This cauliflower walnut taco meat is our go-to meat substitute for all our vegan Mexican dishes when we’re tired of beans and lentils! It’s easy to make, low carb, and full of healthy fat and antioxidants.
Apparently, it’s vegan Mexican week on the blog! I’m not complaining, though, and hopefully you aren’t, either! May I present to you this vegan cauliflower walnut taco meat that is gluten-free and keto-friendly?! I’m not a dieter, but I do think it’s kind of cool when a recipe just happens to fit into a diet category!
I came up with the idea for this vegan taco meat when I was tired of making bean and lentil-based taco fillings. You know how much of a legume freak I am, but even lentil lovers need a change sometimes. Cauliflower and walnuts came to the rescue, along with lots of garlic and Mexican spices: chili powder, cumin, oregano, and smoked paprika.
recipe features
- Keto-friendly: This taco meat is made with two keto diet mainstays: riced cauliflower and walnuts!
- Versatile: Use it in tacos, burritos, fajitas, quesadillas, or burrito bowls!
- Easy: Less than 10 ingredients and 15 minutes of prep are required!
- Great source of omega 3 fat: Walnuts are a fantastic plant-based source of brain-boosting omega 3 fatty acids. We can’t manufacture these fats on our own, so it is essential that we consume them as part of our diets. Vegans need to pay particular attention to this essential fat by incorporating plenty of walnuts, chia seeds, flax seeds, hemp seeds, and flaxseed and algae oil into their diets.
ingredients you need:
- Cauliflower
- Walnuts
- Garlic
- Spices: Chili powder, cumin, oregano, smoked paprika, salt, and pepper.
- Olive oil
- Tomato paste
step by step instructions
- Pulse all of the ingredients together in a food processor until the mixture resembles grains of rice, pausing to scrape down the sides as needed.
- Meanwhile, warm the oil in a skillet and add the cauliflower mixture. Cook, stirring occasionally, for 10 minutes, or until the cauliflower is tender.
- Serve!
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recipe notes
- This cauliflower walnut taco meat is definitely heavier on the cauliflower and lighter on the nuts. If you want a higher fat recipe, you can play around with the ratios, adding less cauliflower and more walnuts.
- For a nut-free recipe, replace the walnuts with sunflower seeds or cooked lentils.
- For a cauliflower-free recipe, replace the cauliflower with 3 cups of cooked lentils. (Of course, it will no longer be keto-friendly.)
more healthy mexican recipes
- Chipotle Pinto Bean and Roasted Vegetable Enchiladas
- Black Bean and Quinoa Stuffed Sweet Potatoes
- BBQ Tempeh Tacos with Mango Salsa
I hope that you love this cauliflower walnut taco meat! (It’s a foray into tomorrow’s recipe, Big Vegan Burritos, which you’ll want to stay tuned for!) If you make this, be sure to let me know how you liked it with a comment and review below. And if you share a photo to Instagram, tag @upbeet.kitchen and #upbeetkitchen. I love re-gramming your creations in my stories.
Enjoy!
PrintCauliflower Walnut Taco Meat
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This cauliflower walnut taco meat is our go-to meat substitute for all our vegan Mexican dishes when we’re tired of beans and lentils! It’s easy to make, low carb, and full of healthy fat and antioxidants.
Ingredients
- 1 medium head of cauliflower, chopped into florets
- 1 cup raw walnut halves
- 3 medium garlic cloves, minced
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp fine sea salt
- Freshly ground black pepper, to taste
- 3 tbsp tomato paste
- 1 tbsp extra virgin olive oil
Instructions
- Place the cauliflower, walnut halves, garlic, chili powder, cumin, oregano, smoked paprika, salt, pepper, and tomato paste in a food processor. Pulse until the mixture has a texture resembling that of rice or quinoa, pausing and scraping down the sides of the bowl as needed.
- Warm the oil in a large skillet over medium heat. Add the cauliflower walnut meat and cook, stirring occasionally, until the cauliflower is tender and the walnuts are lightly browned.
- Serve immediately. Leftovers can be stored in an airtight container in the fridge for a few days; reheat in a low oven as needed.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Supper, Lunch
- Cuisine: Mexican
Jason says
Great meat alternative. Very tasty.
Allison says
Thank you- glad you enjoyed it!