Vegan Tacos
These vegan tacos use walnut meat for the filling, topped with a selection of quick pickles and finished with a vegan sour cream sauce.
This recipe is prepared with:
Ingredients
250 g water
250 ml apple cider vinegar
250 g. water
1 Tbsp caster sugar
1.5 tsp salt
100 g radish, trimmed
1 red onion, peeled, trimmed, cut to fit feed tube
4 jalapeño peppers, trimmed
For the vegan sour cream
water, as needed, boiling
60 g flaked almonds
80 g water
1 Tbsp lime juice
seasoning, to taste
1 tsp cornflour
1-2 Tbsp plant-based milk
For the walnut meat
360 g walnut halves
100 g sundried tomatoes, drained
2 tsp liquid smoke
2 tsp smoked paprika
2 tsp ground cumin
0.5 tsp chilli powder
1 tsp garlic powder
seasoning, to taste
2 Tbsp nutritional yeast
To finish
12-16 taco shells, warm
3 avocados, peeled, stoned, sliced
red cabbage, as needed , shredded
red chilli, as needed
tinned black beans, as needed
yellow pepper, as needed, deseeded, flnely sliced
carrot, peeled, shredded
2 Tbsp lime juice
To serve
lime, cut in wedges as needed
15 g fresh coriander, destalked
tomato salsa, as needed
Utensils
Instructions
STEP 1/8
Add the flaked almonds and boiling water into a small bowl
Ensure the almonds are covered with water
Soak until completely cool
STEP 2/8
Add vinegar, water, sugar, salt into a small saucepan
Place over a medium-high heat
Bring to a simmer and stir until the sugar has dissolved
Remove from the heat and let cool slightly
Transfer the mixture to a jug
STEP 3/8
Assemble the Food Processor bowl
Fit the Slicing disc, attach the Express Serve lid and ensure it is locked into place
Place a medium bowl underneath the Express Serve attachment
Slice radishes, red onion and jalapeños into the medium bowl using the pusher
Transfer the sliced vegetables into a jar
Pour the contents of the jug into the jar so that the vegetables are completely covered in the pickling liquor
Set aside and let cool
STEP 4/8
Clean, retrieve the food processor bowl and fit the Knife blade
Transfer the soaked almonds into the food processor bowl
Add 80 g water, lime juice and seasoning into the food processor bowl
Attach the lid and ensure the pusher is in the feed tube
Blend until smooth
Scrape down the sides of the bowl with a spatula
Blend again if necessary
STEP 5/8
Transfer the mixture into a small saucepan
Add cornflour into the saucepan
Stir until combined
Place over a medium heat stirring constantly until the mixture thickens slightly
Remove from the heat
Transfer the mixture into a small bowl
Add plant-based milk into the small bowl to thin the mixture slightly
The mixture should have a dropping consistency like a sour cream
Chill in a refrigerator until cold
Transfer into a serving bowl and set aside
STEP 6/8
Assemble the Food Processor bowl and fit the Knife blade
Add a quarter of the walnut halves into the Food Processor bowl
Pulse until roughly chopped
Transfer the mixture into a medium bowl
Repeat the same process with the remaining walnut halves, work in 2-3 batches so that you do not overload the machine
Add sundried tomatoes, yeast, liquid smoke, smoked paprika, spices and seasoning into the food processor bowl
Pulse until smooth
Transfer the tomato mixture into the medium bowl containing the chopped walnuts
Stir until combined
STEP 7/8
Add the walnut meat from the medium bowl into a medium frying pan
Place over a medium heat for 5-10 minutes, stirring occasionally until warm
Add coriander, lime juice into the frying pan
Stir to combine
Remove from the heat and set aside
STEP 8/8
To Finish
Fill each taco with some walnut meat
Add some sliced avocados and some of the pickles, red cabbage, chilli, beans, yellow pepper and carrrot
Drizzle with vegan sour cream
To Serve
Serve with remaining pickles, lime wedges, fresh coriander and tomato salsa
Substitutions
Corn tacos can be replaced with flour tacos
Almond flakes can be replaced with 60 g of whole cashews
You can use shop-bought vegan sour cream or thick vegan yoghurt, if you prefer.
