Veggie Ground Taco Meat [GF + Oil Free]
User Reviews
5.0
63 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
30 mins
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Servings
8 Servings
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Calories
94 kcal
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Course
Main Course
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Cuisine
Mexican
Veggie Ground Taco Meat [GF + Oil Free]
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Hearty, meaty and absolutely mouth watering veggie ground "meat" is wonderfully seasoned and perfect for tacos, burritos, nachos and so much more!
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Ingredients
- 1 cup pumpkin seeds or walnuts
- 10 sun dried tomatoes
- 1 small cauliflower broken into large florets
- 6-8 white or cremini mushrooms
- 1 yellow onion quartered
- 2 large carrots peeled
- 1 tablespoon paprika
- 2 teaspoon onion powder
- 2 teaspoon garlic powder
- 1.5 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- ⅓ cup water
Optional for serving
- tortilla wraps or shells gluten free if preferred
- avocado slices
- diced tomato
- sliced jalapeno
- guacamole
- dairy free sour cream (cashew cream)
- Cilantro or parsley
- Lime wedges
Instructions
- Add the pumpkin seeds and sun dried tomatoes to the bowl of your food processor and pulse until crumbly, but do not over process. Set aside.
- Shred all the remaining vegetables using a food processor or Veggie Bullet. Do not puree them! Transfer the shredded veggies to a deep, nonstick skillet.
- Cook the veggies over medium high heat until reduced and cooked through, about 8 minutes. Stir often to prevent sticking. You won't need any oil or water since the veggies will produce their own liquid.
- Add all the seasoning, pumpkin seeds and sun dried tomato mixture with the ⅓ cup of water and cook another 2-3 minutes, adding a little more water if needed to keep the mixture moist.
- Serve your vegan meat crumbles as a taco salad, wrap it up in soft or crunchy shells or use lettuce wraps.
Notes
- Do not puree or over process the ingredients! You want a crumble consistency of very finely chopped veggies, and not a pasty consistency. So a food processor or veggie bullet, using the shredder attachment works best. If using a food processor, work in smaller batches if needed, to avoid overly processing the ingredients.
- For picky eaters. If you need to hide the ingredients a little more from picky eaters, rather than process the sun dried tomatoes in the food processor, puree them separately in a blender along with all the seasoning and 1 cup of water. This makes a red sauce that you can pour over your veggie grounds and it will make the dish a more uniform colour of reddish brown, resembling ground meat or soy grounds. I made the veggie grounds this way when serving my nieces and nephews and they had no idea it was homemade!
- Seasoning! This recipe is generously seasoned and suits our family perfectly. However, feel free to adjust the seasoning to your preference.
- Leftover vegan crumble meat keeps refrigerated for up to 5 days. Just reheat and serve or enjoy cold.
- Optional toppings are not included in the nutritional information.
Nutrition Information
Show Details
Calories
94cal
(5%)
Carbohydrates
11g
(4%)
Protein
5g
(10%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Sodium
339mg
(14%)
Potassium
529mg
(15%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
3075IU
(62%)
Vitamin C
38mg
(42%)
Calcium
42mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 94 kcal
% Daily Value*
| Calories | 94cal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 339mg | 14% |
| Potassium | 529mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 3075IU | 62% |
| Vitamin C | 38mg | 42% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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