I was looking for a great way to use all the walnuts I had in my pantry and had heard of making a great protein mixture with them from another vegan foodie. I found this blog and I am IN LOVE! She is great! I want all her recipes and all her beauty products, and her overall life in general, adorable little baby girl and all!
Check out her blog, link below after recipes.
Averie’s Raw Vegan Taco Nut “Meat”
1/2 C Raw Almonds
1/2 C Walnuts
1/3 C Sun Dried Tomatoes loosely packed (If using oil packed, may slightly reduce amount of olive oil added)
1/2 Tsp Chili Powder (or to taste)
1/4 Tsp Cayenne Powder (or to taste)
2 to 4 Tbsp Olive Oil (or hemp, flax, etc.)
Optional: 1 Tsp Salt (or to taste)
Note with the nuts: You can use all almonds, all walnuts, all cashews, or all macadamia nuts or a combo. Or, incorporate some seeds in. I happen to like almonds and walnuts but use what you like or have on hand. Nuts are expensive and I use Trader Joe’s which may not be technically raw. Nor do I care. Note with the seasonings: You could also use a prepared taco seasoning mix like McCormick’s but that adds way too much sodium, onions, and garlic powder for my liking
Put all ingredients into your blending device and blend.
Nuts
Add Sun-Dried Tomatoes, Seasonings, and Oil
30 Seconds Later…
…Raw Vegan Taco Nut “Meat”
If you want to make this ahead of time, it will keep in the fridge for about 4 days without any issue. An in fact, the flavors marry better after about 6-12 hours, so I like to make it in the morning for that night’s dinner.
The seasoning blend makes you think you’re really eating taco meat. This is a great recipe for those reluctant to plant-based meals because theheartiness and heaviness of the nuts with their protein and fat, as well as the familiar spices, and the slightly crunchy factor of the “meat” will convert any doubters!
At this point, you can do just about anything with the “meat”…
1/4 c Vegan “Mayo” (or non-vegan mayo, whatever you like)2 Tbsp Lime Juice3 Tbsp Sugar (or omit the sugar and use stevia and/or agave to taste)
Scant 1 Tbsp Ginger
Combine all ingredients in a bowl
Whisk until smooth. Tangy, sweet, tart, lovely.
Take your Fajita Filling Mixture and place in wraps. Mine were too overstuffed to wrap up well.
Averie’s “Spicy Doritos” Cheezy Dip
1/3 C Sunflower Seeds
1/2 C Hemp Seeds (if you don’t have these, use Cashews, all Sunflower Seeds, or try Sesame Seeds. Mix & Match your seeds as necessary)
1/4 C Nooch (nutritional yeast)
1/2 of a Red Pepper
3 Tbsp Lemon Juice
1/2 Tsp Salt (or to taste)
1/2 Tsp Chili Powder (add more to taste if desired)
1/8 Tsp Cayenne (add more to taste if desired)
1/3 C Sunflower Seeds
1/2 C Hemp Seeds (if you don’t have these, use Cashews, all Sunflower Seeds, or try Sesame Seeds. Mix & Match your seeds as necessary)
1/4 C Nooch (nutritional yeast)
1/2 of a Red Pepper
3 Tbsp Lemon Juice
1/2 Tsp Salt (or to taste)
1/2 Tsp Chili Powder (add more to taste if desired)
1/8 Tsp Cayenne (add more to taste if desired)
Combine All Ingredients and Blend until Smooth
After a quick blend…
I think it even looks like Doritos cheesy coating. Who doesn’t have memories of cheese-stained fingers from Doritos or Cheetos. Admit it. But we’ve all moved on. Right? And there are vegan options, now, to stain your fingers with!
Serve with GF chips, over thick chili, or on spiraled zucchini pasta!
