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Vegan Cauliflower Taco Meat l SimplyScratch.com

Vegan Taco Meat

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This Vegan Cauliflower Taco Meat is delicious! A meatless filling cauliflower, cremini mushrooms, walnuts and onion is tossed with homemade taco seasoning and roasted.
Course Special Diets
Cuisine Mexican-American
Keyword healthy, meatless, taco meat, vegan, vegetarian
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Servings 26 servings
Calories 74
Author Laurie McNamara


  • 1 medium cauliflower cut into florets
  • 8 ounces cremini mushrooms cleaned
  • 2 cups walnuts
  • 1 medium yellow onion peeled and roughly chopped
  • 1 teaspoon olive oil extra light
  • 1/4 cup taco seasoning


  • Preheat your oven to 425°.
  • In the bowl of your food processor fitted with the blade attachments, work in batches of 2 and pulse the cauliflower florets until coarsely crumbled. Then transfer the cauliflower to a rimmed, metal baking sheet.
  • Next add in all of the mushrooms and walnuts and pulse until coarsely crumbled. Then transfer to the baking sheet.
  • Lastly add in the small, roughly chopped onion and pulse until finely minced. Add the onion to the pan, drizzle with olive oil and season with homemade taco seasoning. Toss well until combined.
  • Divide the vegan taco mixture in half and transfer one half to the second rimmed, metal baking sheet.
  • Slide both pans onto the lower two racks of your preheated oven and bake for 10 minutes. Remove, stir, swap and rotate the pans on the oven racks. Continue baking for another 10 to 15 minutes.


Serving: 3tablespoons | Calories: 74kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 191mg | Potassium: 151mg | Fiber: 2g | Sugar: 1g | Vitamin A: 215IU | Vitamin C: 12mg | Calcium: 16mg | Iron: 1mg