Cauliflower Mushroom Vegan Taco Meat
Ingredients
- 10 oz cauliflower florets (equivalent to 1 small head cauliflower, riced)
- 6-8 oz cremini mushrooms (1 cup sliced)
- 1 cup shredded carrots
- 1/2 cup chopped onion
- OPTIONAL: Sliced deseeded jalapenos
- OPTIONAL: 1/4 cup ground sunflower seeds or hemp seeds (for texture)
- 2 tbsp hot sauce or chipotle sauce
- 1 tbsp taco seasoning or spice mix blend (1 tsp garlic powder, 1 tsp dried oregano, 1 tsp cumin, 1/2 tsp paprika, 1/2 tsp chili powder, 1/4 tsp salt, 1/4 tsp black pepper)
Preparation
Rice cauliflower and mushrooms in a food processor. Be careful not to over-process. If using a small food processor or blender, work in batches. The texture should resemble ground meat. Transfer the mixture to a large bowl.
Prepare shredded carrots and chopped onion, then add them to the bowl with the cauliflower-mushroom mix.
If desired, mix in finely diced jalapenos and ground seeds (sunflower or hemp).
Toss the mixture with taco seasoning and hot sauce.
Spread the mixture onto a sheet pan and bake at 350°F for 15 minutes.
Toss or flip the ingredients and bake for an additional 15 minutes or until the mixture is browned.
Enjoy your Mushroom Vegan Taco Meat!