How to Make 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.

Prep the food processor with spices: 1/2 tablespoon Mrs. Dash seasoning, 1/2 tablespoon onion powder, 1/2 tablespoon chili powder, 1 teaspoon apple cider vinegar, 1 teaspoon tamari, 1/4 teaspoon black pepper, Himalayan sea salt to taste, 1/8 teaspoon smoked paprika, and 1/8 teaspoon cayenne pepper.

Soak 1 cup of sunflower seeds for 2 hours and drain.

Soak 1/4 cup of sun-dried tomatoes for 2 hours and drain.

Add soaked sunflower seeds and sun-dried tomatoes to the food processor with the spices and pulse until the mixture resembles ground meat.

Prepare guacamole by mashing 2 avocados and mixing with 1/2 diced red tomato, cilantro, lemon juice, minced garlic, red onion, and jalapeño to taste.

Make a tahini sauce by mixing 1/3 cup raw tahini, 2 tablespoons lemon juice, 2 tablespoons agave, and Himalayan salt to taste, thinning with water if necessary.

Assemble the tacos using romaine lettuce leaves as taco shells: layer with tahini sauce, add the sunflower seed mixture, chopped red bell pepper, and top with guacamole.

Garnish with cherry tomatoes if desired and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens