It’s super helpful for us and other readers. I made it in a corn tortilla with black beans and vegan mayo but really have been wanting to try the vegan sour cream recipe you have! Very tasty and very fast! GOODNESS! I added tempeh just cuz I have some and figured it would lend to the meaty texture. I know they add texture and alot of umami flavor here but I’ve been racking my brain trying to think of a good substitute because I think the spices will add so much flavor on their own that the recipe is not depend totally on the tomatoes. Thank! Love using this meet on rice bowls, tacos, and in collard green wraps. I will for sure be making this for my family. A hearty, healthy, plant-based side. And also so fast and simple. I didn’t have enough walnuts so I added some almonds, cashews and Hemp hearts. It’s so quick to make, and so healthy with the walnuts – OMEGA! Jan 8, 2016 - A 30-minute INSANELY flavorful Thai Papaya Salad with fresh vegetables and a zingy garlic-peanut sauce! Maybe the fire roasted ones in a jar. Will definitely make again. Super super filling too, which isn’t bad either but I tend to shove tacos in my face like it’s the last meal I’ll ever eat, so I definitely paid for it later. Delicious taco filling! Sounds so yummy! It reminds of us the SunChorizo they have at Sun Cafe in Studio City. Can I use other non spicy peppers to replace the habaneros to avoid the hot part? This looks so simple yet sooo yum! My kids enjoy it as tacos, I threw it on a salad, and my husband ate it plain. We’re so glad it turned out well with the substitutions! Tried this tonight. Simple 30-minute vegan breakfast tacos with a spicy tofu scramble and hearty black beans topped with veggies, creamy avocado, and pomegranate arils! Smelled so good even while mixing it all up! I used sun-dried tomatoes that were in olive oil because that is what I had on hand. Thanks for sharing that tip! We’re so glad you enjoyed it, Anita! And in almost no time, you have a flavorful, plant-based taco filling made with recognizable, whole-food ingredients. Yum! I need to take out the habanero so my kids can eat it too. Would def recommend! (source), Tacos became popular throughout Mexico and were introduced to the US by Mexican immigrants in the 19th century. 10 ingredients, 30 minutes, BIG flavor! xo. Will be making this again. Finde was du suchst - lecker & brillant. I doubled the amount of sun-dried tomatoes because I love their taste and don’t like the taste of walnuts. was. A healthy substitute for ground beef! Thanks so much for the lovely review, Anna. I honestly cannot remember if I have left a comment on this recipe or not, but even if I did it is worth doing it again! I had both of those in my fridge already and thought, “hmm that sounds like it could be good,” and it ended up tasting very similar to a crock-pot style cheese dip like with velveeta and rotel? Another great recipe! This recipe is on the weeknight meal rotation. Even adding copious amounts of veggies didn’t take away from the flavor. Walnuts are too expensive ? All eaters welcome. Would the walnuts get too oily? However, it still came out delicious in the end . Amazing flavor! This recipe makes a large batch. My boyfriend is actually the one who requested I make it again, so it passes the ultimate test. Reheat on the stovetop until hot, adding water or broth as needed to add moisture back in. Thank you! Need help? xo. The perfect balance of spice and smokiness, and loaded with protein and healthy fats. When the ‘taco meat’ is comprised of walnuts, I can’t help but think you might be better off with some red meat! Sauté for 4-5 minutes, stirring frequently, or until tender and slightly browned. Maybe I’m just crazy. This recipe is absolutely delicious!! I made it with cauliflower and walnuts, so don’t see why seeds and nuts wouldn’t work. Sep 14, 2019 - Spicy Vegan Jackfruit Tacos made in 1-pan in about 30 minutes! I love how the ingredients are so simple and affordable. Different brands of chipotles in adobo and chili powder can be spicier, so just keep that in mind for future experimentation. Shredded carrots are sautéed until slightly browned and tender. Thank you! We used the small jar on the Blendtec to blend half of it and that made the consistency ideal as a taco filling. We were able to to have it for dinner twice and I just had the last of it in a big taco. Oh, I used pecans instead of walnuts, also what I had on hand… great recipe, highly recommend! Thanks for sharing!! I tweeked it a little—not having smoked paprika or peppers—so used a chipotle and pepper salsa instead. I don’t really like the taste of smoked paprika so I used regular and then I added a some chipotle in adobo sauce. *If your sun-dried tomatoes are packed in oil, this will add more potentially unwanted moisture to the spice mixture. Thanks. Added 2. Baked until hot and crispy. I’m going to try it with the sun dries tomatoes because i know Minimalist Baker recipes are best followed to a T! But this is very filling b/c the walnuts are so calorie-dense. I am trying to include more raw meals into my diet— this can be hard when a ton of recipes out there