These aren’t just any vegan tacos, they are gourmet plant-based, flavorful, fresh, and delicious tacos. They may not be the quickest throw-together meal, but the time and effort is worth it. With a lentil, nut, and seed base, full of chili and spice, a fresh and tangy pineapple salsa, cashew sour cream, pickled shallot, and fresh cilantro, each mouthful is an experience. Enjoy!

Taco ‘Meat’

Dry Spice Mix (prepare in advance):

4 tbsp chili powder

3/4 tbsp paprika

2 tbsp cumin

¾ tsp garlic powder

¾ tsp onion powder

¾ tsp dried oregano

¼ tsp crushed red pepper flakes

1 tsp sea salt

1 tsp black pepper

Ingredients:

1 large onion (or two small), finely chopped

1-2 cloves garlic, finely chopped

Olive oil

2 cups cooked lentils

1 ¼ cups walnuts, ground

1 ¼ cups sunflower seeds, ground

1 cup water (adding ¼ cup at a time, may use more)

Directions:

Prepare your spice mix. Grind your nut and seed mixture to desired consistency (we like to keep some chunks of seed/nut but you can also grind into a finer consistency).

Heat 1 tbsp of oil in a skillet over medium heat and then add the chopped onion and garlic. Heat until translucent and add the lentils and half the spice mix. Stir to combine.

Add water ¼ cup at a time to keep the mixture moist as you heat.

Add the remaining spice mix, add water as needed, and continue heating until well combined. Remove from heat and stir in the ground pumpkin seed and walnut until fully combined.

Serve warm. Store refrigerated for up to a week in an airtight container or freeze.

Cashew Sour Cream

Ingredients:

2 cups cashew, soaked

1 cup filtered water

2 Tbsp lemon juice

2 tsp apple cider vinegar

¼ tsp sea salt

Directions:

Soak 1 ½ cups of raw cashews in water for a minimum of 4 hours or overnight.

Place all ingredients in a high speed blender and blend until smooth and creamy. Taste and add more salt if desired.

Store in an airtight container in the fridge for up to 1 week.

Roast Pineapple Salsa

Ingredients:

2 cups roasted pineapple, diced

2 cups tomato, diced

3 tbsp lime juice

½ tbsp maple syrup

½ cup cilantro, chopped

¼ tsp chili spice

Sea salt to taste

Directions:

Dice pineapple and roast at 350 F for 15 minutes to bring the flavors out, and remove from heat just before charring.

Dice tomato, juice lime, chop cilantro, and add all ingredients to a bowl. Stir to combine. Sea salt to taste. For spice, add fresh diced jalapeno or a pinch of cayenne pepper.

Store in an airtight container for up to 1 week.

Quick Pickle Shallot

Ingredients:

4 shallots, finely sliced

3 tbsp apple cider vinegar

3 tbsp water or beet water (for pink color)

Cover the sliced shallot with the ACV and water. Store in a glass jar with a lid for a minimum of 4 hours before serving. Lasts for several weeks in the fridge.

The Leaf Tortilla

Choose large leaves like romaine, iceberg, kale, or cabbage. Select your leaves and rinse. Cut to an appropriate taco size. If using cabbage, you can thin the middle vein along the leaf by cutting a thin strip off the back of the stem, without breaking the leaf.

Other Garnishing: sliced avocado and fresh cilantro

Building the Taco:

Add your leaf to a plate and begin with the ‘meat’ down the middle of the leaf. For the best experience, start with the ‘meat’ then add salsa, drizzle vegan sour cream, add avocado slices, and pickled shallot, and top with cilantro.

Plant Based Tacos

Recipe