Dinner

Vegan Taco Meat with Cauliflower and Walnuts Recipe

Bylina moretti November 8, 2025November 8, 2025

Introduction

This vegan taco meat made with cauliflower and walnuts is a flavorful, plant-based alternative to traditional ground beef. Packed with smoky spices and a satisfying texture, it’s perfect for tacos, burritos, or salads. Ready in just 25 minutes, it’s a quick and delicious option for weeknight dinners.

The image shows two soft shell tacos on a white plate with scalloped edges, placed on crumpled parchment paper. Each taco has a yellow soft shell filled with a layer of cooked ground meat that is reddish-brown and crumbly. On top of the meat, there is a small amount of white sauce drizzled unevenly and a dollop of red salsa. A bit of green herb garnish is also visible adding a fresh touch. Some scattered bits of the cooked meat lie on the plate around the tacos. The plate rests on a white marbled surface, and part of a woman's hand is lightly touching one of the tacos from the left side of the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 12-ounce bag of riced cauliflower or one small head of cauliflower
4-5 chopped mushrooms
1/4 cup walnuts (optional)
3 tablespoons low-sodium soy sauce or tamari
2 teaspoons chipotle chili powder
2 tablespoons chili powder
1 tablespoon paprika
2 teaspoons cumin powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon tomato paste
1 tablespoon adobo sauce (optional)
1 teaspoon liquid smoke
1/8 teaspoon cayenne pepper (optional, for a little heat)

Instructions

Step 1: Preheat a large skillet over medium heat.
Step 2: Combine the riced cauliflower, chopped mushrooms, walnuts (if using), soy sauce, chipotle chili powder, chili powder, paprika, cumin, onion powder, garlic powder, liquid smoke, and cayenne pepper in a food processor. Process until the mixture reaches a ground beef-like consistency.
Step 3: Transfer the mixture to the skillet. Add the tomato paste and adobo sauce, then stir to combine. Cook for 10 minutes, stirring occasionally.
Step 4: Reduce the heat to low and continue cooking for another 10–12 minutes, stirring occasionally. If the mixture looks too dry or sticks to the pan, add a splash of water and stir.
Step 5: Taste and adjust seasonings as needed. Remove from heat and serve in tacos or your favorite dishes.

Tips & Variations

For a nuttier texture, toast the walnuts lightly before adding them.
Swap mushrooms with finely chopped eggplant for a milder flavor.
Add fresh lime juice or chopped cilantro at the end for brightness.
Use gluten-free tamari to keep this recipe gluten-free.

Storage

Store leftover vegan taco meat in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat, adding a splash of water if needed to keep it moist. It can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Five yellow corn tacos lie on a white plate lined with light beige parchment paper. Each taco is filled with a base layer of dark brown cooked ground meat, topped with finely shredded pale green lettuce. On top of the lettuce, some tacos have a dollop of white sour cream, while others have bright green guacamole. Each taco is finished with a spoonful of red salsa and sprinkled with fresh green cilantro. Some extra shredded lettuce and cilantro are scattered around the tacos on the plate. The plate is on a white marbled surface with a piece of light brown burlap cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe oil-free?

Yes, this recipe does not require added oil since the moisture comes from the vegetables and soy sauce. Just use a good non-stick skillet or a bit of water to prevent sticking.