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Vegan Taco Meat | Cooked | Mushroom, Black Bean | Oil-Free

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Today, I am sharing with you one (I confess— I have several) of my absolute favorite ground vegan taco meat recipes. With my easy-to-make homemade taco seasoning and a secret ingredient…this is the most flavorful and juiciest vegan taco meat I’ve made so far.  It’s perfect for loading up on soft or hard shell tacos and topping with all your favorites!

vegan gluten-free taco meat

As of late, I have been running a one-woman tortilla factory in my kitchen…not a legit one (of course) but tortillas were flying around like nobody’s business. I think I found a new passion, and a tasty one at that. With all these tortillas stacking up, I decided I better create some tasty fillings so I could put them to good use. Insert vegan taco meat!

In the vegan community, mushrooms are well known for being a meat substitute, and it just so happened that I had picked up two pounds from our local co-op.  Now, I know that not everyone likes mushrooms. I was one of those people for 35 years of my life, but when I started eating raw foods, my tastebuds shifted. But if you just can’t get past them I have three other options for you — my cooked Jackfruit and Black Bean Taco Meat, raw vegan Taco Walnut “Meat,” and raw vegan Lentil Taco meat. But, if you are a mushroom lover or one who is willing to explore, let me take a moment to talk about the ingredients used in this recipe.

Ingredient Run-Down


Black Beans

Tomato Paste

Taco Seasoning

vegan gluten-free taco meat

I took a close-up photo so you can get an idea of the texture.

Various Ways to Enjoy Vegan Taco Meat

Meal Prep Tacos

vegan gluten-free taco meatIngredients

Yields 4 1/2 cups


  1. Before using the mushrooms, remove any soil and grit. If necessary, trim the ends of the stalks.
  2. Place a large frying pan over medium heat; add the chopped mushrooms and diced onions. Cook until the mushrooms turn darker brown (not burnt but brown)
    • Mushrooms contain a lot of moisture, so you don’t need any water to do the typical water sauté. It might fool you at first, but just keep stirring it around, and soon you will start to see the liquid release.
    • I cooked mine until almost all the water released cooked back up, which took nearly 10 minutes. Don’t let them dry out.
  3. Once the mushrooms and onion have fully cooked down, add the black beans, tomato paste, and taco seasoning. Stir thoroughly and cook for another 10 minutes or so.
    • I provided a link for the taco seasoning recipe that I use. I used 2 tablespoons worth, but you can use less or add more. Make YOUR tastebuds happy.
  4. Enjoy! Leftovers should be stored in an airtight container in the fridge for 3-5 days.


Food Tip: If you have leftover tomato paste, freeze it in 1 Tbsp measurements. Once frozen, pop them out and put in a freezer-safe container.

2 thoughts on “Vegan Taco Meat | Cooked | Mushroom, Black Bean | Oil-Free

  1. Glorianne says:

    This looks so darn good Amie Sue. I got my mushrooms in town yesterday. I’m making it tomorrow for my mom’s 93rd birthday. I’m also making that flourless choc cake made mostly with walnuts whose name escapes me at the moment. With chocolate ganache frosting. I also want to make some almond butter today. So my food processor and blender are going to work! Thank you for inspiring me! My mom requested my husband’s spanish rice which has many yummy veges in it and his homemade organic tortillas, add in some nice greens and our menu is complete thanks to you. We will be ready to party. THANK YOU! Your website can’t be beat! xoxo

    • amie-sue says:

      Good evening Glorianne,

      Such a pleasure to hear from you and my goodness… what a beautiful spread of food you are going to be making for your mom’s birthday!! Please wish her the best for me and happy birthday! I wish I could be there to help with dishes (but first the act of eating lol). Thanks, Glorianne for taking the time to share all this with me. I am touched. blessings, amie sue :)

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