Vegetarian Taco Meat
Ingredients
The base
-
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
-
¼
cup
hemp seeds (optional)
-
to taste
sliced deseeded jalapeños (optional)
The seasoning
-
2–3
Tablespoons
taco seasoning
-
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
-
to taste
hot sauce or adobo sauce for plating
Instructions
- Preheat the oven to 400°F and prepare a large sheet pan with cooking oil spray.
- In a food processor, blend cauliflower florets until they form cauliflower rice, then transfer to a mixing bowl.
- Pulse mushrooms and carrots in the food processor until they reach a mealy texture, then combine with cauliflower rice.
- Add diced onion, optional hemp seeds, and jalapeños to the mixture, then stir in tomato paste and taco seasoning until well combined.
- Spread the mixture evenly on the prepared sheet pan and bake for 15 minutes.
- Toss the mixture and bake for an additional 12-15 minutes until browned.
- Serve in tacos, burrito bowls, or stuffed peppers, and store leftovers in an airtight container.
Nutrition Facts (estimated)
Servings
4 to 6 tacos
Calories
200
Total fat
5g
Total carbohydrates
30g
Total protein
8g
Sodium
300mg
Cholesterol
0mg
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