I’m usually pretty stoked with my kitchen creations, but sometimes i’m really really stoked and this is one of those times.
These vegan tacos were born out of the fact that I wanted to use my new tofu mock cheese method that I created for this super tasty rice dish. From there I just used what we had in the kitchen, not your typical taco fillings but man…taco heaven is all I can say.
Crispy Pumpkin and cauliflower:
About 1/4 of a small pumpkin chopped into little cubes
1 small ish head of cauliflower chopped
1/2 purple onion finely diced
In a large fry pan cook the cubed pumpkin first in about 1/2 inch of water with the lid on. Once the water in absorbed and the pumpkin is a bit tender add the cauliflower, onion and some coconut oil and fry until all tender and a bit crispy around the edges. Spices I used were cumin, paprika, salt and pepper and a dash of cinnamon. Don’t be shy with spices! Especially the paprika and cumin!
Walnut ground round:
1 cup of walnuts Soaked and drained
1/3 cup oatmeal (not necessary but stretches the expensive and high calorie content of the nuts a bit)
Cumin, coriander, paprika, salt, pepper, Cayenne
Pulse lightly for a quick second, add in 1/2 TBS lime juice and pulse again very quick and light! You want it to be nice and crumbly. if it’s not wet enough looking at a tiny bit more water.
Sweet and salty Tomato chutney:
1 cup ripe tomatoes
1/4 cup sun dried tomatoes
1/2 TBS apple cider vinegar
A good crack of himalayan rock salt
Sweetener (I used a couple dashes of stevia but anything else sweet will work)
Blend until combined but still a bit chunky
Firm tofu grated, (about two cups grated)
3 garlic cloves minced
1/4 cup nutritional yeast
1/4 tsp mustard powder
2 TBS flax meal
Tumeric, paprika, Himalayan rock salt, pepper
Again, I didn’t measure spices, but don’t be shy!!
Mix all ingredients until well combined. Cook in a wok or fry pan with a bit of coconut oil until it’s a bit crispy.
The best stuffing method we found was: pumpkin and cauli first, lettuce, walnut, tomato chutney, green chilli sauce (if you’re using) and then the cheeze last. It all stays nice and packed in if you do it like this and isn’t overly messy, as tacos tend to be.
We were pretty devastated when we realised we didn’t have an avocados, so devastated that we almost boycotted the whole taco idea…but i’m extremely happy we went through with it sans avo because they were amazing. If you’ve got a ripe avo tho, I wouldn’t hesitate to put it to good use in these!
Ps. We ended up with leftovers that the next day for lunch, as well as some leftover black rice, was a very convenient and delish meal!