Lenten taco dinner

Last Tuesday was Lenten Taco Night with friends. I posted the cashew cream earlier, I also made my tahini nacho cheez sauce and, of course, walnut taco “meat” filling.

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I’ve made this before. This time I just used 1 1/4 C walnuts, soaked overnight and drained, with a couple cloves of garlic and seasoned with smoked paprika, chili powder, salt & pepper.

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Ground in the food processor until it becomes crumbly and meaty in consistency. You may need to add a tablespoon or so of water to get it just right.

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We fried the tortilla shells in oil because everything is better with fat. Other toppings were guacamole, veggies, refried beans, and cactus.

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Who doesn’t love a good taco? These can be gluten free if you use corn tortillas, and oil free if you don’t fry them. AND they’re raw aside from the shells. I guess you could use a big lettuce leaf or Swiss chard or kale instead if that’s your thing.

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One of my hosts also cut a couple tortillas and fried them into chips. Pretty awesome.

What are your favorite vegan taco toppings?

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