover chipotle chilis? Add it to vegetarian chili, make enchiladas, or even put a little of the adobo sauce in a tofu scramble. Lots of options to get creative here.

 
taco bowl with plant based taco meat, refried beans and vegetables
 

How To Use Plant-Based Taco Meat

I love how many things you can do with this plant-based taco meat. Here are a few non-taco ideas:

  1. Use it as a plant-based nacho topping

  2. Make vegan burrito bowls

  3. Roll it up in a vegan breakfast burrito

  4. Top tostadas with it

  5. Slap together some plant-based quesadillas

Is Plant-based Taco Meat Good For You?

YES! This plant-based taco meat is full of health-boosting ingredients:

  • Cauliflower is rich in fiber and antioxidants.

  • Walnuts boast an impressive omega-3 and polyphenol content making them an anti-inflammatory food.

  • Fresh herbs and spices possess antioxidant, anti-inflammatory, antitumorigenic, anticarcinogenic, and glucose- and cholesterol-lowering activities as well as properties that affect cognition and mood (source).

big blue platter of nachos with plant based taco meat, black beans, avocado, onions and cilantro

I love the simplicity of this recipe and the fact that you can dress it up in so many different ways. It’s a great weeknight dinner recipe that can easily be doubled and made into meal-prepped lunches for the week. It’s one of those recipes that you’ll be excited to eat the next day, which is priceless!

Other Plant-Based Recipes You'll Love:

Thai Coconut Beet Soup with Crispy Chickpeas

Kale Caesar Salad

Almond Chia Overnight Oats


The Best Plant-Based Taco Meat

Servings: 2

Prep time: 10 min, Cook time: 30 min

Ingredients:

  • 3 cups cauliflower florets

  • 2 cups shelled whole walnuts

  • 1 tbsp chili powder

  • 2 tsp cumin powder

  • 1 tsp coriander powder optional

  • 2 individual chipotle chilies canned in adobo sauce (omit if you do not like spicy)

  • 1 tsp sea salt

  • juice from one lime

  • 1-2 tsp garlic or onion powder optional

Taco Accoutrements (4 servings)

  • 8 tortillas (we like Siete brand grain-free tortillas)

  • ½ cup cilantro, chopped

  • 1 cup cherry tomatoes, chopped

  • 2 avocados mashed with juice of 1 lime and a big pinch of sea salt

  • ¼ cup pickled red onions or white onions, minced, optional

  • lime wedges for serving

  • sour cream or cashew cream, cheese, hot sauce, slaw, jalapeños, optional

Directions:

  • Preheat oven to 375°F.

  • Pulse all taco meat ingredients in a food processor until it's evenly ground and the texture of ground beef or a bit bigger than cauliflower rice.

  • Transfer the mixture to a greased baking sheet and spread it out evenly. Bake for 30 minutes, stirring once halfway through so it doesn't get over-browned.

  • Heat up tortillas and spread avocado mixture on the bottom. Then add the taco filling and your favorite toppings!

Notes:

Serve this with a black bean & corn salad for an additional 10 grams of protein (1/2 cup black beans & 1/2 cup canned corn).

Approximate nutrition for 2 tacos: Calories: 521 Protein: 10g Fat: 40g Carbohydrates: 38g Fiber: 12g