Eating Pegan Recipe | Vegan/Paleo Cauliflower Walnut Taco Meat

Vegan/Paleo Cauliflower Walnut Taco Meat

1 cup raw walnuts (sub 2/3 C sunflower or pumpkin seeds)
12 ounces 1" cauliflower florets (I buy bagged from Trader Joe's; equals 4 1/2 cups)
8-10 ounces sliced baby bella or button mushrooms
2 teaspoons olive oil or avocado oil
2 tablespoons nutritional yeast
For Serving: tortillas or shells, guac, salsa, avocado, clantro, shredded lettuce

  • Preheat oven to 350 degrees F and add walnuts to a baking sheet (can be unlined). Roast walnuts until slightly darkened in color and fragrant, approximately 10 minutes (start checking at 8).
  • Remove walnuts and place in a heatproof bowl and set aside. Turn oven up to 400 degrees. Now line baking sheet with parchment paper. Add cauliflower and mushrooms to the baking sheet. Drizzle oil over vegetables and toss gently to coat.
  • Roast veggies for 20 minutes, until the cauliflower florets have golden brown edges. While roasting, make Taco Spice Mixture. Add 1/4 cup of spice mixture, walnuts and nutritional yeast to a food processor. Pulse just 1-2x to incorporate.
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