VEGAN TACOS

By Peggie

These versatile vegan tacos are packed with black beans, vegan taco meat, pico de gallo and avocado and topped with a tahini sauce. Filling, colorful and delicious!

Ingredients

• For the Vegan Taco Meat:
• 1 Full Recipe Tofu and Walnut Vegan Taco Meat (Optional)
• 2 cups (200g) Walnuts
• 16oz (450g) Extra Firm Tofu
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1/2 tsp Cumin
• 1/2 tsp Smoked Paprika
• 1 tsp Oregano
• 1/4 tsp Cayenne Pepper
• 1 Tbsp Nutritional Yeast
• 1 Tbsp Olive Oil
• 2 Tbsp Dark Soy Sauce*
• 1 Tbsp Maple Syrup
• 2 Tbsp Tomato Paste
• INSTRUCTIONS
• Preheat the oven to 350°F (180°C).
• Add walnuts to the food processor and process into crumbles. Mash the tofu with a fork. Add the crushed walnuts and tofu pieces to a dish.
• Add the garlic powder, onion powder, cumin, smoked paprika, oregano, cayenne pepper, nutritional yeast, olive oil, soy sauce, maple syrup and tomato paste to a jug and whisk into a thick sauce.
• Mix the sauce in with the tofu and walnut crumbles and mix in until everything is coated in the sauce.
• Transfer to a parchment lined baking tray and spread out evenly across the tray.
• Bake in the oven for 35 minutes, bring it out at the 15 minute mark and give it a stir and then put it back in.
• Serve in tacos with shredded lettuce, salsa, guacamole and vegan sour cream.
• For the Black Beans:
• 1/2 Onion (Chopped)
• 1 Tbsp Olive Oil
• 1 tsp Crushed Garlic
• 1/4 tsp Cayenne Pepper
• 1/4 tsp Chili Flakes
• 1/2 tsp Ground Cumin
• 1 15oz (425g) Can Black Beans (Drained)
• Salt and Pepper (to taste)
• For the Pico De Gallo:
• 1 Full Recipe Pico De Gallo
• 4 Large Tomatoes (Chopped)
• 1/2 cup Cilantro (Chopped)
• 1/2 Medium Onion (Chopped)
• 1/2 tsp Crushed Garlic
• 1 Tbsp Lime Juice (Freshly Squeezed)
• 1 Tbsp Extra Virgin Olive Oil
• Sea Salt and Black Pepper (To Taste)
• INSTRUCTIONS
• Add the chopped tomatoes, cilantro and onion to a mixing bowl. Add in the crushed garlic, fresh lime juice and olive oil and toss everything together until well mixed.
• Add sea salt and black pepper to taste.
• For the Tahini Sauce:
• 1 Full Recipe Tahini Sauce*
• 1/2 cup (120g) Tahini*
• 1/4 cup (60ml) Lemon Juice
• 2 tsp Maple Syrup
• 1/2 tsp Salt
• 1/2 tsp Garlic Powder
• 1/4 cup Water*
• INSTRUCTIONS
• Add all the ingredients to a measuring jug and whisk into a smooth sauce. If you’re unsure of the consistency that you would prefer, then add in the water slowly until you reach the consistency you like.
• Keep it stored in the refrigerator.
• For Assembling:
• 2-3 cups Shredded Lettuce*
• 2 Avocados (Peeled and Chopped)
• 12-16 Corn or Wheat Tortillas*

Details

Preparation time 45mins
Cooking time 60mins

Preparation

Step 1

If you’re making the vegan taco meat, then start off with that since it has to bake for 30 minutes. So make that according to the linked recipe and get that in the oven and then start on your black beans.

Add the chopped onion to a pan along with the olive oil, crushed garlic, cayenne pepper, chili flakes and ground cumin and sauté until the onions are softened. Add in the black beans and sauté with the onions and spices until heated through. If it’s getting too dry in the pan then add in a little water. Add salt and pepper to taste.

Prepare your pico de gallo and your tahini sauce according to the linked recipes.

Prepare your shredded lettuce and chopped avocado.

Heat your tortillas via your preferred method, or by lightly frying in a pan or stacking them up and covering in foil and baking in the oven at 350°F (180°C) for around 15 minutes until heated through.

Assemble by adding some shredded lettuce to a tortilla, followed by some vegan taco meat then black beans then pico de gallo, then chopped avocado and top with a drizzle of tahini sauce.


NOTES
*You can substitute the tahini sauce for vegan sour cream if you prefer.

*I prefer iceberg lettuce for shredding as it has lots of crunch factor but romaine lettuce works well too.

*The amount of tacos you’ll get from this recipe will depend if you make both the vegan taco meat and the black bean mix or just one or the other. It also depends on how full you pack your tacos. But remember leftovers (unassembled) keep well in containers in the fridge so you can always make these two or even three nights running.

*In order for this recipe to be gluten-free, make sure you use gluten-free tortillas.

*Cook time assumes you are making the black beans only and not the vegan taco meat.