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.
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