Cauliflower Taco "Meat" Recipe

A simple but tasty plant based taco / burrito filling recipe. Cauliflower, mushrooms and pecans give a nice almost meaty flavor to the tacos.
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Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Course: Main Dish
Cuisine: American, Mexican
Keyword: Gout Friendly, mushrooms, spicy, Vegan
Servings: 6 people
Calories: 99kcal
Author: James Strange

Ingredients

  • 1 head caulifower 1 small or 1/2 large
  • 1/4 Cup pecans
  • 4 ounces mushrooms I like the brown ones
  • 2 Tablespoons soy sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1 Tablespoon olive oil
  • 1 Tablespoon chipotle pepper with the adobo sauce
  • 1 can pinto beans 16 ounce

Instructions

  • In the food processor chop the pecans (or nut of your choice) and mushrooms. Then add to a large bowl.
  • Use the food processor to chop up cauliflower. Add it to the pecan mushroom mixture.
  • To the cauliflower mushroom mixture add salt, chili powder and garlic powder.
  • Heat your pan and olive oil. When the oil is hot add your cauliflower mushroom mixture. Let it cook to release moisture. Let it cook, mix, let it sit to cook and mix. It should reduce by around 50% and pick up some color.
  • When its reduced and has some color add the soy sauce, chopped up chipotle pepper in adobo and the pinto beans. Reduce the heat and cook occasionally stirring until the liquid from the beans has been absorbed.
  • Serve on a warm tortilla with your favorite salsa

Notes

[nutrition-label][recipe]

Nutrition

Calories: 99kcal | Carbohydrates: 2g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 436mg | Potassium: 47mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 0.5mg
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