Vegan dishes do not need to be boring or tasteless. This vegan taco recipe is great for snack time. Perfect dish to serve your non-vegan friends to showcase that vegan diet is delicious and healthy.
Note – the original video for this recipe is no longer available so we chose another one that got great reviews!
You can easily make these tacos in advance, and pack it for lunch at the office or in school. You can modify the filling to whatever you have in the pantry, so go ahead and experiment!
Ingredients:
Taco Shells:
• Three-quarter cup of ground flax seed
• 2 Nutritional yeast
• 3 cups of fresh corn
• Half of an onion diced
• Juice of 1 lemon
• 1 tbsp of cumin
• 1 tbsp of chili powder
• 1 cup of bell pepper
• Half a tsp of cayenne
• 1.5 tsp of salt
Taco Filling:
• 1 portabello mushroom
• 1 cup of sunflower seeds, soaked in water for 2 hours and then drained
• 1 cup of sun-dried tomatoes, soaked in water. Keep the water.
• 1 tbsp of apple cider vinegar
• 1 tbsp of agave nectar
• 1 jalapeno, chopped
• 2 tomatoes, roughly chopped
• Handful of cilantro, roughly chopped
• Salt
• Avocado slices
• Spinach
• Olive oil
Garnish:
• Sour cream
Instructions:
This recipe takes about to 1.5 to 2 hours to make. Serves 3 tacos.
Preheat the oven to 200F.
To make the taco shells, add the all ingredients in a blender or food processor except for the flax seed: corn, nutirional chili onion, lemon juice, cumin, chilli powder, cayenne, bell pepper, and salt.
Give it a rough whirl and then add the flax seed. Blend for a few seconds until smooth.
Place a parchment paper on a baking sheet.
Scoop out the taco mixture and flatten to make a disc.
Bake in the oven for 30 minutes.
Remove the tacos from the baking sheet and hang them in the oven grill so that they are shaped like tacos.
Bake for another 30 to 40 minutes.
To make the filling, add all the ingredients in a food processor: sunflower seeds, olive oil, apple cider vinegar, lemon juice, sun-dried tomatoes, water from sun-dried tomatoes, cumin, agave nectar, and salt.
Give it a rough blend.
Chop up avocados, cilantro, and japalenos. Add to the mixture and blend but keep the chunks in it.
Once the taco shells are firm, add the filling and garnish with sour cream, sliced avocados, and spinach drenched with olive oil.
Ideas And Tips:
• You can substitute agave nectar with honey or maple syrup.
• If you are not a fan of corn, chickpeas can be used instead. Another shortcut is to use hummus as a base for the filling and then add your spices and vegetables.
images – http://www.youtube.com/watch?v=6a819Vt_LOg
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