Vegan taco "meat" with cauliflower and walnut

This meal starter disappears so quickly,  I double the recipe often. Most of the time we make nachos with it but it can be used for taco, taco salad or serve with rice. Really I like it better than beef and I don't miss the oily, smelly kitchen afterward. 

Vegan taco "meat"

With cauliflower and walnut 

Ingredients 

1 1/2 cup                                                               Cauliflower florets (1/2 head)

1                                                                             Carrot 

About 15                                                               Wax  beans *(note)

1                                                                             Scallion

1 clove                                                                   Garlic 

2 cups                                                                    Walnut

1 tablespoon                                                         Chili powder

1 teaspoon                                                             Cumin

1                                                                              Chipotle in Adobe 

1/2 teaspoon                                                          Kosher salt

1/4 teaspoon                                                          Turmeric (optional)

Freshly ground black pepper to taste. 

Directions 

Preheat the oven at 375°F. (190°C.).

Put everything in the food processor and pulse about 15 times, don't overdo. You want a crumbly texture.  Spread on a baking sheet lined with parchment paper.   Cook 15 minutes on the lower grate then another 15 minutes on the upper one, broil the last minute, if you want it more brown.

Scott won't eat cauliflower in his natural state but in this recipe, he loves it.  Don't give up on your picky ones and make them try new veggies somehow.

Update:

This time I had a huge cauliflower so that's the only veggie I used.

It looks like ground beef but can you see a cauliflower floret that didn't get crushed?  That was my supper and here are my lunches for the next days : 

I top those with ranch and lettuce and enjoy all week, so tasty. 

*(note) 3 cups of hard raw veggies, here I used a small cauliflower, a carrot and a small beet:

If you have picky eaters in your family and wants them to eat more veggies, click on the link below for more healthy ideas :

https://alascott.blogspot.com

November 2025 update:

My food processor is not big enough for this recipe so I make it in 2 badges.  To avoid confusion here's the one batch measurements :

3 cups                                                                Hard veggies (cauliflower, carrots, beets...)

1 each                                                                Scallion and garlic

1 cup                                                                  Walnut

1/2 tablespoon                                                 Chili powder 

1/2 teaspoon                                                     Cumin

1/2                                                                      Chipotle in Adobe 

1/4 teaspoon                                                     Salt

1/4 teaspoon                                                     Turmeric (optional) 

Freshly ground black pepper to taste.