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.
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.
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.
We fried the tortilla shells in oil because everything is better with fat. Other toppings were guacamole, veggies, refried beans, and cactus.
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.
One of my hosts also cut a couple tortillas and fried them into chips. Pretty awesome.
What are your favorite vegan taco toppings?