Recipe is inspired from BrandNewVegan.com
Preheat oven at 350 degrees
Using a food processor, lightly pulse the mushrooms until they're similar in size to the riced cauliflower. Or finely dice them with a knife. Pour into large bowl.
Using a food processor, lightly pulse the mushrooms. If you do this in the food processor, do it separately from the mushrooms so it doesn't get mushy. Or finely dice them with a knife. Add to mushroom mixture in the bowl.
If you are using a head of cauliflower this is where you would clean it and then lightly pulse in the food processor. Add this to the mushroom & walnuts
Stir in liquid aminos or low-sodium soy sauce and mix well.
Add the remaining spices and stir well.
Spread the mixture onto a baking sheet covered with parchment paper or Silpat mat.
Bake for 45 minutes. Lightly stir every 15 minutes.
Taco meat is complete. Add your favorite toppings and enjoy your meat-free tacos!