I was really pleased with these tacos! I haven't tried a lot of faux-type vegan foods, but these have plenty of flavour and a great texture. Be sure to add lots of fixings to make them full and rich with Mexican inspiration!
Ingredients
2 cups walnuts, small roughly diced, toasted
4-5 parsnips, peeled cooked, small diced
1/2 red or yellow peppers, small diced
15 oz canned corn, drained (optional)
drizzle oil
2-3 garlic cloves, minced
1 onion, small diced
3/4 tsp chili powder
1 tsp cumin
1 tsp oregano
1/2 tsp smoked paprika
tt salt and pepper
tt lime juice
sprinkle of Vegan Worcestershire
Fixings:
avocado
radishes
cabbage, sliced thinly
corn
cilantro
beans
chickpeas
tomatoes
green onion
lime wedges
tortillas
vegan sour cream
Instructions
Read Susie's Tips and Tricks below
1. In a large saute pan, dry toast the walnuts. Remove and set aside.
2. Place a drizzle of oil in the pan on medium heat, add onions, garlic, and peppers. Let them soften and become translucent. Now add the spices: chili powder, cumin, oregano, smoked paprika, salt and pepper. Optionally, you can add canned corn and let caramelize a bit for extra texture.
3. Add the walnuts, and the well-drained parsnips. Let cook a bit and add a few tbsp of water and lime juice. Let cook off and serve in tortillas. Add the fixings as desired.
Susie's Tips and Tricks
You could use sweet potato instead of parsnip, but I find that parsnip has that more earthy flavour that mimics protein.
Peel and place parsnips in salted water; then turn up heat and cook until just tender, approximately 7-10 minutes. You want them tender. Drain and then place in very cold ice water to halt the cooking. Once cool, drain and use as above.
You are looking to create that Umami flavour, which is why I used Worcestershire. If desired you can use liquid aminos or soy sauce.
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