
Raw Vegan Tacos
Raw. Vegan. Not Gross. - "Veggie Fake Out"
40
Cook Time (minutes)
3
ServingsIngredients
Taco Shells
- 3 cups fresh corn
- 3/4 cups finely ground flaxseed
- 1 tablespoon lime juice
- 1 red bell pepper
- 1/2 onion
- 1 tablespoon ground chili powder
- 1 1/2 teaspoon salt
- 1 teaspoon cumin
- 1/2 teaspoon cayenne
- 2 tablespoons nutritional yeast
Filling
- 1 portobello mushroom
- 1 cup sunflower seeds soaked 2 hours
- 1 cup sun-dried tomatoes
- 1 tablespoon apple cider vinegar
- 1 tablespoon agave nectar
- 1 tablespoon cumin
- 1 jalapeno chopped
- 2 tomatoes
- 1 handful fresh cilantro
- 1 teaspoon sea salt
Vegan Sour Cream
- 2 cups cashews, soaked 4-6 hours
- 1 cup water
- 1/2 cup olive oil
- 3 tablespoons lemon juice
- 1 1/2 teaspoon salt
- 3 cups spinach and olive oil to coat
Steps
Taco Shells
- Blend all of the ingredients, except the flaxseed, in a high-speed blender or food processor.
- Transfer the mixture to a bowl and mix in the flaxseed.
- Spread this mixture onto a teflex sheet or parchment paper in 6-inch circles.
- Dehydrate for about 4-6 hours or until tortillas or ready to flip (or bake at 200 degrees for 30-40 minutes).
- Then dehydrate for another 4-6 hours (or bake another 30-40 minutes.)
- To create the taco shape, carefully drape each tortilla over two bars of wire dehydrator or oven rack.
Filling
- In a food processor, grind the sunflower seeds, sun-dried tomatoes, apple cider vinegar, agave nectar, cumin, and salt until well combined.
- Add water a few tablespoons at a time and process until you have a dough-like consistency.
- Then add your fresh tomatoes, jalapeno, cilantro, and mushroom, and purse a few more times to combine, but still keep it a little chunky.
Vegan Sour Cream
- Strain the cashews that have been soaking, blend all of the ingredients until it's consistently smooth, and then pop it in the fridge until firm.
- To make the spinach topping, just roughly chop your spinach leaves, places them in a bowl, toss it with a little olive oil, and salt and pepper.
- Then set this bowl aside for about 20 minutes to soften them up a little.
- Now, assemble the tacos.
- Holding your taco shell in one hand, spread 1-2 tablespoons of your filling, then top with spinach, a drizzle of your sour cream, and some sliced avocado.