This vegan meat substitute can be turned into taco meat and chili in just a few minutes! This recipe is low carb, with no soy or beans!
R E C I P E
For the Vegan “Meat”:
1 zucchini
8 oz mushrooms
1/2 large eggplant, peeled
1 onion
5 cloves garlic
1 cup walnuts
2 tbsp coconut oil
1 bag frozen cauliflower rice
2 tsp salt
1/2 tsp black pepper
Mushroom umami seasoning (optional)
Pulse all veggie/nut ingredients individually in a food processor, having it replicate ground beef. Add the cauliflower rice and the shredded veggies to a pan – saute in 2 tbsp of coconut oil, for 10 minutes. Add salt and pepper. This is your regular “meat” mixture that you can add to any recipes! Try it with spaghetti squash, marinara and my almond chive nut cheese for an Italian spaghetti night!
To Make Taco “Meat”
2 tbsp Chili powder
1 tsp smoked paprika
1 tsp ground cumin
1 tsp oregano
1/2 tsp onion powder
1/2 tsp garlic powder
pinch of red peppers flakes
1/8 tsp cayenne
1/2 tsp Chipotle chili Pepper (optional)
Mix really well into already prepared vegan “meat” from above. Cook 2 more minutes and enjoy!
To Make Vegan Chili:
2 bell peppers, chopped
1 (14.5oz) can of diced tomatoes
1 tbsp chili powder
1 tsp salt
2 tbsp coconut oil
Saute peppers in coconut oil for 8 minutes. Add diced tomatoes, and 2/3 of the taco “meat” mixture from above. Cook for 5 minutes and enjoy!
S T U F F T O W A T C H
Keto & Vegan Porridge:
Almond Nut Cheese:
Keto & Vegan Fudge:
Watch my other Keto videos:
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D I S C L A I M E R
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