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Home » Mexican Recipes

Vegan Taco Meat

Published: May 1, 2020 · Modified: Mar 7, 2022 by Brooke Fajcz · This post may contain affiliate links, which can earn us a commission.

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Craving tacos but don't want to eat ground beef?  Try our vegan taco meat for a healthy, high in protein, and absolutely delicious meal that even your meat-loving family members will love!

For some variety in your vegan Taco Tuesday menu, you might also enjoy our quinoa taco meat or walnut taco meat.

white bowl of vegan taco meat with a spoon
Jump to:
  • Ingredients
  • Variations
  • How to Make
  • Recipe FAQs
  • Store
  • Expert Tips
  • Other Mexican Recipes You'll Love
  • Recipe
  • Comments

Ingredients

glass bowls of ingredients for vegan taco meat

Vegan taco meat is easy to make for your next Taco Tuesday or any weeknight dinner with just a few simple ingredients. Let's talk about the most important ones you'll need for this recipe.

  • Vegetables: cauliflower florets, baby bella mushrooms, sun dried tomatoes
  • Protein: sunflower seeds, pepitas
  • Aromatics: white onion, garlic
  • Spices: chipotle chili powder, cumin, salt, Mexican oregano, garlic powder, cayenne pepper
  • Oil: olive oil

See recipe card for full information on ingredients and quantities.

Variations

  • Don't want to use seeds?  Replace the pepitas and sunflowers with walnuts.
  • Want it spicier?  Increase the cayenne pepper or add crushed red pepper flakes.
  • Need this vegan taco meat cooked on the stovetop?  Heat up 2 tablespoons of oil in a large skillet, then cook in batches over medium low heat until browned.

How to Make

Gather all the ingredients for vegan taco meat. Place the cauliflower florets in a colander, rinse with cold water, and drain.

Preheat the oven to 425°F and line two large baking trays with foil.

chopped cauliflower and mushrooms in a food processor
  1. Place half of the cauliflower (4 cups) into a food processor and pulse until it is finely chopped and has a meat-like texture.  Repeat with the other 4 cups of cauliflower, then dump it into a very large bowl.
  2. Pulse half of the mushrooms in the food processor until they are finely chopped.  Repeat with the remaining mushrooms.
chopped sunflower seeds and pepitas in a food processor

3. Place the shelled sunflower seeds into the food processor and pulse until they are small, but still, have some texture.

4. Pulse the pepitas in the food processor until they are small.

chopped veggies in a food processor and in a bowl

5. Place the quartered onion and the soaked sun-dried tomatoes in the food processor, pulse until they are finely chopped, and place in a bowl with the other ingredients.

6. Mix these ingredients really well with a wooden spoon.

adding bowls of spices to vegan meat

7. Mix in the olive oil, then add the dried taco seasoning spices (chipotle chili powder, cumin, salt, Mexican oregano, cayenne pepper, and garlic powder) and minced garlic.

8. Divide the vegan cauliflower pepita mixture in half and evenly spread out on two large baking trays.  Bake one tray at a time in a 425°F oven for 15 minutes.

stirring vegan taco meat and putting it in a white bowl

9. Stir with a wooden turner to make sure the meat gets evenly browned, and bake for another 15 minutes.

Taste and adjust seasonings if desired, stir, and place the vegan taco meat back in the oven for 5 more minutes.  Repeat the cooking process with the second tray.

10. Serve vegan taco meat warm with your favorite taco toppings: skillet charred corn, black beans, red onion, grape tomatoes, jalapeno coins, avocado slices, and freshly squeezed lime juice.

Recipe FAQs

What is vegan taco meat made of?

This recipe consists of cauliflower, mushrooms, sunflower seeds, pepitas, onion, garlic, sun-dried tomatoes, olive oil, and spices.  Only four of the ingredients are fresh, and the rest of the ingredients have a long shelf life.  This means that you can create this recipe mostly from pantry staples at the drop of a hat.

What can you use instead of meat in tacos?

Meat alternatives for vegans are substitutes made from plant based ingredients.  Some popular base ingredients are lentils, cauliflower, walnuts, and quinoa.  The base ingredient you choose can then be mixed with mushrooms and sun-dried tomatoes for a wonderful umami flavor.

If you don't normally like mushrooms, you might surprise yourself with this recipe since the mushrooms are finely chopped and have a different texture.  My youngest daughter refuses to eat mushrooms, but she will gladly eat them in this vegan taco meat.

What are the most popular taco toppings?

There are lots of options for topping tacos but some of the most popular are lettuce, tomato, salsa or pico de gallo, guacamole, cheese and sour cream.

Are taco tortillas vegan?

In most cases yes, flour and corn tortillas are vegan since they don't contain any animal products but to be sure you should always check the package you are buying.

Store

Make ahead: Feel free to make up a big batch, as this vegan taco meat tastes amazing the next day too. 