If you have time; make the pickles at least an hour before you want to eat them to allow them to develop in flavour, once stored in a jar they will keep getting better and can be added to a variety of dishes.
Store any leftover sour cream sauce in a sealed container in the fridge for 4-5 days.
Vegan Tacos
These vegan tacos use walnut meat for the filling, topped with a selection of quick pickles and finished with a vegan sour cream sauce.
Ingredients
250 g water
250 ml apple cider vinegar
250 g. water
1 Tbsp caster sugar
1.5 tsp salt
100 g radish, trimmed
1 red onion, peeled, trimmed, cut to fit feed tube
4 jalapeño peppers, trimmed
For the vegan sour cream
water, as needed, boiling
60 g flaked almonds
80 g water
1 Tbsp lime juice
seasoning, to taste
1 tsp cornflour
1-2 Tbsp plant-based milk
For the walnut meat
360 g walnut halves
100 g sundried tomatoes, drained
2 tsp liquid smoke
2 tsp smoked paprika
2 tsp ground cumin
0.5 tsp chilli powder
1 tsp garlic powder
seasoning, to taste
2 Tbsp nutritional yeast
To finish
12-16 taco shells, warm
3 avocados, peeled, stoned, sliced
red cabbage, as needed , shredded
red chilli, as needed
tinned black beans, as needed
yellow pepper, as needed, deseeded, flnely sliced
carrot, peeled, shredded
2 Tbsp lime juice
To serve
lime, cut in wedges as needed
15 g fresh coriander, destalked
tomato salsa, as needed
Utensils
Instructions
STEP 1/8
Add the flaked almonds and boiling water into a small bowl
Ensure the almonds are covered with water
Soak until completely cool
STEP 2/8
Add vinegar, water, sugar, salt into a small saucepan
Place over a medium-high heat
Bring to a simmer and stir until the sugar has dissolved
Remove from the heat and let cool slightly
Transfer the mixture to a jug
STEP 3/8
Assemble the Food Processor bowl
Fit the Slicing disc, attach the Express Serve lid and ensure it is locked into place
Place a medium bowl underneath the Express Serve attachment
Slice radishes, red onion and jalapeños into the medium bowl using the pusher
Transfer the sliced vegetables into a jar
Pour the contents of the jug into the jar so that the vegetables are completely covered in the pickling liquor
Set aside and let cool
STEP 4/8
Clean, retrieve the food processor bowl and fit the Knife blade
Transfer the soaked almonds into the food processor bowl
Add 80 g water, lime juice and seasoning into the food processor bowl
Attach the lid and ensure the pusher is in the feed tube
Blend until smooth
Scrape down the sides of the bowl with a spatula
Blend again if necessary
STEP 5/8
Transfer the mixture into a small saucepan
Add cornflour into the saucepan
Stir until combined
Place over a medium heat stirring constantly until the mixture thickens slightly
Remove from the heat
Transfer the mixture into a small bowl
Add plant-based milk into the small bowl to thin the mixture slightly
The mixture should have a dropping consistency like a sour cream
Chill in a refrigerator until cold
Transfer into a serving bowl and set aside
STEP 6/8
Assemble the Food Processor bowl and fit the Knife blade
Add a quarter of the walnut halves into the Food Processor bowl
Pulse until roughly chopped
Transfer the mixture into a medium bowl
Repeat the same process with the remaining walnut halves, work in 2-3 batches so that you do not overload the machine
Add sundried tomatoes, yeast, liquid smoke, smoked paprika, spices and seasoning into the food processor bowl
Pulse until smooth
Transfer the tomato mixture into the medium bowl containing the chopped walnuts
Stir until combined
STEP 7/8
Add the walnut meat from the medium bowl into a medium frying pan
Place over a medium heat for 5-10 minutes, stirring occasionally until warm
Add coriander, lime juice into the frying pan
Stir to combine
Remove from the heat and set aside
STEP 8/8
To Finish
Fill each taco with some walnut meat
Add some sliced avocados and some of the pickles, red cabbage, chilli, beans, yellow pepper and carrrot
Drizzle with vegan sour cream
To Serve
Serve with remaining pickles, lime wedges, fresh coriander and tomato salsa
Substitutions
Corn tacos can be replaced with flour tacos
Almond flakes can be replaced with 60 g of whole cashews