Meatless Taco Meat (Vegan) Meal Prep Recipe

Preheat the oven to 475°F.

Spread 2 bags of riced cauliflower on a lined baking sheet in a flat layer.

Roast the cauliflower in the oven for 30 minutes.

Chop 1 cup of walnuts into smaller pieces and set aside.

In a bowl, combine 1/2 cup of water and 6 ounces of tomato paste and stir well.

Add 1 tablespoon of garlic, 1/2 tablespoon of paprika, and 1 tablespoon of chili powder to the mixture and stir.

Add a pinch of salt to the sauce and mix.

Chop about 1 tablespoon of jalapeno slices and set aside.

Chop some cilantro leaves and set aside.

Check the cauliflower; it should be a little brown on top when ready.

Add the chopped walnuts to the roasted cauliflower and stir to combine.

Reduce the oven temperature to 450°F and return the mixture to the oven for 10 more minutes to toast.

Once browned, transfer the cauliflower and walnut mixture to a mixing bowl and stir until combined.

Serve the mixture on salads, tacos, or any Mexican-flavored dish, garnishing with cilantro and avocado.

Equipment Needed

Spice Level:

Dietary