Vegan Taco Meat


Have I ever expressed my love for tacos? The love runs deep. We’ve had a relationship since I was very young. When I was young, my grandparents use to take my sister and I to eat tacos at the local VFW every Wednesday. The taste of the corn tortilla, delicious flavors of the spices, all topped with lettuce, tomatoes, cheese and sour cream. They could do no wrong. But then fast forward to March 2017, everything changed. I stopped eating meat.¬†Well, that’s not necessarily true, I still consume fish and seafood occasionally. Cue the vegan taco meat.

My meals are typically vegetarian. With all that being said, the question arose on how I would create my beloved taco. Of course, I could make black bean tacos, and even tried lentils, both were good. But I still kind of missed my regular tacos that I made. When I did make tacos with actual meat in them (I would use ground turkey), I always added black beans. It would allow us to have more, without the price of adding another pound of meat. So, I looked online to see what others were doing. I saw some making taco “meat” out of cauliflower and walnuts. Sounded good, but I didn’t have walnuts on hand, but my mind intermediately thought about mixing the cauliflower and black beans together, thus giving me the impression of the tacos I’ve known and loved for years.

These are super easy, quick, healthy and delicious. In this recipe I seasoned it myself, but you could use a taco seasoning pack if you want to make your night a little easier. We still consume some dairy products, so although this taco meat recipe is vegan, my tacos are vegetarian. Sour cream and cheese are probably the hardest thing for me to give up. No, let’s rephrase that, they ARE the hardest thing for me to give up. I’m sure one day I may find a vegan alternative that will be sufficient.

You’ll love this cauliflower taco “meat” recipe, it really does resemble it. The flavor isn’t exact, but still good. You don’t have any fat (or the wetness) like you would with meat, but that can be a good thing, for your health! I used a can of black beans, leaving some of the liquid from the can. I baked the cauliflower, but heated everything else up in a pan and then added the cauliflower once it was done.

I’m happy with it. It taste good, and good for you. It’s a win-win. Now tacos CAN be eaten all the time, without the guilt.

Vegan Taco Meat
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  • Head of Cauliflower
  • 4 tbs Liquid Aminos
  • 1 Tbs Chili Powder
  • 1/4 tsp Onion Powder
  • 1/2 Tsp Garlic Powder
  • 1 tsp Cumin
  • 1/2 tsp Smoked Paparika
  • 1 small onion (chopped)
  • 1/4 of a bell pepper (chopped)
  • 1 can of seasoned black beans (with half the liquid drained)
  • salt
  • pepper


  1. Pre-heat oven to 375 F.
  2. chop cauliflower into small pieces or put in food processor to chop.
  3. place in bowl and season with liquid aminos, chili powder, paprika, onion power, garlic powder, cumin. Mix well and place in oven for 30 minutes, checking on it half way through.
  4. While the cauliflower is in the oven, place a few tablespoons of olive oil in a heated pan and saute peppers and onions.
  5. Add black beans.
  6. Once the cauliflower is finished, mix in pan with black beans.
  7. Add salt and pepper to taste.

If you liked this post, then you may like:

Cauliflower Buffalo Wraps

Veggie Burrito Bowl with Cauliflower Rice

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Hi, I'm Stacey, the face behind Seeking The Weekend. I was born and raised in Michigan, currently reside in Atlanta. I'm a full-time working mother who loves to travel and explore my city, of which often only happens on the weekends. Follow along if you're trying keep life going all the while trying to enjoy it.

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About Stacey

About Stacey

Hi, I'm Stacey. Welcome to Seeking The Weekend! If you're like most working parents, your time off is the weekend. Follow along to see how I pack my adventures into a weekend. Here on Seeking The Weekend, I'll share tips to weekend/ short trip travels, good eats, projects and Atlanta area events and activities! Want to connect? Email me at