MultiPro Mini
For the pickles:Water 250 g Apple cider vinegar 250 mlWater 250 gCaster sugar 1 TbspSalt 1.5 tspRadish 100 g - trimmedRed onion 1 - peeled, trimmed, cut to fit the feed tubeJalapenos 4 - trimmed
For the vegan sour cream:Flaked almonds 60 g Water As needed - boilingWater 80 g Lime juice 1 TbspSalt To tastePepper To tasteCornflour 1 tspPlant-based milk 1-2 Tbsp
Forn the walnut meat:Walnut halves 360 gSundried tomatoes 100 g - drainedNutritional yeast 2 TbspLiquid smoke 2 tspSmoked paprika 2 tspGround cumin 2 tspChilli powder 0.5 tspGarlic powder 1 tspSalt To tastePepper To taste
To Finish:Corn tacos 12-16 - warmLime juice 2 TbspAvocado 3 - peeled, stoned, slicedRed cabbage As needed - shreddedRed chilli As needed - slicedBlack beans As neededYellow pepper As needed - destalked, deseeded, finely slicedCarrot As needed - peeled, shredded
To Serve:Lime wedges As needed Fresh coriander 15 g - destalkedTomato salsa As needed
Step 1Add flaked almonds and boiling water into a small bowlEnsure the almonds are covered with waterSoak until completely cool
Step 2 – making the picklesAdd apple cider vinegar, 250g of water, sugar, salt into a small saucepanPlace over a medium-high heatBring to a simmer and stir until the sugar has dissolvedRemove from the heat and let cool slightlyTransfer the mixture to a jug
Step 3Assemble the Food Processor bowlFit the Slicing disc, attach the Express Serve lid and ensure it is locked into placePlace a medium bowl underneath the Express Serve attachmentSlice radishes, red onion, jalapenos into the medium bowl using the pusherTransfer the sliced vegetables into a jarPour the content of the jug into the jar so that the vegetables are completely covered in the pickling liquorSet aside and let cool
Step 4Clean the Food Processor bowl and fit the Knife bladeTransfer the soaked almonds into the Food Processor bowlAdd 80g of water, lime juice, seasoning into the Food Processor bowlBlend until smoothScrape down the sides of the bowl with a spatulaBlend again if necessary
Step 5 – making the vegan sour creamTransfer the mixture from the Food Processor bowl into a small saucepanAdd cornflour into the saucepan and stir until combinedPlace over a medium heat stirring constantly until the mixture thickens slightlyRemove from the heatTransfer the mixture into a small bowlAdd plant-based milk into the small bowl to thin the mixture slightlyTip: The mixture should have a dropping consistency like a sour creamChill in a refrigerator until coldTransfer into a serving bowl and set aside
Step 6 – making the walnut meatAssemble the Food Processor bowl and fit the Knife BladeAdd quarter of the walnut halves into the Food Processor bowlPulse until roughly choppedTransfer the chopped walnuts into a medium bowl and set asideRepeat the same with the remaining walnutsAdd sundried tomatoes, yeast, liquid smoke, paprika, cumin, chili powder, garlic powder, salt, pepper into the Food Processor bowlPulse until smoothTransfer the mixture into the medium bowl containing the chopped walnutsStir to combine
Step 7Add the walnut meat from the medium bowl into a medium frying panPlace over a medium heat for 5-10 minutes, stirring occasionally until warmAdd coriander, lime juice into the frying panStir to combineRemove from the heat and set aside
To FinishFill each taco with some of the walnut meatAdd some sliced avocados, some of the pickles, red cabbage, fresh red chilli, black beans, yellow pepper and carrotsDrizzle with the vegan sour cream
ServeServe with the rest of the pickles, lime wedges, fresh coriander and tomato salsa
Substitutions:Flaked almonds can be replaced with whole cashews
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