Making awesome vegan tacos is super easy – I actually alternate between two different recipes for the “meat” and both are fabulous. The first is to use walnuts – it sounds weird but it really works. (Even my meat-eating friends enjoy these tacos.) And it doesn’t get much easier – just blend walnuts, olive oil and spices together in the food processor and put it in a taco shell! It’s even raw, which is always nice.
The second recipe is a marinated tempeh – if you crumble up tempeh it has a similar texture to ground beef. Then you just marinate it for an hour or two and heat it in a skillet on the stove (recipe below.)
In this instance I made both and mixed them together and that was fabulous too! Once you’ve got your “meat” just put a spoonful into some corn tortillas, top with chopped tomatoes and cilantro, maybe some lettuce and avocado…you probably know what you like to put on your tacos! Serve with a side of corn or beans for a super quick and easy weeknight dinner.
Vegan Tacos, two ways (Vegan, Gluten Free)
Each recipe makes enough filling for about 8 tacos
Raw Walnut “Ground Beef”
- 1 cup raw walnuts
- 2 Tbsp Chili Powder
- 1 Tbsp Cumin
- 1 tsp salt
- 1/4 c. olive oil (or flaxseed oil)
Blend ingredients together in a food processor until nuts are chopped fine. Serve.
Marinated Tempeh “Ground Beef”
- 1 12 oz package tempeh
- 1 Tbsp Apple Cider Vinegar
- 1 Tbsp Lime juice
- 1 tsp soy sauce or Braggs liquid aminos
- Sprinkle of Tabasco sauce (to taste)
- 1/2 jalapeno, seeds removed and chopped
- 1 clove garlic, chopped
- 1 tsp cumin
- 1 tsp chili powder
- 1 c. water
Mix all ingredients except tempeh together in a medium bowl. Crumble tempeh into the marinade and let sit for at least one hour and up to overnight. When you are ready to make it, heat a medium skillet over medium heat and pour in the tempeh and the marinade. Heat, stirring occasionally, until liquid has evaporated and tempeh is heated through. Serve.