These vegan tacos use walnut meat for the filling, topped with a selection of quick pickles and finished with a vegan sour cream sauce.
Add the flaked almonds and boiling water into a small bowl.
Ensure the almonds are covered with water.
Soak until completely cool.
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.
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.
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.
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.
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.
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.
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 carrot.
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.
These vegan tacos use walnut meat for the filling, topped with a selection of quick pickles and finished with a vegan sour cream sauce.
Add the flaked almonds and boiling water into a small bowl.
Ensure the almonds are covered with water.
Soak until completely cool.
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.
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.
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.
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.
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.
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.
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 carrot.
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.