Plant Based Taco Meat

Lunch, Savory, Dinner, Vegetarian

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A veggie take on a taco classic.

Ingredients

12 oz. Cascadian Farms Frozen Riced Cauliflower, thawed and squeezed of excess water

4 oz. Fat Top Farm Oyster mushrooms

1/4 cup bulk walnuts

2 Tbsp. Riojana olive oil

1/4 organic white or yellow onion, minced

3-4 cloves organic garlic, minced

2 Tbsp. Frontier Co-op chili powder

2 tsp. Frontier Co-op cumin

1 tsp. Frontier Co-op smoked paprika

1/2 tsp. Frontier Co-op garlic granules

1/2 tsp. Frontier Co-op onion powder

2 Tbsp. San-J soy sauce or tamari

Salt and pepper to taste

Serve with lettuce, tomatoes, Daiya cheddar cheese, guacamole, etc.

Preparation

Step 1

In a food processor, add your mushrooms and walnuts. Process until it reaches rice size pieces, set aside.

Step 2

In a small bowl, mix together your chili powder, cumin, smoked paprika, garlic granules, onion powder, salt, and pepper. Set aside.

Step 3

Heat a large skillet on medium high heat and add the olive oil.

Step 4

Add the onion, cook for 2-3 minutes. Add in your garlic, cook for 30 seconds to 1 minute.

Step 5

Add your cauliflower, cook for 2-3 minutes to cook off some of the water. Stirring every so often.

Step 6

Add in your mushroom and walnut mixture. Cook for 2 minutes. Make sure everything is mixed thoroughly.

Step 7

Add in your spices, tossing to coat everything.

Step 8

Add in your soy sauce or tamari, stir to combine.

Step 9

Reduce heat to medium low, cover with a lid, and cook for 8-10 minutes.

Step 10

Season with additional salt and pepper as needed.