This recipe was borrowed with love from the metabolic health summit for all our Keto Vegans out there! Yes you can do Vegan Keto! The ketogenic diet is commonly contrasted with a plant-based lifestyle, but who says you can’t do both!? This plant-based “taco meat” is full of flavor, incredibly versatile, and is a perfect example of how these two worlds collide.
2 cups chopped mushrooms
3 cups pulsed cauliflower
1 cup chopped walnuts
1 cup chopped pecans
¼ cup melted coconut oil
2 TBS chili powder
1 TBS cumin
1 tsp garlic powder
1 tsp salt
Preheat oven to 350F. Line baking sheet with parchment paper.
Pulse cauliflower in food processor until ground (but not fully blended)
Finely chop mushrooms
In a large bowl, mix all spices and melted coconut oil
In the same bowl, add the rest of the ingredients and mix until everything is well-coated
Spread evenly on baking sheet to form a thin layer, about ½ inch (you may need two sheets)
Bake for 15 minutes, stir, and bake for another 15 minutes
Serve as you would taco meat!
Serving Size: ⅛ of recipe
Calories per serving: 275 Total Fat: 26g Protein: 6g Total Carbs: 8g Fiber: 4g Net Carbs: 4g