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Cauliflower Mushroom Walnut Tacos

The BEST Cauliflower Mushroom Walnut Tacos is made with cauliflower, mushrooms, walnuts, and spices. It’s so easy to make and ready in only 20 minutes. The perfect vegan ‘meat’ substitute.

The BEST Cauliflower Mushroom Walnut Tacos - www.uniquegiftstips.com
The BEST Cauliflower Mushroom Walnut Tacos

Whether you're preparing a healthy meal, cooking for friends or family, or trying to find plant-based recipes in general, today's mushroom, cauliflower, and walnut taco recipe might be a total winner! This paleo and vegan friendly taco filling is hearty, filling, and utterly delicious. It's often used in a variety of ways from naked burrito bowls and salads to tacos and quesadillas. Whole30, gluten free, low carb. I hope you will, let me know in the comments if you made one and don't forget the recipe to help other readers find it.

You may have made regular taco meat before, but have you ever thought about making it with vegetable ingredients? There are tons of vegan taco meat recipes out there but many of them use soy or other legumes, which for some people are difficult to digest. I wanted to make a paleo-friendly vegetarian 'meat' alternative to a taco without beans, tofu or lentils.

In this way, I can prepare this dish for us and any vegetarian friends who may come for dinner.

How to Make Vegan Taco ‘Meat’

I remember seeing the recipe on Pinch of Yum for walnut taco 'meat' and I loved that concept. I'd like to feature a few more ingredients to make it super super with lots of umami flavor, that you get from meat tacos. Also using walnuts and cauliflower (which add an amazing texture to the filling), I add nutritious mushrooms (vitamin D, anyone?) And sun-dried tomatoes, which add a delicious, saturated sweet and salty flavor.

You will need kitchen utensils or a special knife to turn these main ingredients into something like ground beef. The key is to have a rough texture, not too smooth or smooth because we want a little crunch in there. I would like to recommend batch processing using the heart rate function, erasing everything while you are at it. You will also chop everything finely with a knife.

Be careful with some very powerful food processors. If you have one of those hand-drawn manual food processors (I use it to make cauli rice), I think it might work well here.

Now that everything is processed, we want to flavor our vegetarian tacos with lots of Mexican-inspired spices: cumin, coriander, paprika, oregano, garlic, etc. I also add touch material. At this point, you'll have a fairly moist mixture so now we have to bake it in the oven on a flat baking sheet to A) dry it and B) brown it to make it look and taste similar to taco meat.

That's it, here is the complete recipe along with the ingredients and nutritional descriptions. Confirm to see some ideas for how to finish the taco filling below this recipe.

Cauliflower Mushroom Walnut Tacos

The BEST Cauliflower Mushroom Walnut Tacos is made with cauliflower, mushrooms, walnuts, and spices. It’s so easy to make and ready in only 20 minutes. The perfect vegan ‘meat’ substitute.

The BEST Cauliflower Mushroom Walnut Tacos is made with cauliflower, mushrooms, walnuts, and spices. It’s so easy to make and ready in only 20 minutes. The perfect vegan ‘meat’ substitute.

Total Time: 25 Minutes
Servings: 10 Tacos
Cuisine: Mexican
Category: Vegan

Ingredients :

  • 1 12-ounce bag of riced cauliflower or one small head of cauliflower
  • 4–5 chopped mushrooms
  • 1/4 cup walnuts (optional)
  • 3 Tbs low-sodium soy sauce or tamari
  • 1 chipotle pepper in adobo sauce, diced or minced
  • 1 Tbsp. adobo sauce from chipotle pepper can
  • 2 Tbsp. chili powder
  • 1 Tbsp paprika
  • 2 tsp cumin powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp liquid smoke
  • 1/8 tsp cayenne pepper for a little heat (optional)

Instructions :

  • Preheat large nonstick skillet on medium high heat
  • Put all ingredients in a food processor and pulse until you get a “ground beef consistency and everything is well combined.
  • Pour mixture into skillet and cook for 5-10 minutes, stirring occasionally. Reduce heat to low-medium and cook for another 10-12 minutes, stirring occasionally.
  • Taste and season as you go in order to fit your taste.
  • Remove from heat and build tacos with corn or flour tortillas and favorite toppings.

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Nutrition Information: Serving: 1/3 cup | Calories: 37kcal | Fat: 2.2g | Carbohydrates: 3.5g | Protein: 2.1g | Sugar: 1.1g | Sodium: 127.7mg | Cholesterol: 0mg | Fiber: 1.3g

Label: vegan taco meat, vegan taco meat cauliflower, vegan taco meat walnuts, vegan tacos, vegetarian taco filling

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