RAW TACO MEAT RECIPE
This walnut-based raw taco filling is an excellent, hearty topping for raw tacos or a raw taco salad. And it stores in the fridge extremely well for up to 4 days. A food processor is required.
Servings: 4 servings
Calories: 264kcal
Equipment
- Food Processor
Ingredients
- 1 cup walnuts
- 1/3 cup sundried tomatoes soaked in oil
- 1 1/2 tablespoons olive oil
- 1/2 tablespoon chili powder
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon sea salt
Instructions
- Place all ingredients in food processor.
- Process until a texture similar to the photograph is reached. (1-2 minutes)
- Enjoy immediately or store in fridge for up to 4 days.
Notes
This walnut-based raw taco filling is an excellent, hearty vegan topping for tacos or a taco salad. It keeps in the fridge extremely well for up to 4 days. A food processor is required.
This recipe is an excellent, hearty base. It’s a perfect addition to a whole foods vegan meal because it adds a heartiness and depth that’s hard to get without faux meat soy products.
This recipe calls for sun-dried tomatoes that have been soaked in oil. Usually, you will purchase them pre-soaked.
If you don’t have walnuts, pecans will work equally well in this recipe.
As you can tell by the ingredients, the size of this recipe is quite small. Double up as necessary.
This raw taco meat recipe has been an excellent, hearty base and my husband loves it--more than I do, even. I often spread this recipe on romaine lettuce, and I top it with tomatoes and fresh sprouts. Sprouted adzuki beans go surprisingly well with this recipe. It's a perfect addition to a raw meal because it adds a heartiness and depth that's hard to get on a raw food diet. I have been a vegetarian since 2001. Once I went vegetarian I immediately replaced meat with soy products. One of the most difficult parts of my transition to the raw lifestyle has been to give up the soy and tofu products that were staples in my husband's and my diet. I seem to like small recipes because I am thrifty and I want to try a small batch before I invest 2 cups of this or that into a recipe that doesn't turn out well.
This recipe is an excellent, hearty base. It’s a perfect addition to a whole foods vegan meal because it adds a heartiness and depth that’s hard to get without faux meat soy products.
This recipe calls for sun-dried tomatoes that have been soaked in oil. Usually, you will purchase them pre-soaked.
If you don’t have walnuts, pecans will work equally well in this recipe.
As you can tell by the ingredients, the size of this recipe is quite small. Double up as necessary.
This raw taco meat recipe has been an excellent, hearty base and my husband loves it--more than I do, even. I often spread this recipe on romaine lettuce, and I top it with tomatoes and fresh sprouts. Sprouted adzuki beans go surprisingly well with this recipe. It's a perfect addition to a raw meal because it adds a heartiness and depth that's hard to get on a raw food diet. I have been a vegetarian since 2001. Once I went vegetarian I immediately replaced meat with soy products. One of the most difficult parts of my transition to the raw lifestyle has been to give up the soy and tofu products that were staples in my husband's and my diet. I seem to like small recipes because I am thrifty and I want to try a small batch before I invest 2 cups of this or that into a recipe that doesn't turn out well.
Nutrition
Calories: 264kcal | Carbohydrates: 10g | Protein: 6g | Fat: 25g | Saturated Fat: 3g | Sodium: 185mg | Potassium: 463mg | Fiber: 3g | Sugar: 4g | Vitamin A: 403IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 2mg