AuthorLeah St John, CHN
RatingDifficultyBeginner

This veggie taco meat is easy to prepare and makes a delicious addition to a variety of meals. You could add it to tacos, burritos, lasagna, a gluten-free pizza, nachos, or even an energy bowl.

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Yields1 Serving
Prep Time5 minsCook Time15 minsTotal Time20 mins

 3 cups packed cauliflower riceabout 1/2 medium cauliflower
 1 cup walnuts
 6 medium/large crimini (chestnut) mushroomswashed & roughly chopped
 ½ medium red onionroughly chopped
 4 garlic clovescrushed
 3 tbsp organic gluten-free tamari
 1 tbsp balsamic vinegar
 2 tsp vegan Worcestershire sauce
 2 tsp onion powder
 1 ½ tsp cumin
 1 ½ tsp smoked paprika
 1 tsp garlic powder
 1 tsp dried thyme
 1 tsp dried parsley
 ½ tsp Mexican chili powder

1

Process cauliflower in a food processor until its a rice-like texture. Add it to a 9" iron skillet.

2

Add the walnuts, onion, and mushrooms to the food processor, and pulse until it reaches a similar texture to the cauliflower. Add the mix to the skillet, along with the remaining ingredients.

3

Sautee on medium heat for 15 minutes, stirring gently every few minutes. Use immediately, or store in an airtight container in the fridge for up to 4 days.

Notes
4

This recipe makes about 4 lightly packed cups of veggie taco meat.

Category

Ingredients

 3 cups packed cauliflower riceabout 1/2 medium cauliflower
 1 cup walnuts
 6 medium/large crimini (chestnut) mushroomswashed & roughly chopped
 ½ medium red onionroughly chopped
 4 garlic clovescrushed
 3 tbsp organic gluten-free tamari
 1 tbsp balsamic vinegar
 2 tsp vegan Worcestershire sauce
 2 tsp onion powder
 1 ½ tsp cumin
 1 ½ tsp smoked paprika
 1 tsp garlic powder
 1 tsp dried thyme
 1 tsp dried parsley
 ½ tsp Mexican chili powder

Directions

1

Process cauliflower in a food processor until its a rice-like texture. Add it to a 9" iron skillet.

2

Add the walnuts, onion, and mushrooms to the food processor, and pulse until it reaches a similar texture to the cauliflower. Add the mix to the skillet, along with the remaining ingredients.

3

Sautee on medium heat for 15 minutes, stirring gently every few minutes. Use immediately, or store in an airtight container in the fridge for up to 4 days.

Notes
4

This recipe makes about 4 lightly packed cups of veggie taco meat.

Veggie Taco Meat
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