Leftovers or Meal Prep: Store in the fridge for up to 5 days in an airtight container.

Freeze: Allow the vegan meat mixture to cool completely, then freeze in 2-cup serving containers.  It will keep in the freezer for up to one month. 

Reheat: To use, simply reheat on the stovetop over medium heat, stirring occasionally.

Expert Tips

  • To get the right texture, pulse the cauliflower and mushrooms in batches.
  • Taste after 30 minutes of cooking and adjust the seasoning to your tastes.

Other Mexican Recipes You'll Love

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    Copycat Chipotle Steak Recipe
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    Baked Jalapeño Poppers
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    Panera Black Bean Soup (Copycat Recipe)
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    Taco Soup Recipe

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Recipe

white bowl of vegan taco meat with toppings

Vegan Taco Meat

Our vegan taco meat is an easy plant based substitute for ground beef.  Learn how to make this homemade meat alternative that is soy free, gluten free, nut free, and dairy free.  Its a healthy, high protein dinner idea that is perfect for tacos!
4.5 from 2 votes
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Course: Dinner
Cuisine: Mexican
Prep Time: 50 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 50 minutes minutes
Servings: 9 cups
Calories: 203kcal
Author: Brooke & Emma

Ingredients
 

  • 8 cups cauliflower florets
  • 1 pound baby bella mushrooms
  • 2 cups sunflower seeds, shelled, roasted, and salted
  • 1 ½ cup pepitas, roasted and salted
  • ¼ cup sun dried tomatoes
  • 1 large white onion, peeled and quartered
  • ½ cup olive oil
  • 2 tablespoons garlic, minced
  • 3 tablespoons chipotle chili powder
  • 3 tablespoons ground cumin
  • 4 teaspoons salt
  • 1 teaspoon Mexican oregano
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper

Instructions

  • Preheat the oven to 425 F.  Soak the sun dried tomatoes in boiling water for 5 minutes to soften them.
  • Pulse the cauliflower, mushrooms, sunflower seeds, and pepitas in a food processor until they are finely chopped and have a meat-like texture.  It's best to pulse each ingredient separately, as each one needs a different length of time in the processor.  Put the pulsed vegetables and seeds in a very large bowl.
  • Finish off by pulsing the onion and sun dried tomatoes, then add to the same bowl.  Mix everything together until well incorporated.
  • Pour the olive oil onto the mixture and mix together, then sprinkle on the spices and stir until well combined.
  • Evenly spread the mixture out on two foil lined baking trays.  Bake one tray at a time for 15 minutes.  Take out the tray and stir to mix up so it browns evenly.  Place back in the oven for another 15 minutes.  Taste and adjust seasonings, if necessary, stir and cook for another 5 minutes.  Repeat with the second tray.
  • Serve warm with your favorite nachos, tacos, or taco salad toppings.

Video

Notes

  • Pulse the cauliflower and mushrooms in batches to get the texture right.
  • Adjust the seasonings to your tastes, after 30 minutes of cooking.

Nutrition

Serving: 0.5cupCalories: 203kcal (10%)Carbohydrates: 10g (3%)Protein: 7g (14%)Fat: 17g (26%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 1gSodium: 569mg (25%)Potassium: 499mg (14%)Fiber: 4g (17%)Sugar: 3g (3%)Vitamin A: 461IU (9%)Vitamin C: 23mg (28%)Calcium: 49mg (5%)Iron: 3mg (17%)

Serving sizes and nutritional information are only an estimate and may vary from your results.

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Reader Interactions

Comments

  1. Terry Bartoski

    January 21, 2023 at 6:12 pm

    This vegan taco recipe tastes amazing!! I'm making for my Sister in law and Niece who are vegan can't wait for them to try it Thank you

    Reply
    • Emma

      January 23, 2023 at 4:53 am

      Terry, We're so glad that you enjoy this recipe.

      Reply
  2. Alex

    May 01, 2020 at 12:09 pm

    4 stars
    The spices make this POP! The pepita seeds make this a little bit crunchy, and the cauliflower makes it a little bit chewy. The flavor is great, and it tastes like tender and juicy meat.

    Reply
    • Emma

      May 01, 2020 at 12:20 pm

      It's great to hear that you liked this taco meat, Alex!

      Reply
  3. Beth

    May 01, 2020 at 12:08 pm

    5 stars
    This vegan meat looks and smells wonderful, and is soft. It tastes almost like ground beef! This is a little bit spicy, but not too much, and isn't dry.

    Reply
    • Emma

      May 01, 2020 at 12:15 pm

      Glad you enjoyed this, Beth!

      Reply

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Welcome to our kitchen! We're Brooke & Emma Fajcz, the mother-daughter team behind Savor the Flavour. Increase your kitchen confidence with our recipes, instructional photos, and helpful tips and facts. Our recipes have been featured in Oprah Magazine, The Guardian, Parade, Insider, Delish, and BuzzFeed.

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