vegan taco meat

Vegan Walnut Taco Meat Quesadillas are a quick plant-based dinner or lunch perfect for all fans of Tex Mex Cuisine!

Quesadilla's with Walnut Taco Meat

walnuts

chickpeas

tomato

1.5 tsp smoked paprika

tsp cumin

garlic powder

onion powder

oregano

chili

tsp salt

tbsp jalapeno

red bell pepper (thinly sliced)

jalapenos

recipe nacho cheese sauce

mozzarella cheese sauce

Add the walnuts to a food processor, and process until the mixture resembles bread crumbs.

Add in the rest of the ingredients and process until the mixture is homogeneously combined and there are no whole chickpeas remaining, but it still has texture.

Transfer the mixture to a bowl, and taste and adjust flavor. If the mixture is too dry add in a tsp or so of oil, or lime juice, and mix in.

Set the mixture aside, and prepare your nacho cheese sauce, or mozzarella cheese sauce, and set aside

Set up your quesadilla by adding a good layer of the walnut chickpea taco meat, some red bell pepper, pickled jalapeno, and a good drizzle of the cheese sauce.

Place another tortilla on top, and grill it on both sides on a regular skillet, or a grill pan.

Once they're golden brown, slice the quesadillas and serve immediately.

You can serve with some salsa on the side, or some more cheese sauce.

To make the walnut chickpea taco meat:

The BEST Vegan Taco Meat is made with cauliflower, mushrooms, walnuts, and spices. It's so easy to make and ready in only 20 minutes. The perfect vegan 'meat' substitute.

Vegan Taco Meat

cauliflower cauliflower

mushrooms

walnuts (optional)

Tbs low-sodium soy sauce

chipotle chili powder

Tbsp. chili powder

Tbsp paprika

cumin powder

tsp liquid smoke

cayenne pepper

Preheat large nonstick skillet on medium high heat

Put all ingredients in a food processor and pulse until you get a &#8220;ground beef&#8221; consistency and everything is well combined.

Pour mixture into skillet and cook for 5-10 minutes, stirring occasionally. Reduce heat to low-medium and cook for another 10-12 minutes, stirring occasionally.

Taste and season as you go in order to fit your taste.

Remove from heat and build tacos with corn or flour tortillas and favorite toppings.

Soooo good!  And I didn’t even have the chipotles,and had to chop all by hand - but was it worth it!!!   Had  half in  the tacos last night  and planned to cook the other half with Italian spices in spaghetti sauce tonight, but the tacos were so good  I want them again.  Spaghetti  next time - maybe.  Thanks so much.  A keeper.

Pat, that’s awesome! So glad you enjoyed and thank you for reaching out. Peace.

Delicious. My 18 mo old asked for thirds and fourths! Plant-based meals has been a tough transition for the little ones, but this recipes was well liked by the whole family. Left out the adobo sauce and pepper for the kids and it was still really good. I really like how your 1x portions are enough to feed the whole family and no one feels hungry afterwards.

This is a simple, delicious recipe! I am looking to find a few go-to recipes to prepare for the week, and this is definitely a winner.  Thanks for sharing!

Mine didnt show the garlic or liquid smoke.  Unless I'm blind lol. Was great without it. I just checked it again. Weird how it didnt state that. Great either way!

I just finished eating this with some black beans, roasted corn, some corn tortillas and your tofu sour cream.  Amazing!

This was so good. We eat some form of tacos a lot. Usually lentils. I wanted to try something different a couple weeks ago so I tried these. I was a little lear because I don’t like cauliflower for things like pizza crust but, yum! This was simple and really good!

It's my pleasure and I'm so glad you liked them. Thanks for rating them and letting me know. I always love hearing from my readers. It makes my heart jump:) Blessings.

It baffles me how theses recipes are thought up. To replace meat in a taco that works and is so tasty.we love  it as a family. My only trouble is making enough. My husband eats 8 tacos on his own.. I absolutely recommend this recipe.. Thankyou for all your recipes, I’ve made just about made all of them.

made this and everybody loved it.will make it again

Love love love ! And so quick and easy. Double the batch and you have dinner for two nights! Unless the husband comes home from Jiu Jitsu starving. Thanks for the awesome site!

