Veggie Ground Taco Meat [GF + Oil Free]
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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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]
Description
The recipe uses a food processor to pulse pumpkin seeds and sun-dried tomatoes into a crumbly texture. The remaining vegetables are shredded rather than pureed, maintaining a texture similar to ground meat. These shredded vegetables including cauliflower, mushrooms, carrot, and onion are cooked down until their natural moisture reduces and then combined with the seed and tomato mixture along with aromatic spices like paprika, cumin, onion and garlic powders, oregano, chili powder, and salt.
The result is a seasoned, moist, and textured veggie crumble ideal for use in tacos, wraps, or salad bowls. The method avoids adding oil or water since vegetables release enough moisture when cooked. This dish offers a plant-based alternative to traditional taco meat without heavy processing of ingredients.
This veggie ground meat can be served with gluten-free or regular tortillas and suitable toppings such as avocado, diced tomato, jalapeños, guacamole, dairy-free sour cream, and fresh herbs for garnish. The flavor is well-seasoned but can be adjusted to personal preference.
Notes advise against over-processing to avoid a pasty consistency and suggest pureeing sun-dried tomatoes separately as a sauce for picky eaters who may prefer a uniform color and texture. Leftovers keep well refrigerated for up to 5 days and can be reheated or consumed cold.
Ingredients
- 1 cup pumpkin seeds or walnuts
- 10 tomatoes sun dried
- 1 cauliflower broken into large florets, small
- 6-8 white mushrooms or cremini mushrooms
- 1 yellow onion quartered
- 2 carrot peeled, large
- 1 tablespoon paprika
- 2 teaspoon onion powder
- 2 teaspoon garlic powder
- 1.5 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano dried
- 1 teaspoon salt sea salt
- ⅓ cup water
Optional for serving
- tortilla wraps gluten free if preferred, or shells
- avocado slices
- diced tomato
- jalapeño peppers sliced
- guacamole
- sour cream dairy free, 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
- Process pumpkin seeds and sun-dried tomatoes to a crumbly texture, avoiding over-processing for best texture.
- Shred vegetables rather than pureeing to maintain a ground meat-like consistency.
- Adjust seasoning to taste; the recipe is generously seasoned for bold flavor.
- For picky eaters, blend sun-dried tomatoes with spices and water separately to create a sauce that colors the mixture uniformly.
- Store leftovers in the refrigerator for up to five days and reheat or eat cold as preferred.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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