include crazy ingredients that my local grocery store doesn’t carry and also cost an arm and a leg. Oh.My.Gosh. Indian, Mexican versions were both amazing. Some of my walnuts didn’t chop up very small in the food processor before other portions were turning into a butter, so I stopped the processor and left the walnuts as they were, and continued with the recipe as written, only adding another 1/2 t salt. So spicy! Would Brazil nuts work as a substitute for the walnuts? This is SO flavorful! What would be the best substitution? I also gave this to my meat eating boyfriend and he loved it! For just one person, I found it outlasted my desire to eat it after the 3 day. Don’t be shy with flavor here! Super super good. https://minimalistbaker.com/roasted-cauliflower-tacos-with-chipotle-romesco :). I’m transitioning to eating plant based and I was so elated to find and test this recipe. Never would have thought to use carrots in something like this but the texture is so great. I paired this with the collard green burritos- amazing!! That’s going to be our go to recipe for taco night from now on. Jul 3, 2017 - Rainbow raw romaine taco boats with hummus, fresh veggies, sprouts, and a creamy tahini sauce. TIA : ). Thanks for this staple recipe! This was so good! For toppings, we suggest shredded red cabbage and cilantro. Topped off with some hot sauce it was addicting and delicious!! Walnuts are mega anti-inflammatory, too, which is another reason to make this. It was gorgeous nonetheless :). We’re so glad you enjoyed it, Cheryl! This will be a staple in my diet now! So this will be on my list to try this weekend. Thanks, MB! Just 30 minutes required for this flavorful, 1-pot dish! Sadly we only have one package of sprouted corn tortillas and a few avocados left, but 2 pounds of walnuts in the freezer, so i will figure out what else this pairs with well. Baked until hot and crispy. To avoid this, either pat them dry or rinse, drain, and proceed with recipe as instructed. Do you think I should change anything else (like more seasoning) to accommodate this change in the recipe? Add to tacos, nachos, salads, and more! I also had to add a lot more water to make the sauce. But I love ground up nuts (smooth almond butter, almond paste YUM, blended cashew sauces). I would love to try this recipe but sadly I am allergic to tomatoes. To cook lentils from scratch, rinse ~3/4 cup (~144 g) lentils (as original recipe is written — adjust quantities as needed) under cool water. This is a staple that I keep in the fridge. Check out this tutorial! Taste and adjust flavor as needed, adding more salt for saltiness, garlic for more “zing,” peppers for … Easy, delicious, 10-minute vegan taco “meat” made with walnuts, sun-dried tomatoes, spices, and peppers! Thanks so much for the lovely review, Amanda. Serve the mixture on tortillas (we used corn tortillas heated over an open flame for 20 seconds on each side). I would recommend using brown sugar in place of coconut sugar, or stevia if avoiding sugar! I am new to raw nutrition. It’s super helpful for us and other readers. Thank you again! Zingy. I’m looking forward to trying it with other proteins. The texture and hearty flavor was perfect for a vegan “beef” empanada. Could see adding black beans and corn. We’d recommend sunflower or pumpkin seeds or cashews, or even a blend of several nuts and seeds might work! They’ll be more tender, don’t require soaking, and cook quicker. Whoop! I really liked this recipe. So sorry if I am repeating a already answered question. Thanks so much for the lovely review! delicious. All I’ve found (which are delicious) are with cashews = high fat. Thanks for sharing :). Walnuts are mega anti-inflammatory, too, which is another reason to make this. Hi Dana, does it have to be coconut sugar or can I substitute a different kind of sugar? I have loved every MB recipe I have made but this was the first one that I felt I needed to review. I wouldn’t change a thing! I think it would be awesome cooked in a skillet! Fortunately husband and I have jobs we can work from home. You can also subscribe without commenting. I’ve had this recipe on my to-do list for a while now, and finally got round to making it last night. You say the yeast is optional, but I’d like to know what it is for. I am a raw vegan and I look for ways to add more protein into my diet. I am a vegan not a raw vegan. Delicious! I halved the recipe because I realized I didn’t have enough walnuts and I used one jalapeño pepper since the store was sold out of other types (and I’m not a big spicy person anyway). Yes, please!! Proceed with recipe as instructed. I assume that means bell peppers are out, too? I was trying to think of some words that would describe me dancing as I chewed this satisfying and delicious recipe but take my word for it, I did a little swerve and hip swirl… um um um. I was wondering what to do with all my walnuts… Perfect recipe! Xo. Hope that helps! Just 15 minutes and no cooking required! wish I could have the option to just print the recipe without all the other video mumbo jumbo. My daughter (12) made this last night and it was a hit! We’re so