This vegan “ground beef” is so versatile and delicious! Use it for tacos, salads, burritos, or nachos. Just change up the toppings for a new experience each time. Or use this “meat” in your next chili or bolognese sauce. This vegan taco meat has quickly become a family favourite! Since it can be served in so many different ways, it’s a new experience every time. Plus, it’s super healthy, and is truly simple to make, and the entire family enjoys it. It’s a win-win-win!
To prep your veggies, don’t worry about chopping everything into uniform sizes and pieces.
As long as it’ll fit through your food processor or veggie bullet, you’re good to go. Remember, you want all your veggies (except the sun dried tomatoes) shredded, and NOT pureed.
I use the small blender attachment on my veggie bullet to first pulse the pumpkin seeds and set them aside. Then I puree my seasoning and sun dried tomato mixture and combine with the chopped up seeds.
Using my shredder attachment, I shred the veggies directly into my nonstick cooking pot to save myself one extra bowl to wash! If you don’t have a veggie bullet, you may use a food processor. Although, I do recommend this handy appliance as it blends, shreds, chops, and spiralizes!! (No, I do not get paid for this endorsement, I just truly love it!).
Did I mention how versatile this vegan taco meat is? Use whole wheat or corn tortillas to wrap it up for a traditional taco.
Or opt for a low carb option and make it a salad! I often skip the bread and load mine with avocado, cilantro and chopped onion and tomato.