Walnut Tacos Recipes
WALNUT TACO MEAT
You don't need a frying pan for this taco meat! A food processor works just fine! Its rich, full of flavor, and super fast to whip up.
Provided by planthappymamma
Categories Nuts
Time 5m
Yield 1 cup, 2 serving(s)
Number Of Ingredients 5
Steps:
- Put ingredients in a food processor.
- Pulse until course and crumbly. Don't pulse for too long, or else you'll end up with butter!
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- Add sun-dried tomatoes to a small bowl and cover with warm water. Set aside and allow to soak for at least 5 minutes.
- To the bowl of a food processor, add walnuts and pulse into a semi-fine meal (some larger chunks are okay. Be careful not to churn into a butter). Transfer walnuts to a medium mixing bowl and set aside.
- Drain the sun-dried tomatoes (reserving the water in a small bowl to add back to the sauce later on) and add to the bowl of the food processor. Add garlic, sea salt, smoked paprika, cumin, chili powder, coconut sugar, habaneros, and nutritional yeast (optional) and blend until a smooth paste is formed. Add 1 Tbsp (15 ml) of reserved water at a time until a thick but pourable sauce is formed (see photo).
- Taste and adjust flavor as needed, adding more salt for saltiness, garlic for more “zing,” peppers for heat, cumin for smokiness, or coconut sugar to balance the heat.
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