Walnut Taco Meat

Walnut Taco Meat roasting on a cookie sheet

5 from 1 review

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.


  • 1/2 medium-large head cauliflower, chopped (about 3 cups)
  • 2 cups walnuts
  • 1 1/2 tablespoons chipotle pepper adodo sauce (see notes)
  • 3 cloves garlic, minced
  • 1 tablespoon ancho chili powder
  • 2 teaspoons cumin
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon oregano


  1. Prep equipment: Preheat oven to 375ºF and grease large baking sheet or line with parchment paper; set aside.
  2. Make taco meat: Place chopped cauliflower, walnuts, chipotle adobo sauce, garlic, spices, salt and pepper in bowl of food processor; pulse until cauliflower and walnuts have broken down into small pieces.
  3. Bake: 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.
  4. Serve: Enjoy as tacos, taco salad bowls and more.


CHIPOTLE PEPPERS – 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.

STORAGE – Store leftovers in covered container in fridge, use within 3-4 days.

FREEZE – Cool completely, then place it in a single layer on a baking sheet and freezer for 1 hour. Transfer the crumbles to an airtight container and freeze for up to 3 months. Thaw overnight in the fridge.

REHEAT – Rewarm in a large skillet over medium heat until warm, adding a splash of water or a little oil if it looks a little too dry.

Recipe adapted from my Cauliflower Walnut Bolognese and Pinch of Yum.

Keywords: walnut taco meat, vegan walnut meat, vegan walnut taco meat