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 jalepeno chopped, 2 tomatoes, 1 handful fresh cilantro and 1 teaspoon sea salt
Sour cream: 2 cups cashews, soaked 4-6 hours, 1 cup water, 1/2 cup olive oil, 3 tablespoons lemon juice and 1 1/2 teaspoon salt
Spinach: 3 cups spinach and olive oil to coat
Start with the taco shells. Go ahead and 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.) - but here is how we're going to get the fun taco shape. Just carefully drape each tortilla over two bars of wire dehydrator or oven rack.
Now let's make the 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.
To make the sour cream, just 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.
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- Are these tacos authentic? Hell no, but are they delicious? Yes, and they're also really fun to assemble and to eat. So let's go do it. So we're gonna start with our taco shells as they require the most prep time. They're really easy, it's basically just dumping a bunch of stuff in the food processor. Let's start with three cups of fresh corn, we're gonna add about a cup of bell pepper, just about one pepper, whole, half of an onion, some lime juice, and actually let's blend it right here. You want it pretty smooth at this point. It doesn't have to be perfect. And then we're just gonna add all the other dry ingredients except flax. So that's some cayenne, a little bit of chili powder, some cumin, nutritional yeast which is basically hippy fairy dust. Pulse it one more time. Now we're just gonna add our flax seed in which is basically what binds it together. It's also a really great source of Omega-3's. So now that we have our batter all set up, we're just gonna grab a cookie sheet and put either parchment paper or a little Silpat sheet on there, and then we're just gonna pour this batter in little six inch disks right on there. So we're making it as thin and smooth as possible, without kind of tapering off on the edges because we are gonna have to flip it at some point so it needs to be pretty solid all the way around. We're just gonna stick it in the oven about 30 minutes at about 200 degrees. So now we have our taco shells in the oven. Now we're just gonna get started with our filling. First, we're gonna strain our sunflower seeds that we had soaking. Put em in your food processor. We're gonna add our olive oil, a little bit of apple cider vinegar, and some fresh lemon juice. So this is also the time when we're gonna add our sun dried tomatoes. I like to add in a little bit of the water they've been soaking in as well, it's just some really nice flavor. And let's blend this up! We're just gonna add a little bit of cumin, little bit of maple syrup, and salt. Okay, so now we're in the home stretch. We're just gonna chop up these last few things. So everything can just be really roughly chopped. It's gonna get a little more ground up once it's in there anyway. Let's get some cilantro just cause it smells real good. I like to use a whole jalapeno, if you're afraid you don't need to, but it makes it really delicious, and just a couple tomatoes. So we're just gonna pulse it a couple more times. We really don't want it to be completely smooth. We wanna keep those chunks in there. This is exactly the texture we want here. This is not the prettiest part. And now we're gonna go check on our taco shells. Okay, so these have been in the oven for about 30 or 40 minutes. You just wanna make sure that the edges here are nice and firm so that you can lift them up. Just ever so gently drape them over. You can see how it's gonna become a taco. Right on the grate there. So we're just gonna bake this off for another 30 or 40 minutes until they're nice and firm. So now that our taco shells are ready we're just gonna assemble everything. This is the fun part. So let's put a little bit of our filling in here. Let's get a little avocado, make it pretty. We're also gonna add in a little raw vegan sour cream that I've made. Super simple, it's just cashews soaked with a little lemon juice and olive oil. And then I'm just gonna top it with some spinach that I've tossed with a little bit of olive oil and salt and pepper. And that's it! If you're serving this to a bunch of non-vegans, this is a really good way of showing that you don't only eat nuts and berries.