As summer winds down and we transition into fall, fun dinners like taco night are a great way to add spice to any weeknight. They are simple and easy to make on a weekend or a busy school night as well as a perfect food to serve at parties for DIY dishes. This version of plant based, vegan taco meat is a great way for all sorts of diners to join in the Mexican fiesta as it is healthy, gluten free, good for metabolism and full of flavor.
- 1 cup raw walnuts (soaked 3-4 hours and dried)
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Pinch of cayenne
- 1/3 cup olive oil (optional if you want it oil free)
- 2/3 teaspoon sea salt
- Black pepper, to taste
- 1 teaspoon tamari or soy sauce
Pulse walnuts in a food processor until crumbly but not pasty. Dump processed walnuts into a bowl and add other ingredients, mixing until all ingredients are well incorporated. Keeps for 4-5 days in the fridge. Use in tacos, burritos, salads and even on crackers!