If you’ve recently given up ground beef or just looking for a healthy and delicious meat-free alternative for taco night, I’ve got just the ticket!

A while back, I visited a raw restaurant here in Michigan, one of the only ones around, unfortunately. (They’ve since closed – also unfortunate!) I ordered the raw tacos and they were out of this world! Raw walnut taco “meat”, fresh guacamole and pico de gallo served on a romaine lettuce leaf. So fresh and delicious, I did not feel deprived. I have been wanting to make my own version of this ever since.

Because it’s the middle of winter here in Michigan, I wanted something not raw and a bit more warming so I came up with this recipe. I hope you’ll love it as much as I do! Even John liked it! (I still made John & Ellie chicken but hey it’s an option down the road, right?)

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Put the walnuts and sundried tomatoes in blender and pulse until combined. Set aside.

In a large skillet, saute diced red onion in vegan butter until softened – about 5 minutes. Add in diced mushrooms and saute until cooked through. Add in the walnut/sun dried tomato mixture and heat through. Add the cooked lentils and spices and stir to combine/heat through. Play with the seasonings until it is how you want it.

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While this cooks, make your Spicy Aioli. Mix 1/4 cup of Vegenaise, sriracha to taste and a juice of one half lemon. Mix thoroughly.

To plate, for each taco. Spread “meat” mixture on Romaine Lettuce Leaf (or in wrap of your choice), top with fresh pico de gallo, avocado and spicy aioli sauce.

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Enjoy!

Print Recipe
Vegan Soft Tacos
Course Entrees
Servings
Ingredients
Vegan Taco Meat
Garnish
Spicy Aioli
Course Entrees
Servings
Ingredients
Vegan Taco Meat
Garnish
Spicy Aioli
Instructions
  1. Put the walnuts and sundried tomatoes in blender and pulse until combined. Set aside.
  2. In a large skillet, saute diced red onion in vegan butter until softened - about 5 minutes. Add in diced mushrooms and saute until cooked through. Add in the walnut/sun dried tomato mixture and heat through. Add the cooked lentils and spices and stir to combine/heat through. Play with the seasonings until it is how you want it.
  3. While this cooks, make your Spicy Aioli. Mix 1/4 cup of Vegenaise, sriracha to taste and a juice of one half lemon. Mix thoroughly.
  4. To plate, for each taco. Spread "meat" mixture on Romaine Lettuce Leaf (or in wrap of your choice), top with fresh pico de gallo, avocado and spicy aioli sauce.
  5. Enjoy!

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