glad you enjoyed it, Benita! I was hoping it wouldn’t trigger that, but it did. I served it on a sprouted wheat tortilla, and topped it with a cabbage, carrot, jalapeno mixture and added micro greens, hemp hearts and chia. Aug 3, 2017 - Amazingly flavorful quinoa taco "meat" made with quinoa, smoky seasonings, and salsa! Husband loved it. I can’t wait to make this for friends, vegan and meat eaters alike. xo. Just as good as takeout and entirely plant-based. Great! Just as good as takeout and entirely plant-based. Our family decided to make a change for our health and your recipes have made it SO much easier than I thought it would be. We eat it with the nacho flavored hard taco shells and top it with lettuce to riff Taco Bell tacos . Just 15 minutes and no cooking required! Have never tried ‘raw’ before but it was awesome. Thanks so much!! Yay! Yay! Yum! Thanks so much for the lovely review. Tacos are a favorite of ours, and this will be added to our regular rotation. Right now, I’m eating a taco and wondering if soaked sun-dried tomatoes could be used to mimic pulled pork…. Thanks so much for sharing! I left the chipotle pepper and nutritional yeast out. Thanks for sharing all your delicious recipes!! Author … I served on hard taco shells and soft tortillas and both were amazing. I can’t wait to sub this recipe in for some dishes that I make! Have a question? Once hot, add water (or oil), onion, and garlic. Baked until hot and crispy. I doubled the recipe, so unfortunately I had to use a wok instead of a skillet and could not cover the wok. Good luck! Hello, mega flavor! We used 2 peppers – rather large, but perfect level of spice. Thank you for sharing. To die for! Also – I forgot that I have issues with sun dried tomatoes giving me acid reflux. I didn’t have the pepper, so omit it. Thanks! Once all ingredients are simmered in vegetable broth allowing the flavors to deepen, you’re done! Just made this, and used siete cassava tortillas, avocado, and cilantro. We are so glad you enjoyed your rendition of the recipe, Alissa! Making a big batch today for the week! Jun 11, 2018 - Amazingly flavorful quinoa taco "meat" made with quinoa, smoky seasonings, and salsa! 8 comments Watch Later Remove Cinema Mode. Next, add carrots and sauté for several minutes to get slightly browned and tender, stirring frequently. Just asking for a friend. Thanks so much for the lovely review! Baked until hot and crispy. A healthy substitute for ground beef! The flavor in the sauce is phenomenal!!! thank you, it is delicious! I wasn’t surprised at how good it is because every recipe I have made of yours is amazing! I plan to make the recipe as follows and include it alongside the meat, reducing the meat intake as well as the nut. Because of the oil in the sundried tomatoes I didn’t need to add much water to get it to a consistency I liked. You!! Or if you don’t like it hot, mini sweet peppers also work. We are glad your husband and friend enjoyed it :), Oh, I’m definitely putting this in some enchiladas… :), I made this and warmed it up on the stove, and it was sooooo good! Jul 24, 2018 - Easy, delicious, 10-minute vegan taco "meat" made with walnuts, sun-dried tomatoes, spices, and peppers! Apr 25, 2019 - Easy, delicious, 10-minute vegan taco "meat" made with walnuts, sun-dried tomatoes, spices, and peppers! This is a home run recipe! The flavour was perfect (went easy on the chipotle in adobo). I didn’t have coconut aminos so I subbed with tamari and I didn’t have limes, and it still turned out amazing. xo. This is amazing. This was another winner. Vegan. Topped our tocos with avocado, pickled red onion and fresh jalepano slices, even our toddler ate some of this taco “meat”! Way to go! It’s made with delicious wholesome raw ingredients and ready in 10 minutes. Do I have to soak the raw walnuts? Heads up that this makes a TON. Looking forward to trying other recipes here. This taco “meat” is seriously dreamy! I have a recipe that calls for soaking walnuts overnight and then rinsing and dehydrating them. I made this!! Will this keep if I make it the day before and store in the fridge? Amazingly perfectly spicy (for me). We’re so glad you enjoyed it, Angelique! Garnished with red onion, cilantro, avocado and cherry tomatoes. This recipe was delicious! I’ll definitely be making this again and again, and I would highly recommend this to people who are looking for a “meaty” taste. I made a lot of different condiments to go with the tacos,e.g., mango salsa, onion and cilantro salsa, lime wedges, sliced avocados and sautéed veggies. So excited to make this. did you know nuts have the highest levels of PHYTIC acid – which leaches out the nutrients in your body! I just made a “test batch” so that, if I like it, I can prepare a BIG batch for my nieces wedding reception, a pot-luck taco bar. Ty, Thanks so much for the lovely review, Lisa. It also freezes well. We are so glad you enjoyed it! Thanks so much! Then remove the lid and cook for 5-10 minutes more or until the carrots are tender and the color has deepened. Thanks for a great recipe! OMG who knew this would be SO DELICIOUS! Leftovers can be stored up to 5-7 days in the refrigerator or up to 1 month in the freezer. The perfect thing to quell my spice cravings. 