Jamaican Jerk Walnut Tacos
[Vegan]

To Roast the Vegetables: 

1. If you're going to add roasted vegetables, be sure to roast your veggies in the oven at this point.

Soak the Walnuts: 

1. In a bowl, add the chopped walnuts and cover it with boiling hot water, letting it soak for 10-15 minutes so that they soften a bit.
2. Drain and rinse.

To Make the Jerk Seasoning:

1. In a bowl, add together the onion powder, garlic powder, cayenne pepper, salt, black pepper, thyme, brown sugar, allspice, parsley, smoked paprika, red pepper flakes, cinnamon, nutmeg, clove, and cumin, stirring until combined. Set aside.

To Make the Walnut Taco "Meat":

1. Add the walnuts and garlic cloves into a food processor and process until combined and broken down---resembling "meat-like crumbles".
2. In a medium skillet (10-inch or so) over medium-high heat, add 1 tablespoon of olive oil. Once heated, add the processed walnut along with tomato paste, 1 tablespoon jerk seasoning, soy sauce, lemon juice, veggie stock, and browning (if using)---stirring until combined and the "meat" mixture looks brown in color and is moistened. Let cook for 2-3 minutes.

To Char or Warm the Tortillas:

1. To lightly toast taco tortillas, preheat the oven to 350 degrees Fahrenheit and place the tortillas directly on the rack. Turn off the oven once heated and let tortillas warm for 2 minutes. Remove from oven. For char on a stovetop, pop one of the tortillas unto a gas burner until you begin to see a little smoke. Remove the tortilla to rotate it onto the opposite side until it’s lightly charred. Repeat until all tortillas are charred.

To Make the Easy Lime Sauce: 

1. Mix together the freshly-squeezed lime juice, vegan mayonnaise, and parsley in a bowl until combined and smooth.

To Assemble the Tacos: 

1. To assemble tacos, add 1-2 tablespoons walnut "meat" atop a charred tortilla followed by: roasted herb tomatoes, roasted poblano peppers, pineapple chunks, and the lime sauce. Repeat until the desired amount of tacos are made.
2. Bon Appetit!