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Vegan Cauliflower Taco Meat

Cauliflower and mushrooms are minced and cooked with a load of spices to create a plant-based food product that looks like, smells like and tastes just like ground meat.

Cauliflower and mushroom taco meat.

I’m not a big fan of faux meat because it’s often very processed and full of sodium. There’s tofu, but I try to limit my soy consumption. Lots of vegans make ground meat made with walnuts, but I’m HIGHLY allergic to walnuts. So I often don’t get the opportunity to eat dishes that require ground “meat”.

Until now!

The combination of cauliflower and mushrooms creates a ground meat texture that is extremely close to real meat. And with the load of spices you can’t even detect the cauliflower. This “meat” can be used in a number of recipes including tacos, chili, nachos and so much more.


1 small head cauliflower (2 cups)

4 oz fresh mushrooms

2 Tbsp soy sauce (or coconut aminos)

2 Tbsp chili powder

2 tsp ground cumin

1 tsp smoked paprika

1 tsp dried minced onion

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp oregano

1/4 tsp ground pepper

1/4 tsp salt


  1. Preheat oven roll 350 degrees F.

  2. Pulse the cauliflower in a food processor or Ninja until you have a rice like consistency, and you have 2 cups.

  3. Lightly pulse the mushrooms in the food processor to the same consistency as the cauliflower.

  4. Stir in soy sauce and mix.

  5. Stir in spices and mix well, making sure everything is mixed thoroughly.

  6. Spread mixture onto a parchment lined baking sheet and bake for 30 minutes.

  7. Stir lightly and continue baking for an additional 10-15 minutes.

Use immediately or store in refrigerator for up to five days.



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