- 1 head cauliflower, broken into large florets
- 8 ounces crimini mushrooms
- 2 carrots, peeled and chopped into 1-inch pieces
- 1 medium yellow onion, quartered
- 2–3 cloves garlic, peeled
- 1/4 cup sun-dried tomatoes
- 1 cup raw pepitas or walnuts
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon salt
- 1.5 teaspoons oregano
- 1.5 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cornstarch, optional
- 1 cup water, or more as needed
- In a food processor, pulse the pepitas (or walnuts) and sun dried tomatoes until a fine meal forms. Set aside in a small bowl.
- Using the same food processor bowl (no need to wash), switch from the s-blade to the shredding attachment.
- Process the cauliflower, mushrooms, carrots, onions and garlic. If you don’t have a shredding attachment, pulse small amounts using the S-blade until finely chopped but not pureed.
- In a large nonstick skillet, cook the shredded vegetables over high heat until the moisture has evaporated and the vegetables are cooked through, about 6 minutes.
- Reduce the heat to medium.
- Add the pepita and sun-dried tomato mixture into the skillet, and cook for 1 minute.
- Add the seasoning mix and cook for 1 minute.
- Add the water and cook for 3-5 minutes until the most of the water has evaporated (it’s ok if there’s a little bit of sauce still in the pan).
- Use in place of ground taco meat with the ratio of 2 cups of vegan ground beef for 1 pound of ground meat. Try it in a Vegan Crunchwrap Supreme!
This recipe makes a large volume, the equivalent of 3 pounds of ground beef after cooking. If you don’t plan on using all of it for tacos, you can portion out half of the mixture before adding the seasoning mix and you have a vegetable meat substitute to use in place of ground beef for other dishes, such as Vegetable Bolognese.
- Serving Size: 1/2 cup
- Calories: 110
Keywords: vegan taco meat, plant-based taco meat, vegan tacos, plant-based tacos, soy-free, nut-free, oil-free, whole food plant based, wfpb