These delicious raw vegan tacos are for quick cooking!
Tacos, the fast food dish of Mexican cuisine, basically consist of a wheat or corn tortilla filled with your ingredients of choice and topped with a spicy salsa.
We got to know a sophisticated recipe for raw vegan tacos at the Hippocrates Institute in Florida. Romaine lettuce serves as the tortilla and the kick is a delicious walnut crunch.
Everything else follows in the recipe below.
RAW VEGAN TACOS
for 1kg (about 2lbs) of walnut crunch for storage
- 1 kg walnuts
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1-2 tablespoons tamari sauce
for 4 tacos
- 4 romaine lettuce leaves
- 1 carrot, finely grated
- 1 handful arugula
- 1 handful sprouts
for bell pepper salsa
- 1 red and ½ yellow bell pepper
- 1 small red onion
- Some fresh cilantro
- 1 small chili
- Juice of ½ lemon
- 1 tablespoon tamari sauce
Soak walnuts overnight. In the morning, rinse with fresh water and drain. Mix nuts with remaining ingredients, chop into small pieces in food processor and dry in a dehydrator for 8-12 hours. The walnut crunch should be really dry, then it will taste delicious and can be stored easily in a glass.
Bell pepper salsa:
Cut peppers into small cubes, finely chopped with the onion and coriander. Mix in lemon juice, chili and tamari and let rest for 30 minutes.
Top the lettuce leaves with arugula, carrots, walnut crunch, salsa and plenty of sprouts and serve.
If you wish, sauces such as a tahini dressing can also be served:
Mix 3-4 tablespoons tahini (sesame butter), juice of one lemon, 50 ml water, 1 clove of garlic, 1 pinch of salt in a small blender. Serve and enjoy!
This walnut crunch with salsa in a lettuce leaf is really a winning combination. Once the finished crunch is in the pantry, it’s ready for the next dish. Tacos are popular as an uncomplicated everyday meal, perfect for parties or on the go.
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