Made these last night for our family of six. My kid who never has seconds had thirds☺️ I tripled it so we’d have leftovers. I didn’t triple the soy sauce though. I thought that would end up too salty. I think I’ll precook the cauliflower a little next time. It still had more bite to it than I’d have liked but otherwise excellent recipe. 
    My sixteen year old said better than any meat taco she’s ever had!

Second recipe I have tried from your website. You are two for two! Hubby said I “knocked it out of the park!” So, Shane, you knocked it out of the park.  Made them into lettuce wraps. Yum!

We loved these cauliflower tacos!! Quick, delicious and easy, ready in no time. Your cashew sour cream recipe was a great compliment with them. I used the leftover "taco meat" for nachos the next day, super yummy 😋

This was an amazing recipe! I made your chipotle aioli along with your sour cream recipe and used both on the tacos. I also added homemade guacamole. My husband always gives recipes a score out of ten and this was a 10! I might add only 1 chipotle pepper next time.
Thanks for all 3 recipes!!!

OK, I didn't add the Mexican spices (chili powder, Chipotle chili powder, cumin) because I wanted a substitute for ground turkey in my husband's favorite Turkey Stroganoff. This was delicious! Honestly, I think it's better than the original turkey recipe! I made a big batch and froze half of it. I'll use that for tacos after I add the missing spices.

My whole family loved this taco filling! I refused to tell them what it was until after they cleaned their plates. My two picky boys (7 and 10) couldn’t believe they ate mushrooms! This will definitely be going into our meal rotation.

Are the chili powder and Chipotle powder measurements correct in this recipe? I have a high tolerance for heat, but this was way too much and overpowering to all the other flavors.

Shane!! EEEEK!!! *giggles* Bless your heart for creating some of the best recipes! This one is so amazing! I like to cheat occasionally and buy soy chorizo to place in my spaghetti sauce or on my pizza. Well, guess what?!  THANKS BUNCHES to you, I'll no longer have to cheat! No more processed soy chorizo for me!! This is now my new go to! I added a chopped onion and choped 5 cloves of garlic! I'm just speechless! Who knew?! Cauliflower + walnuts  + mushrooms = scrumptious wholesome goodness!!  Thank you!!

This taco meat is sooo good! It's super sneaky too, definitely picky husband apprived. He hates cauliflower anything,  but he ate 3 tacos!! I love knowing what's in my vegan meat and it's soooo easy! Using the leftover in taco salad tonight, thanks!!

This recipe is absolutely awesome. Not only is it great in all Mexican recipes, but also by just changing up the herbs and spices, it works perfectly in vegan bolognese sauce, lasagna, moussaka, and anywhere else that ground meat is needed. I'm in a mixed marriage (vegan and omnivore), and my husband loves this recipe.

This is so good, quick, easy and delicious. You literally can’t taste the cauliflower.  Your recipes always hit the spot or give me a base to start from. I love your site and have been using it regularly for over a year now. It’s about time I posted! Thanks Shane, keep them coming!

This was awesome good.  Your recipes/blog has been blessing to us!  We were getting so tired of salads.  I have been hand writing down your recipes, cause we dont have computer, just my cell phone.   Thank u from r heart for the recipes!  You are so talented. God bless you!😇

Great recipe!  Quick, easy and delicious.

You can leave them out. You could try sunflower seeds.

Oh, my, is this ever delicious! I made the tacos for us tonight along  with spiced no-fat refried beans, chunky guacamole,  lettuce,  tomatoes,  salsa. Sooo good! My husband is not on board [yet] with plant-based, so i had to cook taco meat for him. He tried the WFPB taco mix, though,  and was surprised  at how good it tasted.

https://content.jwplatform.com/videos/ufeY9drf.mp4

A collection of reader-favorite recipes from Shane & Simple.

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Taco Tuesday just got taken to a whole other level!! These mushroom potato tacos are loaded with flavor, healthy, and easily come together in under 30 minutes. 

