Walnut Taco Meat
[Vegan, Raw, Gluten-Free]
Author Bio
Count your colors, not your calories! Vibrant recipes that tantalize your tastebuds.
Christa Clark is a...
Count your colors, not your calories! Vibrant recipes that tantalize your tastebuds.
Christa Clark is a vegan blogger with a deep passion for recipe creation, yoga, structural integration, alchemy, writing, researching, art and sharing her plant-based lifestyle with others. Christa encourages others to discover the wonderful benefits of a plant-based lifestyle where you can “count your colors and not your calories!” She is the creator of the vegan blog Artistic Vegan and author of “Artistic Vegan: Meatless Mainstays for Modern Man” with a new book on the horizon. Read more about Christa Clark
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Discover more recipes with these ingredients
Walnut Taco Meat [Vegan, Raw, Gluten-Free]
100% raw, gluten-free tacos! Is it everything you ever dreamed of? The raw vegan taco meat is made from a walnut base and is absolutely incredible! Put it on tortillas with homemade salsa, cashew sour cream, and guacamole! You can also make an entirely raw meal by serving the vegan...
100% raw, gluten-free tacos! Is it everything you ever dreamed of? The raw vegan taco meat is made from a walnut base and is absolutely incredible! Put it on tortillas with homemade salsa, cashew sour cream, and guacamole! You can also make an entirely raw meal by serving the vegan taco meat on leaves of cabbage or lettuce. It's sure to make taco night the best night of the week!
Read More
Ingredients You Need for Walnut Taco Meat [Vegan, Raw, Gluten-Free]
How to Prepare Walnut Taco Meat [Vegan, Raw, Gluten-Free]
- Combine all of the ingredients and process until desired consistency.
Notes
Sub zucchini for olive oil for oil-free.
Nutritional Information
Total Calories: 647 | Total Carbs: 12 g | Total Fat: 66 g | Total Protein: 13 g | Total Sodium: 932 g | Total Sugar: 3 g
(Per Serving) Calories: 162 | Carbs: 3 g | Fat: 17 g | Protein: 3 g | Sodium: 233 g | Sugar: 1 g
Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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For people who are sensitive to walnuts for the tannin content, a couple days before the recipe is made, soak the walnuts in cold water for a few hours, changing the water periodically until almost clear or clear in color. the water will leach out the tannins. Once the walnuts have dried a day or so, then they can be toasted. the taste will be cleaner and the impact of the nuts won\’t be as hard as they might be before the soak.