This Vegetarian Taco Meat is packed full of veggies and seasonings for a tasty plant-based substitute that will keep you nourished. It’s also gluten-free, soy-free, grain-free, and nut-free to suit a variety of dietary needs! Make it ahead of time for easy, vegan, low-carb, and kid-friendly meals!
Your New Favorite Meatless Monday Meal
Whether you follow a plant-based diet or not, this vegetarian taco meat is guaranteed to please a crowd. Plus, incorporating one meatless meal a week such as on Taco Tuesday is a great way to add more variety to your diet, try new foods, and save money. You won’t believe how far you can stretch vegan and vegetarian recipes or just how filling they are to eat!
This plant-based taco meat is a great meal prep staple to keep on hand for those days when you’re just out of creativity for cooking but still want to serve something nutritious. Made with simple ingredients, it’s full of warm flavor, has a “meaty” consistency, and is ready in under an hour!
Ingredients You’ll Need
Unlike store-bought plant-based meats that often contain soy and a long list of other hard-to-pronounce ingredients, these vegan mushroom tacos come together with nutritious, whole food items, most of which you probably already have on hand!
- Vegetables – Cauliflower, cremini mushrooms, onions, carrots, and cauliflower combine to create a mealy, meat-like texture while adding flavor and nutrients.
- Seeds – Technically optional, these help contribute to the “meaty” texture and add healthy fats to keep you full.
- Seasonings – To save time, we use a pre-made taco blend, but you could also make your own homemade taco seasoning using garlic powder, dried oregano, cumin, paprika, chili powder, salt, and black pepper.
- Tomato Paste – This helps bind the ingredients together while giving a hint of sweet, smoky flavor.
- Hot Sauce or Adobo Sauce – Use as little or as much as you’d like for plating.
What Does Plant-Based Taco Meat Taste Like?
What vegan meat tastes like is probably the most common question we get. Given the name, this recipe definitely has that familiar taco flavor we all love. Also, while it is not an exact replica, this recipe comes pretty close to the texture and mouthfeel of real meat.
The mushrooms give off that slightly gummy texture of ground beef. Meanwhile, the rest of the veggies cook until they are soft and absorb all of the smoky flavors of the spices. The end result is a taste and consistency so similar to the real deal that your picky eaters won’t even realize they’re eating their veggies!
How to Make Vegetarian Taco Meat
If you’ve ever been too intimidated to attempt to make alternative meat options, prepare to be pleasantly surprised! These vegan mushroom tacos come together in under an hour with minimal effort.
- Make cauliflower rice. Add the cauliflower to the bowl of a food processor, and pulse until cauliflower rice is formed. Work in batches, if needed. Then, transfer the cauliflower to a large mixing bowl.
Pro-Tip: To save time, you can also find pre-made cauliflower rice at most local grocery stores. Just be sure that it’s fresh, not frozen! If you use frozen varieties, you’ll want to thaw and bake it first.
- Combine the vegetables. Add the mushrooms and carrots to the food processor, and pulse until a mealy, meat-like texture is formed. Be careful not to over process! Then, add the mixture to the bowl of cauliflower rice. Toss to combine the veggies
- Add the remaining ingredients. Mix the remaining ingredients in with the veggies, tossing to combine and coat them evenly.
- Bake. Spread the vegetarian taco meat on a baking sheet greased with cooking oil spray, and transfer it to a preheated oven. Allow the mixture to bake, tossing it halfway through, until it is browned.
Serving Suggestions
We love to use this “meat” to make vegan mushroom tacos, but the options are endless! Feel free to use it any way you would regular taco meat. For instance, some of our favorite serving methods include:
- In lettuce wraps or with taco salads
- With nachos over homemade gluten-free tortilla chips
- With gluten-free pasta
- Added to soup
- As part of burrito bowls
- In quesadillas or enchiladas with almond flour tortillas
- As a stuffing for vegetables like peppers or zucchini
- As a topping with gluten-free pizza
Topping Ideas
What’s a vegan mushroom taco without all the best toppings? No matter how you serve this vegetarian taco meat, you can’t go wrong by loading it up with all the good stuff such as:
- Guacamole or avocado slices
- Salsa
- Shredded cheese or vegan cheese
- Dairy-free sour cream
- Black beans
- Lime juice
How to Store and Reheat
For quick recipes, make this vegan taco meat ahead of time for easy family-friendly meal prep! This recipe can easily be doubled to accommodate feeding a crowd and supporting the appetites of your growing little ones.
Just be sure to store your meat in a Ziplock bag or airtight container for up to 2 days in the refrigerator. Alternatively, you could toss leftovers in an airtight container, and keep them in the freezer for up to 3 months.
Then, when you’re ready to use it, just reheat your “meat” in a skillet or the oven, and stir it in whatever recipe you’re using. Note: The texture of the mushroom meat won’t be as crispy when reheating from frozen.
More of Our Favorite
Gluten-Free Plant-Based Recipes
Looking for more plant-based options to add to your meatless meal prep lineup? Try out the recipes below!
Vegetarian Taco Meat Recipe
- Total Time: 0 hours
- Yield: 4 to 6 tacos 1x
- Diet: Vegetarian
Description
Learn how to make veggie-loaded vegetarian taco meat for an easy plant-based taco meat option that looks and tastes like the real deal!
Ingredients
- 10 ounces cauliflower florets or 1 small head cauliflower (2 ¼ cups riced)
- 6 to 8 ounces cremini mushrooms (1 cup sliced)
- 1 cup shredded carrots or 2 large carrots
- ⅔ cup chopped onion or 1 small onion
- Optional: ¼ cup hemp seeds (for added “meat” texture)
- Optional: sliced deseeded jalapeños
- 2–3 Tablespoons taco seasoning or use the homemade version below:
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 2 teaspoons cumin
- 1 teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 Tablespoon tomato paste
- Hot sauce or adobo sauce for plating
Instructions
- Preheat the oven to 400 F and spray a large sheet pan with oil. Set aside.
- In a food processor, place the cauliflower florets and blend until cauliflower rice is formed. Work in batches, if needed. Transfer into a larger mixing bowl. Add the mushroom and carrots into the food processor and pulse until a mealy meat-like texture is formed. Make sure not to over-process. Place the mix into the bowl with the cauliflower. Toss to combine.
- Add the diced onion and optional hemp seeds and diced jalapeños. Stir in the tomato paste and taco seasoning until well coated.
- Spread evenly onto the prepared sheet pan and bake for 15 minutes.
- Toss/flip ingredients and bake an additional 12-15 minutes or until veggie “meat” is browned.
- Add the meat to any desired recipe such as tacos, burrito bowls or stuffed peppers.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Notes
Storage Tips – Store in an airtight container in the freezer for up to 3 months. When ready to use, reheat the “meat” in a skillet or the oven. Please note, the texture of the mushroom meat won’t be as crispy when reheating from frozen
- Prep Time: 15 minutes
- Cook Time: 27-30 minutes
- Category: dinner
- Method: oven
- Cuisine: American
I’m a taco eater so its good to have an healthier alternative but I think you should include how much tomato paste is needed so that no one uses to much over all though thank you my tacos are good
Hi! We are so glad you enjoyed this recipe. The recipe card does say “1 Tablespoon tomato paste”. Hope that helps!
Simply brilliant! I loved this so much and I am sharing this recipe with everyone!
Thanks shannon!