No more nasty drive-thru tacos. Make this delicious cauliflower mushroom walnut vegan taco meat. Low-fat, easy to make, healthy, and ready in 20 minutes.
NOTES:
Ingredients:
- 1 12-ounce bag of riced cauliflower or one small head of cauliflower
- 4-5 chopped mushrooms
- 1/4 cup walnuts (optional)
- 1 Tbsp paprika
- 2 tsp cumin powder
- 3 Tbs low-sodium soy sauce or tamari
- 1 chipotle pepper in adobo sauce, diced or minced
- 1 tsp onion powder
- 1 Tbsp. adobo sauce from chipotle pepper can
- 2 Tbsp. chili powder
- 1 tsp liquid smoke
- 1 tsp onion powder
- 1/8 tsp cayenne pepper for a little heat (optional)
Instructions:
- Preheat large nonstick skillet on medium high heat
- Put all ingredients in a food processor and pulse until you get a “ground beef consistency and everything is well combined.
- Pour mixture into skillet and cook for 5-10 minutes, stirring occasionally. Reduce heat to low-medium and cook for another 10-12 minutes, stirring occasionally.
- Taste and season as you go in order to fit your taste.
- Remove from heat and build tacos with corn or flour tortillas and favorite toppings.
NOTES:
- Nutrition info is for the taco meat only.
- If you’re worried about the fat content you can just leave out the walnuts. It’s still great!