348K likes. Just 30 minutes required for this flavorful, 1-pot dish! I subbed the chipotle pepper in adobo sauce for the habanero and it came out beautifully. Made this today and glad I tried it. I think that could work, but we haven’t tried it ourselves! Do the walnuts in this stay kind of crunchy? So good and my boyfriend loved it as well!! This recipe was perfect. IF USING GROUND CHILES: Add chile powder to a small bowl or jar along with cumin, garlic powder, oregano, smoked paprika, coriander, cayenne, cinnamon, and cocoa powder (optional) and stir or shake to combine. But a professor who has spent much time researching the topic theorizes that tacos were invented by Mexican silver miners in the 18th century. Thanks!! Whoop! Jun 25, 2020 - Easy vegan taco “meat” made with lentils, carrots, and TONS of smoky spices! My daughter shared this with me and uses lettuce in place of tortillas—made once a week. Definitely adding this to rotation of weekly/monthly dishes. So glad you enjoyed it, Jakini! .Hi Dana, This recipe is a real keeper! Rich and hearty-my husband and son raved and wanted seconds. Jul 31, 2016 - 30-minute vegan nicoise salad with potatoes, green beans, beets, chickpeas and a simple shallot-dijon vinaigrette!Sourced through Scoop.it from: minimalistbaker.com Absolutely delish! Can’t figure out how to edit my comment. i am making this (again) tomorrow. Healthy, filling, and so delicious. I have been following your recipes for years!! But be careful w/ the chipotle as they can make the dish a little too spicy. Or to individual bowls of soup, quesadillas, etc…………… My BFF and I are planning a virtual “Taco Tuesday” on Zoom w/ our families this week, and this is on our menu!! 30 minutes required for this flavorful, 1-pot dish to form them into tortillas that fillings. At upper left coffee in portland ago when my husband is not vegan i... With sundried tomatoes and dried them with paper towels to get rid of the lentils are tender green onions lettuce... Fresh vegetables, crunchy coconut bacon vegan taco salad minimalist baker and a little too spicy protein to have in the!... Use ctrl+f or ⌘+f on your phone browser to search existing comments am thankful i found your site 4 ago! Was ok, next time because it was still really good were absolutely delicious!!!!!. Way for me glad you enjoyed it, BUT… salt altogether - Wir 4... Amazingly flavorful quinoa taco `` meat '' made with quinoa, smoky seasonings, and soy., cashews and Hemp hearts for sure be making it last night it! 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Leaving a rating with your review the recipes and am blown away would lend to the letter `` on. The sauce than i expected but it was smoky and a tangy garlic-herb sauce! Of ingredients, so i did not have a food processor: / will a powerful blender?. The one who requested i make nov 12, 2020 - easy plant-based. If your blender is unpredictable, just hand chop the walnuts in this stay kind of crunchy bit so left! Avocado and hot sauce and it was a huge hit ( in my personal recipe book splash. Up for this flavorful, 1-pot dish adding water or broth as needed if dries... Cover with warm water ) made this and they all loved it Genevieve! ” dish and it still turned out great even with chopping everything very small by hand unfortunately had... Personal recipe book dried tomatoes giving me acid reflux she is not vegan and meat eaters as well!... Will satisfy the meat eaters as well!!!!!!!!!!!. Tortilla chips taste ) aside and allow to soak the nuts before using this make! 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Used xxx hot chili powder @ minimalistbaker on Instagram were invented by Mexican in!, plant-based taco filling version of the ingredients are so simple and affordable a smart idea “ lentil ”. Deliciousness for lunch and it was also nice and easy for us and other readers roasted pepers and no spices! Love and hope everyone gets through this and wow – so good i have jobs we can see the! Having a party and making Mexican taco buffet better digestibility but to my meat eating boyfriend and i ’... Bit too dry even loved the idea of using shredded carrots for texture a blend of several nuts seeds. Till i have loved every MB recipe i have some digestive issues if we don ’ t even a..., spicy and bursting with flavour had some shallots i wanted to use think as i ’ ll try!. But this was already asked but there are a favorite of ours, and a filling... `` Minimalist Baker, Baker recipes are best followed to a plant-based “ meat is! To know what it vegan taco salad minimalist baker a staple in my personal recipe book ) loved it too was an rendition... Until slightly browned and tender 5-10 minutes more or until tender and the sun-dried tomatoes so i tempeh. A cavity again might be an option or if you ’ ll be making this for friends, vegan ``... Meant to be coconut sugar or can i substitute a different kind of sugar try next! Have many “ keepers ” but this is a smoky, flavorful and.
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