Mushroom &amp; Potato Tacos

russet potatoes, cubed

avocado oil

oz baby bella mushrooms, sliced

oz shiitake mushrooms, sliced

white onion

soy sauce

cumin

coriander

salt

pepper

chili powder

paprika

vegan butter

juice from 1 lime

tortillas

cilantro

sour cream

cheddar shreds

avocado

lettuce

salsa

Start by slicing your mushrooms, cubing the potatoes, and chopping your onion or shallot.

Add the potatoes to a large pot of cold, salted water. The water should be covering the potatoes by ~2 inches. Bring to a boil and cook for 15 minutes, or until you can easily stick a fork through the potatoes. Drain.

While the potatoes are boiling, heat a pan over medium-high heat. Add oil, shallot, mushrooms, soy sauce, and spices. Mix to combine then try to make it so the mushrooms are laying flat against the pan and not standing up. Leave the mushrooms untouched for ~5-7 minutes, then flip them over and cook until golden and their juices have evaporated (another ~5 minutes).

Push the mushrooms to one side of the pan and add the cooked potatoes, butter, lime juice, and cilantro. Roughly break up the potatoes with a wooden spoon or rubber spatula so potatoes are coated. 

Assemble your tacos. Divide the potatoes and mushrooms between 4-6 tortillas and add your favorite toppings and enjoy! 

Made these last night and they were so freaking delicious can't wait to have them again

I would never think to make this combination into a taco but it was SO GOOD and also super filling!  Adding this recipe as a go to for taco Tuesdays!

A shocking idea for tacos but they're seriously the best vegan tacos I've ever had.

Meaty Tofu Tacos are easy to make using crispy baked tofu, flavorful Mexican seasonings, and lots of toppings. No marinating or pressing the tofu required!

Tofu Tacos

olive oil

soy sauce ((tamari for gluten free))

tomato paste

maple syrup

smoked paprika

corn tortillas

Sour Cream

avocado, diced tomatoes, non-dairy cheese shreds, shredded lettuce, cilantro

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone mat.

In a large bowl, mix together the olive oil, soy sauce, tomato paste, maple syrup, onion powder, garlic powder, smoked paprika and chili powder. Now crumble the tofu into the bowl with your hands, and mix together using a large spoon until well combined with the paste.

Spread the tofu mixture evenly in the parchment lined pan. Place in the oven and bake for 15 minutes, then give it a little stir and bake for 15-20 more minutes, until the tofu is golden, crispy in places and chewy.

Remove from the oven and serve immediately in corn/flour tortillas with desired toppings.

The secret to vegan taco meat that pleases everyone? This walnut taco meat is beyond delicious in tacos, salads, &amp; more.

Vegan Walnut Taco Meat (Fast &amp; Easy!)

whole walnuts*

baby bella (cremini) mushrooms

ketchup

each smoked paprika**, onion powder, and garlic powder

olive oil, divided

Roughly chop the mushrooms. Place them in a large food processor, then add the walnuts and tamari, ketchup, cumin, spices, and salt. Pulse gently multiple times until everything is evenly chopped, being careful not to over process (or it will be too mushy). If you don&#8217;t have a food processor, use a chef&#8217;s knife to roughly chop everything and place in a bowl with the spices. 

Heat 1 tablespoon of the olive oil in a non-stick skillet over medium low heat. Cook for 7 to 10 minutes, stirring until it releases all of its liquid then becomes dry and browned. Stir in the remaining 1 tablespoon olive oil. Taste and add more salt to taste if desired. Store refrigerated for 1 week or freeze on a sheet pan, then place in a sealed container and freeze up to 3 months. 

Thank goodness my husband mistakenly bought two pounds of fresh mushrooms instead of a two cans of mushrooms or I may not have discovered this recipe. We love it! Definitely the best taco “meat” EVER! 🌮

Delicious! Followed recipe exactly. Non- vegan approved 🌮🌮

Very easy and very good. We have Taco Tuesday every week at our house and we are both vegan, so this is a good way to mix it up. Thanks for sharing.

Cauliflower Taco Meat. Easy 1 Pan Cauliflower Walnut Crumble. No Skillet needed Use in tacos, wraps, burrito, nachos, salads! Vegan Glutenfree Soyfree Recipe. Can be nut-free.

