Raw Vegan Taco Nut “Meat” (Raw, Vegan, Gluten Free, Soy Free) 1/2 C Raw Almonds 1/2 C Walnuts 1/3 C Sun Dried Tomatoes loosely packed (If using oil packed, may slightly reduce amount of olive oil added) 1/2 Tsp Chili Powder (or to taste) 1/4 Tsp Cayenne Powder (or to taste) 2 to 4 Tbsp Olive Oil (or hemp, flax, etc.) Optional: 1 Tsp Salt (or to taste) Put all ingredients into your Blending Device and Blend for about 30 seconds or until desired texture is reached. Don’t overblend and pulverize the mixture, or you will have taco meat spread rather than chunky taco “meat”. This will keep in the refrigerator for about 4 days. Note: The flavors marry and develop better after approximately 6-12 hours, so I like to make it in the morning for that night’s dinner if possible. Note with the nuts: You can use all almonds, all walnuts, all cashews, or all macadamia nuts or a combo. Or, incorporate some seeds in. I happen to like almonds and walnuts but use what you like or have on hand. Nuts are expensive and I use Trader Joe’s which may not be technically raw. Nor do I care. Click Here to See What Items I Always Keep in My Pantry. Note with the seasonings: You could also use a prepared taco seasoning mix like McCormick’s but that adds way too much sodium, onions, and garlic powder for my liking Put all ingredients into your Blending Device and Blend Add Sun-Dried Tomatoes, Seasonings, and Oil 30 Seconds Later… If you want to make this ahead of time, it will keep in the fridge for about 4 days without any issue. An in fact, the flavors marry better after about 6-12 hours, so I like to make it in the morning for that night’s dinner. The seasoning blend makes you think you’re really eating taco meat. This is a great recipe for those reluctant to plant-based meals because the heartiness and heaviness of the nuts with their protein and fat, as well as the familiar spices, and the slightly crunchy factor of the “meat” will convert any doubters! Savory Meal Recipes, Ideas, and Links: Add the Raw Vegan Taco Nut “Meat” to my Vegan Fajitas with Vegan Sweet Ginger-Lime-Cumin Dipping Sauce My Vegan Sweet Ginger-Cumin-Lime Dipping Sauce that blows the pants off Sour Cream! Fajitas Assembled with Sauce Slathered Drizzled Or, put the Raw Vegan Taco Nut “Meat” into Soft Taco Wraps, and gently heat them in the micro or stove to make Vegan Quesadillas with the Raw Vegan Taco Nut “Meat” Or, wrap the Raw Vegan Taco Nut “Meat” in Cabbage Leaves for a “Raw Taco” similar to what I did Here when I made Raw Vegan Cabbage Wraps Or Use the Raw Vegan Taco Nut “Meat” as a Filling for my Raw Vegan Cucumber Wraps Or you could swap out the Cucumber for zucchini and wrap those. Cukes or zukes, doesn’t matter. Or, put the Raw Vegan Taco Nut “Meat” in Romaine Boats similar to what I did with my Sweet & Tangy Chicken-Less Salad
Or, take the Raw Vegan Taco Nut “Meat” and do like I did with my Sweet-n-Nutty Un-Chicky Salad Recipe: I scooped out some of the Raw Vegan Taco Nut “Meat”mixture and plated it on top of dressed Romaine, carrots, tomatoes, and cucumbers for a deconstructed Raw Vegan Taco Salad Corn would be good with the Raw Vegan Taco Nut “Meat” or make my Mango & Lime Corn Salsa Garnish the Raw Taco Salad with Cheese or Cheeze. If you need non-dairy cheeze recipes, check my Nooch Post for Recipes! I think my Raw Cheddar Dipping Sauce would be Great with the Raw Vegan Taco Nut “Meat” Dessert was a few No-Bake Vegan Peanut Butter Chocolate Chip Cookie Dough Balls (with a High Protein Option)
