How do I achieve the right texture for the almond taco meat?

Pulse the almonds in a food processor until well chopped but not flour-fine, then add beans and spices and pulse until chunky, avoiding a smooth paste.

What are the best ways to serve this almond taco meat?

This versatile mixture is excellent in tacos, burritos, or salads, and can be enjoyed either heated in a skillet or served cold.

How should I store leftover almond taco meat?

Store the almond taco meat in a sealed container in the refrigerator.

Can I adjust the spice level of this taco meat?

Yes, you can easily adjust the amount of red chili powder and cayenne powder to suit your preferred level of heat.

Is this recipe suitable for a grain-free diet?

Absolutely, this recipe uses raw almonds and kidney beans as its base, making it a delicious and naturally grain-free option for taco meat.

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Almond Taco Meat
[Vegan, Grain-Free]

MP By: Molly Patrick

Author Bio

Molly Patrick is really damn good at motivating people to eat a whole food plant-based... Read More

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Almond Taco Meat [Vegan, Grain-Free]

Looking for a healthy, soy-free and grain-free alternative to tacos? This taco "meat" is made out of almonds that chopped up to have the same texture as ground beef. The almonds are then generously seasoned with cumin, red chili powder, cilantro, and cayenne to have that quintessential taco flavor.

Ingredients You Need for Almond Taco Meat [Vegan, Grain-Free]

1 cup raw almonds
1 cup canned red kidney beans, rinsed and drained
1/2 teaspoon red chili powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon garlic powder
1/8 teaspoon cayenne powder or more
1/4 teaspoon salt
1 teaspoon balsamic vinegar

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How to Prepare Almond Taco Meat [Vegan, Grain-Free]

Place the almonds into your food processor and pulse for about 20-30 second, until the almonds are well chopped. There shouldn't be any huge pieces of almonds, but it shouldn’t be totally fine like flour either.
Add the kidney beans, red chili powder, cumin powder, coriander powder, garlic powder, cayenne powder, salt, and balsamic vinegar and pulse for about 20-30 seconds, until the mixture is mixed up. The consistency should be a bit chunky, not smooth like paste. Add salt if needed.
Place in a container and store in the refrigerator just like that. Use this mixture for tacos, burritos, or salads. You can heat it up in a skillet or have it cold.