Cauliflower Taco Meat (Vegan)

Cauliflower taco meat in soft corn tortillas with salsa and lettuce.

Print Recipe

This cauliflower taco meat is vegan and nut-free. It’s easy to make and a perfect healthy alternative to taco meat.

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: Vegan

Servings:

Calories: 36kcal

Author: Bree Sheree

Ingredients

330 grams of cauliflower (about 3 cups chopped)
1.5 cups chopped cremini mushrooms
½ cup chopped carrot
¼ cup chopped yellow onion
2 tablespoons tomato paste
1 tablespoon tamari (gluten-free, low sodium)
1 teaspoon cumin
¼ teaspoon garlic powder
2 tablespoons chili powder
2 teaspoons paprika

Instructions

Set oven to 400 degrees Fahrenheit.
Chop your cauliflower into small florets. You should get about 3 cups of chopped florets with 330 grams of cauliflower.
Place the cauliflower florets in a food processor and process until they are broken into small pieces, like pieces of taco meat. Then put your ground cauliflower in a medium sized mixing bowl.
Chop and measure out your mushroom, carrot, and onion. Add them all to the food processor and process until broken up like you did with the cauliflower. Then add to the mixing bowl.
In your mixing bowl, add the remaining ingredients and mix everything thoroughly.
On a baking sheet lined with parchment paper (or another non-stick material), pour out the contents of the mixing bowl. Spread it out evenly.
Bake in the oven for about 30 minutes, stopping to mix it all around halfway through.

Notes

This recipe will make enough cauliflower taco meat for approximately 6-8 small tacos, depending on how much you use for each taco.

Make sure you don't process the cauliflower too much, or else it will form a mushy paste. That's why you need to process the other vegetables without the cauliflower.

Nutrition