Raw Vegan Taco “meat”

This is one of the first recipes I learned about when transitioning to mostly raw. It’s also one of my favorites. I love recipes that have only a few ingredients. I’m all about making things easy and this is one you can make the night before and it’s better the next day.

Taco food processor

 

I don’t like the taste of meat but I do like Mexican food. ┬áThis concoction has a nice filling texture and could a great base for lots of other recipes. You can process it for a short time and leave the nuts in bigger chunks for a nutty salad topper, which I do most of the time or process it for a longer period and it becomes a nice nut pate for crackers or in a half avocado with some chopped tomatoes.

Not Taco Meat in the Food Processor

If you want a more authentic taco experience add it to some lettuce leaves with chopped onion, peppers and tomatoes and guacamole. You could add cashew sour cream to it as well.

Not Taco Meat

Ingredients
1 cup walnuts
1/2 cup sun-dried tomatoes, soaked 2-8h and drained
1 tsp cumin
1/2 tsp garlic powder
1/8-1/4 tsp salt (adjust to taste)
pinch chili – to taste
pinch cayenne pepper – to taste
Instructions
Cover the sun-dried tomatoes in water and leave to soak for 2 to 8 hours. Drain.
Process all of the ingredients in a food processor until well combined, but still chunky. You should process in short bursts and then mix with a spoon then pulse again to keep it consistent.

You can eat this right away but I promise it tastes really good if it sits in the fridge for a bit. It also lasts a few days if you don’t eat it all. I find it to be really filling.

For the salad in the cover picture, I used some super greens, an avocado, olives, thin sliced carrots, and nutritional yeast, with liquid aminos and tahini dressing. Just mix a table spoon of each together.

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