Cauliflower Taco Meat - Cauliflower Walnut Taco Filling

onion

jalapeno (optional)

cauliflower

lime

juice of 1 lime

black pepper and cayenne

garlic powder (onion powder)

tsp ancho chili powder

cinnamon

Line a large baking dish with parchment. Preheat the oven to 375 deg F (190 C ).

Process the walnuts, onion and jalapeno until coarse mixture in a food processor.

Add cauliflower florets and tomato and pulse a few times to break some of the large cauliflower pieces.

Add the spices, salt, zest, 1 tsp oil and process until the cauliflower is evenly shredded.&nbsp; If using store bought chili blend,&nbsp; add 1/4 tsp or more chipotle chili flakes/powder and dashes of ground cinnamon, clove and black pepper for additional flavor.

Transfer the cauliflower walnut mixture to the parchment lined baking dish. Spread evenly.

Bake at 375 degrees F for 35 to 45 minutes. Move the mixture around twice in between. The onion should start caramelizing and the mixture should be crumbly but not overly dry. (taste the mixture carefully when moving it around the second time and add salt, spices if needed **). Bake until desired consistency.

Cilantro Avocado Cream: Blend all the ingredients with 1/3 cup or more water until smooth. Add more lime juice or salt to taste.

Assemble the tacos in warm tortillas with warm taco meat, salsa, avocado dressing, cilantro, jalapeno/pickled jalapeno and serve. Or add the taco meat to burritos, Nachos, Enchiladas, Salads.

https://www.youtube.com/watch?v=Q4qmgJOZUBk

Cauliflower Taco Meat. Easy 1 Pan Cauliflower Walnut Filling. No Skillet needed 
FULL RECIPE: https://www.veganricha.com/2018/07/cauliflower-taco-meat.html
MY BOOKS: https://veganricha.com/mybooks

Tacos need a filling that is flavorful, has texture, is easy and versatile. This Cauliflower Walnut filling fits perfectly! All the flavor, all the texture! Change up the spices and herbs for variation in flavor. 

Pulse the walnuts and onion in a food processor, then pulse cauliflower, spices. Then spread the mixture and bake until preferred consistency. No stove top cooking needed. 1 Processor to 1 baking dish.

Change up the flavors to preference. I use my own chili powder blend. Change that up with different Mexican chilies for  flavor variation. Add some bbq sauce for bbq crumble and clumpier. Use Cajun blend or Jamaican jerk blend. This taco “meat” is bean and lentil free. Add some spiced beans or refried beans to the tacos if you like.
Use in tacos, wraps, burrito, nachos, salads! Vegan Glutenfree Soyfree Recipe. Can be nut-free.


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CAULIFLOWER TACO "MEAT" - 1 PAN | Vegan Richa Recipes

Hands down THE BEST vegan taco meat made of tempeh that is as close as possible to the real thing. You just need 3 essential ingredients and 20 minutes to make this tried-and-true vegan meat recipe!

Tempeh Vegan Taco "Meat"

taco seasoning (the whole batch)

water

Break tempeh with your fingers into little crumbles (see the video above for instructions) or simply grind it.

Heat olive oil a large skillet or frying pan over medium-high heat. Add chopped onion and sautée for one or two minutes, then add the tempeh crumbles. Let them slightly brown for about 5 minutes, stirring occasionally.

Add taco seasoning and water and let cook for 10 more minutes or until water is mostly adsorbed. Enjoy on tacos, tostadas, in burritos, enchiladas, fajitas or salads!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1559914739/dtfhyu1hal87cdxl9ctb.mp4

Hands down THE BEST vegan taco meat made of tempeh that is as close as possible to the real thing. This 20-minute recipe only uses 3 essential ingredients!

Amazingly satisfying vegan taco meat made with ground soy curls and walnuts. The meaty texture is perfect for filling tacos and burritos or topping salads and grain bowls. Gluten-free and easily made oil-free and/or nut-free.

The Best Vegan Taco Meat

salty vegetable broth

olive oil, optional (Omit for oil-free.)

onion, chopped

jalapeno,

garlic,

walnut

yeast,

black pepper

cayenne pepper, optional

tamari or soy sauce

Soak

Place soy curls in a large bowl, and cover with broth to rehydrate. Add a bit of water to the bowl if needed so that the soy curls are mostly submerged. Set aside to soak for 15 minutes, then drain in a colander.

