• Skip to primary navigation
  • Skip to main content
Rainie Robinson logo
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
  • Caregiver Recipes
  • Services
  • About
  • Buy E-Cookbook 2022
menu icon
go to homepage
  • About
  • Recipes
  • Wellness
  • Services
  • E-Cookbook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Wellness
    • Services
    • E-Cookbook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Blog » Recipes

    Meatless Taco Meat: A New Vegan Favorite

    Published: This post may contain affiliate links · Which means I make a small commission at no extra cost to you· Leave a Comment

    Say goodbye to boring desk lunches and look forward to your midday break again! This meatless taco meat did occasionally make it's way into my kitchen pre-pandemic, but with meat prices changing daily, this recipe has made it's way into the staple category. Make this on Sunday and put it in containers for the week. Reheat when you're ready to eat.

    Add lettuce, avocado, corn, beans, or any other Mexican style topping and turn your meal time into a fiesta with this perfect on the go lunch.

    Print Recipe

    Meatless Taco Meat

    Prep Time10 mins
    Cook Time40 mins
    Total Time50 mins
    Course: Dinner, Lunch
    Cuisine: American, Mexican
    Keyword: Vegan
    Servings: 4 Servings

    Equipment

    • Baking Sheet
    • Nonstick Baking Sheet (or parchment paper)
    • Large bowl
    • Measuring Cup and Spoons

    Ingredients

    • 2 packages riced cauliflower frozen or fresh, 12 ounces each (24 oz total) *Or use 1 head chopped Cauliflower
    • 1 cup walnuts chopped
    • ½ cup water
    • 1 can tomato paste 6 oz
    • 1 tablespoon Cumin
    • 1 tablespoon Paprika
    • ½ tablespoon Chili Powder
    • ¼ teaspoon salt
    • 1 tablespoon jalapenos diced (optional)
    • 1 tablespoon cilantro optional

    Instructions

    • Preheat the oven to 475 degrees
    • Evenly spread cauliflower out on the prepared baking sheet. Be sure to use parchment paper or a reusable nonstick option to prevent sticking.
    • Roast Cauliflower for 30 minutes or until the top is browned.
    • Reduce heat to 450 degrees and add the walnuts. Spread them out evenly with the cauliflower and put the baking sheet back in the oven for 10 minutes.
    • While the cauliflower and walnuts are roasting, start on the seasoning.
    • In a medium sized bowl, mix ½ cup water, 1 (6 oz) can tomato paste, 1 Tbs Cumin, 1 Tbs Paprika, ½ tablespoon Chili Powder, ¼ teaspoon salt, diced jalapeno, and cilantro together well.
    • Remove the cauliflower and walnut mixture from the oven and allow it to cool for about 5 minutes.
    • Add the cauliflower and walnut mixture into the seasoning mixture and stir until it's well combined.
    • Enjoy your new taco meat on salad, a taco, or any way you like! Store in an airtight container in the refrigerator for up to 1 week.
    « Twice Baked Potatoes: A Classic, Simple, and Back to Basics Recipe
    How to Make a Sourdough Starter »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Affiliate and Disclosure
    • Content Disclaimer
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme