Are you ready for your new favorite plant based way to enjoy tacos?! Enter: Cauliflower Walnut Taco Meat! Loaded with taco spices, chipotle adobo sauce and baked for crispiness. You will love this!
WALNUT TACO MEAT.
It’s kind of pretty awesome. And some of you might need some convincing but I promise, plant based taco “meat” is delicious and you must give it a try.
Ever since I made this recipe, where the cauliflower and walnuts served as the meat replacement in the bolognese sauce, I’ve been meaning to make a Mexican-inspired dish.
It’s taken me way too long to do so but we’re here now and that’s what counts.
How to Make Walnut Taco “Meat”
I’ve been enjoying more and more plant based dishes lately – not only creating them for you but adding them into our regular rotation as well.
It’s been fun getting creative with ways to incorporate more plants into our weekly menu. And using walnut taco meat is just the start of something amazing.
Think vegan taco salad bowls, vegan tacos, with tortilla chips for nachos heck – even vegetarian walnut quesadillas!
But let’s get back to basics here with what you need to make walnut taco meat.
Just 6 Simple Ingredients
- walnuts – the walnuts provide a great source of healthy omegas-3 fats.
- cauliflower – using about half a head of medium-large cauliflower. Wondering what to do with the other half? Make this sweet and sour cauliflower for another night.
- garlic – freshly minced garlic is the way to go here. But if you’re in a pinch, garlic powder works too.
- adobo sauce / chipotle peppers – I used this sauce but you can also use 1-2 chipotle peppers in adobo sauce (typically canned, like these).
- spices – use a mix of chili powder (I used ancho), cumin, paprika, and a touch of oregano.
- salt – for flavor! I used a full teaspoon but you may want more or less. You can also taste-test after baking and add more.
Walnut Taco Meat in 30 Minutes
everything in the food processor
Place chopped cauliflower, walnuts, chipotle adobo sauce, spices, salt and pepper in bowl of food processor.
Process into small bits
Pulse until cauliflower and walnuts have broken down into small pieces.
Bake for 30 minutes
Transfer to baking sheet and bake for 25-30 minutes, giving the mixture a stir halfway through baking time.
And just like that you’ve got yourself delicious cauliflower walnut taco meat!
Who would have thought cauliflower and walnuts could create such magic?
Ways to Enjoy Walnut Taco Meat
- Go for a Meatless Monday vegan taco salad recipe
- Make a vegan taco power bowl with quinoa, black beans, corn, avocado and tomatoes (shown here)
- Change things up with cauliflower walnut tacos
- Cauliflower walnut nachos
- Vegetarian quesadillas
Really the possibilities are endless! Anywhere you’d use traditional taco meat, is fair game for this awesome plant based version!
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
How to Make…
How to Make Walnut Taco Meat
This Cauliflower Walnut Taco Meat is ready in 30 minutes and the perfect plant based meat alternative for any loved Mexican dish. For taco salads, power bowls, traditional tacos and more. A vegan, gluten free and paleo friendly recipe.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Diet: Vegan
- Yield: 6 1x
- Scale:
Ingredients
- 1/2 medium-large head cauliflower, chopped (about 3 cups)
- 2 cups walnuts
- 1 ½ TBSP chipotle pepper adodo sauce (see notes)
- 3 cloves garlic, minced
- 1 TBSP ancho chili powder
- 2 tsp Cumin
- 1 tsp Salt
- 1/2 tsp black pepper
- 1/4 tsp oregano
Instructions
- Preheat oven to 375ºF and grease large baking sheet or line with parchment paper; set aside.
- Place chopped cauliflower, walnuts, chipotle adobo sauce, spices, salt and pepper in bowl of food processor; pulse until cauliflower and walnuts have broken down into small pieces. Transfer to baking sheet and bake for 25-30 minutes, giving the mixture a stir halfway through baking time. Remove from oven once finished and let cool on sheet.
- Enjoy as tacos, taco salad bowls and more. Store leftovers in covered container in fridge; best used in 3-4 days.
Recipes Notes:
You can use 2 chipotle peppers in adobo sauce (like the canned peppers here) OR I used this brand and used 1 1/2 tablespoons sauce.
recipe adapted from my Cauliflower Walnut Bolognese and Pinch of Yum
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Leslie says
Would this freeze well after cooking? ( I’m thinking why not double the batch!).
Ashley says
I haven’t tested that yet, but I don’t see why not! Probably best to reheat in skillet.
Chelsey says
Loved this- as did my parents! Excellent texture. I accidentally made it quite spicy, but the flavor was on point.
★★★★★
Dana says
Looks delicious.. any thoughts on having this raw for a raw diet?