Raw Vegan Tacos
Raw Vegan Tacos are filled with a pecan "meat" and topped with the freshest ingredients that make them burst with flavors!
Ingredients
Taco Meat
- 2 cups pecans
- 2 tablespoons tamari
- 1 red bell pepper, cut into chunks
- ½ red onion, cut into chunks
- 2 tablespoon taco seasoning
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder
- 2 tablespoons lime juice
- 1 teaspoon salt
- ½ teaspoon black pepper
Mango de Gallo
- ⅓ cup red onion, diced
- 1 mango, diced
- 1 jalapeño, diced
- 1 tablespoon lime juice
Cashew Parm
- 1 cup cashews
- ¼ cup nutritional yeast
- ¾ teaspoon salt
- ½ teaspoon garlic powder
To Serve
- romaine lettuce leaves
- guacamole
- vegan Sour Cream
Instructions
- Soak pecans in 3 cups of water for at least 2 hours or overnight.
- Make the Cashew Parm by adding all of the ingredients to a food processor or blender and pulse until crumbled. Set aside.
- Make the Mango de Gallo by adding all of the ingredients to a bowl and mixing. Set aside.
- To a food processor, add all of the Taco Meat ingredients. Pulse a few times until well incorporated but still has some texture and structure. Taste and adjust for seasonings
- Fill each romaine lettuce leaf with Taco Meat, Mango de Gallo, guacamole, vegan sour cream, and Cashew Parm, plus other desired toppings. Enjoy!
Notes
- The Raw Vegan Taco meat will last in the refrigerator in an airtight container for 5 days. Perfect for meal prep.
- Recipe inspired by Tabitha Brown.
Calories: 298kcal, Carbohydrates: 17g, Protein: 7g, Fat: 25g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 14g, Sodium: 847mg, Potassium: 360mg, Fiber: 5g, Sugar: 7g, Vitamin A: 934IU, Vitamin C: 32mg, Calcium: 34mg, Iron: 2mg
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