Vegan Cauliflower Walnut Taco Meat (Oil-Free)
This bold and smoky vegan cauliflower walnut taco meat is your new Tex Mex go-to! Made with wholesome ingredients — no processed products — it's incredibly versatile and comes together in just 45 minutes. Perfect for tacos, burrito bowls, nachos, and more.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 3-5 servings
Ingredients
- ~3 cups (350 g) cauliflower florets
- 1/2 cup (60 g) walnut halves
- 1 tbsp tomato paste
- 2 tbsp soy sauce or tamari*
- 1 tbsp chili powder**
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp smoked paprika or ½ tsp liquid smoke (optional)
Instructions
- Preheat the oven to 175°C (350°F) fan.
- Process the cauliflower florets briefly in a food processor until you get a rice-like texture. Transfer to a large bowl.
- Add the walnuts to the food processor and pulse until you have a coarse crumble. Mix with the cauliflower.
- Stir together the tomato paste, soy sauce, and all spices to form a thick paste.
- Pour the spice paste over the cauliflower-walnut mixture and mix until everything is evenly coated.
- Spread the mixture in an even layer on a baking sheet lined with parchment paper.
- Bake on the middle rack for 15 minutes, then give it a good stir and bake for another 15 minutes until lightly and evenly browned.
- Use immediately or let cool and store in the refrigerator for up to 5 days.
Notes
* If you use low-sodium soy sauce, add an extra ¼ teaspoon of salt.
** I'm referring to the spice blend here