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 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 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.
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 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 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.