Vegetarian/Vegan Taco Meat Recipe

This REALLY doubles as ground beef taco meat without any meat, soy, tofu, or scary unknown ingredients! I am so bummed I didn't get a snapshot of this before I mixed it with other ingredients because it really even looks like ground beef. 

Looks and tastes like a ground beef taco!

Meatless/Vegan Taco Meat Recipe 

Ingredients

2 cups of mushrooms - preferably portabello, but you can use white or crimini too

1/2 cup raw walnuts, chopped

2 cloves garlic minced 

1/4 cup finely diced onion

1/4 cup finely diced tomato

1 green chili (optional)

1 jalapeno pepper (optional)

2 tbs extra virgin olive oil

1 tsp raw apple cider vinegar

1 tbs unsweetened cocoa powder

squirt fresh lemon juice

Ground cumin, taco seasoning

Roast chili and jalapeno in toaster oven or oven at 450 till skins start to blacken and blister (check every few minutes and rotate peppers). Let cool and then remove stem and seeds, peel, and chop. 

Finely chop mushrooms and walnuts. I found a few quick pulses in the food processor worked perfectly to get that ground beef crumble look. Just be carefully not to process into a puree or you will have more of a runny refried bean texture goin'. 

Stir into a bowl with all remaining ingredients, seasoning to taste. Place in a small oven safe dish and keep in oven on a warm setting (about 200-250 or just on warm if you are looking to make a raw version). 

Notes and Variations: 

Leave out the chili and jalapeno if you don't like spice. 

If you don't have a taco spice blend, use a combo of garlic salt, onion powder, cayenne, cumin, salt and pepper. 

The longer/hotter you cook the vegan taco meat, the more pronounced the mushroom taste is, so customize to your preferences. 

This can be served completely raw and unwarmed if you want.

Mix in salsa or taco sauce to make a more saucy mixture.

Shared on My Sweet and Savory Meatless Mondays

Share this post