Not only is this taco “meat” made out of whole plant foods, it’s actually easy to make! It can be ready in about 30 minutes, and is cooked right on the stovetop. If you prefer, you can bake it. I give instructions for both methods.
It’s Kid Approved
No joke, my kids love the stuff. And I truly don’t have the most adventurous eaters, they can be quite picky. If your kids (or yourself) are sensitive to spice, you can substitute the adobo sauce for a little chili powder. That will make it much less spicy and more mild. We usually eat this vegan taco meat in crunchy shells or soft corn tortillas, with chopped lettuce, tomatoes, vegan cheese shreds and perhaps diced avocado or vegan sour cream. It’s also perfect for adding to burritos, salads, quesadillas, burrito bowls or nachos. Or mix it into a batch of Vegan Nacho Cheese for a “meaty” nacho cheese. YUM.
How to make it on the stovetop
In a food processor, pulse the cauliflower, then the walnuts and mushrooms until crumbly. Don’t over process and turn it into mush! Add everything to a large pan or pot, and turn the heat to medium-high. Stir until well combined, and cook for 15-20 minutes. Stir frequently to make sure it’s not sticking to the bottom.
How to bake it
You can bake it instead if you’d like. It will be a bit drier, which is not really a bad thing, especially if you serve it with some vegan sour cream, salsa or avocado. To bake, first add all the ingredients to a large bowl and mix well. Lightly grease a large rimmed sheet pan and spread the mixture on it. Bake for 30-40 minutes, giving it a little stir once in the middle of baking.
Want more vegan taco/burritos fillings?
Sofritas (just like Chipotle!) Sheet Pan Vegan Chik’n Burritos Jackfruit Carnitas Tofu Tacos
This post contains affiliate links. Read my full disclosure here. *This recipe was first posted in March 2018 and has been updated with new photos and options.
