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Vegan Walnut Taco Meat

Flavorful and a good dose of protein, this recipe is versatile and a family favorite.
Prep Time 5 mins
Cook Time 30 mins
Course Main Course
Cuisine American


  • 1 c. raw walnuts
  • 12 oz. cauliflower florets
  • 8-10 oz. Baby Bella mushrooms
  • 2 tsp. olive oil
  • 2 tsp. nutritional yeast

Taco Spice

  • 2 ½ tsp. paprika
  • 2 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 ½ tsp. onion powder
  • ¾ tsp. cumin
  • 1 tsp. dried oregano
  • 1 tsp. sea salt
  • ¼ tsp. black pepper
  • 1 tbsp. coconut sugar


  • Start by heating your oven to 350°F. Then place your walnuts on a baking sheet and roast for about 8-10 minutes. They should be slightly darker and fragrant. Take them out of the oven and allow to cool.
  • Next, turn the oven to 400°F. Toss your cauliflower and mushrooms with the olive oil and then place on a parchment-covered baking sheet. Roast those veggies for about twenty minutes, or until they turn a golden brown. Mix all your spices for your taco seasoning and add 1/4 cup to your food processor. Toss in the walnuts and yeast and pulse a few times to incorporate.
  • When your veggies are done, allow them to cool just enough that you can touch them to add to your processor. Then pulse a few more times until incorporated but still chunky. Now comes the fun part-taste! Add more seasoning/salt as you desire and pulse an additional time. Serve with your chosen mode-homemade tortillas, cheese tortilla, or on a bed of lettuce.
Keyword Pegan Recipe, Vegan Walnut Taco Meat Recipe