It can be a challenge to make really satisfying and flavorful vegan tacos without resorting to some form of beans, whether refried or whole. The recipe below solves the problem with a super savory mix of sun-dried tomatoes, walnuts and spices. You can add any taco toppings you like, such as vegan sour cream or cashew cream, guacamole or salsa.
I’ve been making up a batch of these every taco Tuesday, and my vegan family couldn’t be happier. The filling mix keeps well in the refrigerator, so I often make a double or even triple batch. I use the leftovers as a spread for crackers or sandwiches, or mix it with cashew cream to make a savory dip for chips.
Vegan Tacos with Sun-Dried Tomato Walnut Crumble
4
10 minutes
none
10 minutes
1 cup walnuts
1/4 cup roasted and salted sunflower seeds
1/4 cup oil-packed sun-dried tomatoes, drained
1 tablespoon freshly squeezed lemon juice
2 garlic cloves, minced
2 teaspoons minced fresh oregano
1 teaspoon ground cumin
1 teaspoon soy sauce or tamari
1/4 teaspoon ground chipotle chile
1/4 teaspoon kosher salt
1/4 cup minced cilantro
8 corn tortillas, warmed in the oven or on a grill
2 cups shredded Romaine lettuce
1/4 cup diced red onion
1 or 2 lime wedges
In a food processor, combine the walnuts, sunflower seeds, tomatoes, lemon juice, garlic, oregano, cumin, chipotle, soy sauce, salt and cilantro and pulse to a chunky puree.
Spoon the mixture onto the warmed tortillas, dividing equally.
Top each taco with a bit of lettuce and diced onion.
Squeeze lime wedge over the tacos.
Serve immediately.