Today was so much fun! I got to recreate authentic classic vegan tacos; one of my favorite cooked foods. Is it one of yours too?
Last night I made the raw tortillas and put them to dehydrate so we would have them ready for today. The trick with the tortillas is getting them fully dehydrated but still pliable. I used walnuts for the “meat”. These vegan taco tortillas turned out way better than I could have anticipated and disappeared rather quickly after this picture was taken. I’m willing to bet they won’t last long around your house either.
The best part about this meal is you can actually make parts of it ahead of time then make the “meat” topping and guacamole right before you are ready to eat them. The prep time is minimal for everything, about 20-30 minutes. The dehydration time is about 10-12 hours. Here’s the recipe for my divine raw vegan tacos so you can create this delicious meal on your own.
The Day Before:
Raw Corn Tortillas
(this recipe doubles well; I love using blue corn if you can get it)
1 ½ cups organic corn kernels (from about 3 to 4 ears – okay to substitute organic frozen)
½ cup flax meal
3 tablespoons olive oil
¾ cup filtered water
1 teaspoon lime juice
Dash of sea salt
Place all ingredients in high speed blender and blend until mixed well.
Form four ¼ cup circles on a baking sheet lined with parchment paper. You will probably need two baking sheets. If you have a gas oven with a constant pilot, place trays in the oven and let “dehydrate” for 6 – 8 hours. Peel off paper and flip. “Dehydrate” for another 6 – 8 hours depending on your oven and how crispy you want them. If you don’t have a gas oven with constant pilot, then turn your oven to the warm setting or around 104-108 degrees. Follow the same instructions as above. Of course if you have a dehydrator, then use that; 5 – 6 hours per side. Store in your pantry in airtight glass container.
Slice 2 tomatoes into thin slices. Place the slices on your baking sheets to use in your oven as above or dehydrator trays. Next, dehydrate for at least 6 hours or overnight. You’ll only use a bit for this recipe but these are great to have around and add to salads and other meals. Or just to snack on; they’re great on their own too.
Pico de Gallo
3 tomatoes, chopped
1 small bunch of cilantro, chopped
1 red onion, chopped
juice of 1 lime
dash of black pepper
Add all ingredients to a medium bowl and gently mix. Finally, cover and store in the fridge until ready to use.
20 Minutes Before Serving:
Raw Taco “Meat”
1 ¼ cup walnuts
1/3 cup sundried tomatoes
1 tablespoon unpasteurized miso, any kind
1 ½ tablespoons olive oil
1 heaping teaspoon oregano, dried
1 heaping teaspoon cumin, powdered
1/8 teaspoon cayenne pepper
1 teaspoon coconut aminos (optional)
¼ teaspoon sea salt
Add all ingredients to the food processor and process to a chunky consistency. Do not over process or it will be more like a spread than ground meat texture.
1 clove garlic
juice of 1/2 large lime or all of a small lime
1/2 teaspoon oregano, dried
1/2 teaspoon cumin, powdered
1/2 red onion, loosely chopped
Scoop out avocado and add to your blender. Then add the rest of the ingredients and blend until it reaches the consistency you like. Scoop out into a bowl for serving.
Chop half a white onion and half a bunch of cilantro.
To Assemble Your Vegan Tacos:
Place the tortilla on a plate. Layer it with a scoop of the “meat”. Sprinkle with chopped white onion and cilantro. Lastly, top with guacamole and pico de gallo. Serve and eat your delicious vegan tacos immediately.
P.S. To learn more about how to make amazing, healthy foods that enrich the soul, consider becoming a certified eco chef!