Vegetarian tacos often mean substituting ground beef, or chicken, for loads of highly processed vegetarian “meat” items which can also be very expensive. Other alternatives for vegetarians might include heaping scoops of beans or rice which are also not part of the ketogenic way of life. My solution? An old school vegetarian meat substitute that can be seasoned to impersonate multiple different recipes: walnut meat!
Recipe from ruled.me
- Prep: 15 m
- Cook: 10 m
- Total: 25 m
- Servings: 6
For the Filling
- 7 oz cauliflower
- 1 cup raw walnuts
- 1 tbsp hulled hemp seeds
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp smoked paprika
- 2 tsp adobo sauce
- 4 tbsp avocado oil divided
- 2 tbsp cheddar cheese shredded
- 1 tsp salt
For the Avocado Boats
- 1/2 medium avocado
- 1 tbsp sour cream
- 1 tbsp cheddar cheese shredded
- Break the cauliflower into florets and place in a food processor with the raw walnuts, hemp seeds, and seasonings.
- Pulse the mixture a few times until the cauliflower and nuts become a crumble.
- Working in two batches, heat half of the oil in a large non-stick skillet over medium heat and add half of the taco meat mixture. Stir well as the nuts are toasted and the cauliflower softens.
- Add half of the adobo sauce and fold it into the mixture, making sure the mix is browning evenly on both sides.
- Remove from heat and fold in the shredded cheese, season with salt, and add to a serving bowl. Repeat with the rest of the taco filling.
- Slice the avocado in half and remove the stone. Scoop part of the avocado out with a spoon to make room for the taco mixture. Save and add as a topping later.
- Fill with ½ cup prepared taco mixture and top with sour cream, shredded cheddar cheese, or any of your favorite low carb taco toppings!