Vegan Taco Meat

My family looooves tacos. I think there is something special about sitting down to a table filled with bowls of toppings, where no matter how young or old you are, you get to create the perfect taco with JUST the right toppings. This is where I am quite boring. I like lettuce, tomatoes and onions. That’s it. I will always have one hard shell, and one soft burrito shell. It’s the perfect blend of spicy flavor mixed with my business as usual self.

Just a couple weeks ago my husband mentioned that he really missed tacos. You see – before I adapted the vegan diet – traditional meaty tacos were a main staple in our house. Since “the change” we have tried a couple of variations, but lets be real…sweet potatoes and black beans are delicious, yes, but they aren’t tricking any meat eater.

I was already thinking I would work tacos into our upcoming menu, but when I saw that Publix had their Campari tomatoes BOGO – it was like a sign from above. Yummy delicious tomatoes that smell like a garden in your fridge? Yes please! Well I couldn’t think of a better use for them other than atop of my vegan taco! Challenge accepted.

This recipe is super simple, and it actually has a texture similar to ground beef. With just 4 ingredients, very little prep and my husbands stamp of approval – this is sure to become a main staple in our home once again.

This recipe will feed 4 – 6 taco eaters, so you can either half the recipe or store leftovers in your fridge for up to 4 days. We had a non vegan friend over for dinner and she took home the leftovers to add to some leftover pasta sauce she had. I wouldn’t have thought to use it in sauce, but I certainly am going to try it now! Enjoy these suspiciously meaty tacos and let me know what you think!

Vegan Taco Meat


  • 1 cup Raw Almonds
  • 1 cup Walnuts
  • 2/3 cup Sun Dried Tomatoes
  • 2 TBS Olive Oil + 2 additional TBS
  • Taco Seasoning (Old El Paso is Vegan friendly!)
  • (Optional) Taco Toppings (Your favorite toppings!) & Shells/Wraps


  1. Combine almonds, walnuts, sun dried tomatoes and 2 TBS olive oil in food processor or blender
  2. Pulse until all items are combined
  3. Add taco seasoning and gently blend until consistency is chunky, and most nuts have been pulsed. Mixture should resemble texture of ground beef.
  4. Add the additional 2 TBS olive oil to saucepan and heat to medium high
  5. Add nut/tomato mixture to the sauicepan and heat through (I like to char some of the mixture for that extra browned taste)
  6. Serve with all of your favorite taco toppings!

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