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!
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.
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:
Use it as a plant-based nacho topping
Make vegan burrito bowls
Roll it up in a vegan breakfast burrito
Top tostadas with it
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).
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:
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
