Raw Vegan Dinner Recipe Taco Salad - Day 3

black beans

🥗Healthier: lentils

💰Cheaper: canned chickpeas

Lentils are lower in calories and chickpeas are often less expensive.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: ground flaxseed

Brewer's yeast offers similar flavor and nutrients, while flaxseed is often cheaper.

avocado

🥗Healthier: mashed banana

💰Cheaper: silken tofu

Mashed banana provides creaminess with fewer calories, and silken tofu is more affordable.

pumpkin seeds

🥗Healthier: sunflower seeds

💰Cheaper: sesame seeds

Sunflower seeds are generally lower in cost and provide similar texture.

Soak walnuts and sun-dried tomatoes for about 24 hours.

Chop carrots and add to the food processor with walnuts and sun-dried tomatoes.

Add 1 tablespoon each of chili powder, cumin, and onion powder, and a sprinkle of cayenne pepper to the food processor.

Blend the mixture to create walnut taco meat.

Store the taco meat in a Pyrex container in the fridge for convenience.

Prepare the salad using baby spring mix and arugula as the base.

Add cherry tomatoes, shredded purple carrot, and sauerkraut to the salad.

Chop cucumber, red bell pepper, and red onion, adding them to the salad.

Process the red bell pepper and onion in the food processor for easier chopping.

Top the salad with the walnut taco meat and serve with hemp seed sour cream.

Spice Level:

Dietary

Allergens