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!

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