Taco and Cheese Night for any Appetite - WFPB/ Raw Vegan Tacos

zucchini

🥗Healthier: cucumber

💰Cheaper: cabbage

Cabbage provides a crunchy texture and is often less expensive.

nut cheese

🥗Healthier: cashew cream

💰Cheaper: tofu

Tofu is a budget-friendly alternative that can mimic creaminess.

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Pinto beans are often less expensive and can be used in similar dishes.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Banana peppers are milder and can be found at lower prices.

Use a food processor to make the taco filling.

Add 1 cup raw sunflower seeds to the food processor.

Add 1/4 cup sun-dried tomatoes to the processor (can rinse with water to soften).

Add 1 teaspoon apple cider vinegar to the mixture.

Add 1 1/4 teaspoons tamari (or 1 teaspoon tamari and 1/4 teaspoon salt).

Add 1 teaspoon chili powder, 1/2 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/4 teaspoon turmeric, 1/8 teaspoon cayenne pepper, and black pepper to taste.

Pulse the food processor until the mixture has a meaty texture and sticks together.

Prepare the taco shells using bib lettuce or butter lettuce, or other greens like Romaine or collard greens.

Spoon the taco filling into the lettuce leaves.

Top with diced tomato, diced red onion, and diced jalapeño.

Optionally add avocado or guacamole and garnish with cilantro or parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens