Spring Recipe: Bright Vegan Tacos
Updated: Jan 25
For my vegan clients, here's a delicious recipe for Vegan Tacos.
To make this recipe gluten-free, ensure that you choose Tamari that is gluten free as well as corn tacos.
3/4 cup of walnuts
3/4 cup of roasted almonds
1/2 cup of chopped sundried tomatoes
1 small clove garlic (or ½ medium clove), minced
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 ground chilli or cayenne pepper
11/2 tablespoons soy sauce or tamari
1 tablespoon balsamic vinegar
For the Salsa
11/2 cups pineapple or ripe mango, diced
1/2 red onion, finely diced
3-5 vine-ripened tomatoes, diced
3/4 cup coriander chopped
1-2 tablespoon lime or lemon juice
For the Guacamole
2 just-ripe avocados
3-4 tablespoons lime or lemon juice
12 Soft corn tortillas or crispy corn taco shells
1/3 cup pickled jalapeños
To make the nut-mince, place all ingredients in a food processor and pulse a few times until ingredients are crumbly and just combined – be careful that you don’t over-process the mixture or else it will lose its crumbly texture and be too smooth. The texture should reassemble that of crumbly cooked mince.
Combine all salsa ingredients and season to taste with salt, pepper, lime or lemon juice and a drizzle of extra-virgin olive or avocado oil.
Mash avocado and lime or lemon juice together, and season to taste with salt and pepper.
Cook tortillas or taco shells according to packet instructions – generally taco shells you bake in the oven at 180C for about 5 minutes, and soft tortillas you heat in a hot fry pan with a little drizzle of oil
To serve, place all components of the meal in the middle of the table for people to help themselves and build their own tacos. To build a taco, spoon some nut-mince, salsa and guacamole into a tortilla/taco, top with a few jalapeños and eat!