Cauliflower-Walnut Taco Meat is a super tasty totally plant-based way to enjoy any and all ways to eat taco meat!
Lately we have been rocking a pretty healthy and manageable dinner routine. Meat 2 days a week for the fam, a bean dinner 1 night, 1 board night, 1 fun night, and meatless dinners on the other 3 nights.
For the meatless nights, I am always looking for ways to take recipes I know my family already loves and make them meatless. Why not start with something everyone already knows and loves right?
Taco meat.
We use taco meat a lot a lot. On nachos, in burrito bowls, in tacos, in taco salads, on tostadas and in quesadillas!
SOOOOO….. Why not make taco meat veggie loaded?
Here is the deal with this taco meat. The cauliflower gives it a nice tender texture while the walnuts counterbalance with a little crunch. Then the chipotle peppers and spices give it that real kick! POW!!!
Basically all the ingredients are dumped in the food processor. Blitz blitz blitz! The result is a lovely crumble that needs a little love from the oven before you devour it.
It’s so simple, little ingredients and really delicious and versatile. I love making a batch of this cauliflower-walnut taco meat on Sundays for quick lunches all week. Personally I store this cauli-walnut meat for up to 5 days, although it never lasts that long!
I’ve been known to get Mexican cravings at night and eating a mug of cauli-walnut meat, rice, lots of hot sauce and a handful of crumbled up tortilla chips totally does that trick! Weird sounding combo but oh so good!
Got taco cravings? Give this recipe a try!
5 portions.
Ingredients
- 3 cups cauliflower florets
- 1.5 cups whole walnuts
- 2 individual chipotles in adobo sauce
- 1/2 tablespoon chili powder
- 2 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- Freshly cracked pepper
- Optional: 1/4 teaspoon cayenne pepper
Instructions
- Preheat the oven to 375 degrees. Prepare a baking sheet with a silicone or lightly grease.
- Pulse all ingredients in a food processor until mixture is ground and resembles ground beef.
- Spread mixture on the prepared baking sheet. Bake for 30 minutes, stir a couple of times during the 3 minutes to ensure even browning.
- Remove baking sheet from oven and enjoy in or on your Mexican favorites!
Notes
This mixture saves great in the fridge for up to 5 days. Simple reheat in the microwave.
Recipe slightly adapted from Pinch of Yum.
Originally posted 2019-08-08 06:28:02.
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