Saute

Preheat a large saute pan over medium heat, and add the oil, if using. Stirring occasionally, cook the onion for about 5 minutes, or until translucent. Add the jalapeno to the pan, and cook for 2 to 3 minutes. Add the garlic to the pan, and cook for about 1 minute.

Cook

One handful at a time, pick up the drained soy curls and squeeze them over the sink to remove some of the moisture. Add the soy curls to the pan, and cook for 3 to 5 minutes or until they begin to brown and are hot. Add salsa to the pan and stir to combine. Remove from heat.

Process

Place walnuts in a food processor, and pulse into coarse crumbs. Next, add the spices to the food processor: nutritional yeast, chili powder, cumin, oregano, smoked paprika, onion powder, garlic powder, black pepper, and cayenne. Pulse to combine.

Season

Transfer the soy curl-onion mixture to the food processor and pulse a few times to chop the soy curls. Add the tamari, and process until uniformly ground.

Heat

Preheat the saute over medium heat again, and transfer the ground mixture to the pan. Cook, stirring occasionally, for about 5 minutes or until hot and fragrant. Add up to 1/4 cup water as needed for moisture and to prevent sticking. Taste and adjust seasonings, as desired.

This Vegan Taco Meat is made with extra firm tofu and walnuts and is so flavorful with great texture!

Vegan Taco Meat with Tofu and Walnuts

olive oil,

`1 package extra firm tofu (14-16 oz)

garlic

smoked paprika (optional)

Heat a large skillet over medium heat and add olive oil.  Use your fingers to crumble up the tofu into bite size pieces and place it in the pan.  Cook tofu until starting to brown, about 15 minutes.

Add walnuts to a food processor and blend until they have a crumb-like texture.  Add all spices to a small bowl and mix until combined.

Add the walnuts and spices to the tofu and stir.  In a small bowl, mix together the water and tomato paste.  Pour over the tofu mixture, stir and cook until all water has cooked out.  Add Vegan Taco Meat to your desired dish and enjoy!

Love these tacos! So good and easy to prepare. I used salsa instead of tomato paste and they tasted great. Thank you so much for sharing your talents with us.

Has anyone had success in freezing this? I am a live-in caregiver and have a very limited income. I have food prep days, I find I cannot expand very far from my basics if I cannot freeze things for no more than a month would be my preference to keep it as fresh as possible.
Ideas, tips, welcome.
GF, Vegan as much as possible, always clean, fresh and as local as possible, and I love to cook from scratch.

This taco meat is so good! Even my husband says it’s a keeper. I used it for burrito bowls tonight. I’m out of cumin so I used a splash of liquid smoke and soy sauce for the smoky umami flavor. We both went for seconds!

Easy, delicious, 10-minute vegan taco "meat" made with walnuts, sun-dried tomatoes, spices, and peppers! The perfect balance of spice and smokiness, and loaded with protein and healthy fats. Add to tacos, nachos, salads, and more!

Top 21 vegan taco meat recipes from across the web

The most viewed vegan taco meat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 21 vegan taco meat recipes from across the web

The most viewed vegan taco meat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quesadilla's with Walnut Taco Meat

Vegan Taco Meat

Mushroom &amp; Potato Tacos

Tofu Tacos

Vegan Walnut Taco Meat (Fast &amp; ...

Cauliflower Taco Meat - Cauliflower...

Tempeh Vegan Taco "Meat"

The Best Vegan Taco Meat

Vegan Taco Meat with Tofu and Walnu...

10-Minute Raw Vegan Taco "Meat"

Walnut Taco Meat

1-Pot Smoky Lentil Vegan Taco “Meat...

Sheet Pan Vegan Taco Meat

Easy TVP Taco Meat (Vegan, 10 Minut...

Vegan Walnut Meat Tacos

Lentil Taco Meat (High-Protein, Veg...

TVP Tacos

Easy Tofu Tacos (15 Minutes!)

Crispy Sheet Pan Black Bean Tacos (...

Mushroom Walnut Taco Meat

Tacos de Lentejas

The most viewed vegan taco meat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Mushroom & Potato Tacos

Vegan Walnut Taco Meat (Fast & ...