Description
Endive leaves are topped with a spiced walnut “meat”, a black bean and corn salad, sliced avocado, and chimichurri in these mostly raw tacos. These vegan and gluten free tacos are perfect for hot summer days when you don’t want to cook!
Ingredients
for the walnut taco meat:
- 2 cups raw walnuts
- scant tbsp coconut aminos or Bragg’s liquid aminos
- splash of apple cider vinegar
- 1/4 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- 1/8 tsp garlic powder
- sea salt as needed
for the black bean & corn salad:
- 1 can black beans, drained & rinsed
- 2 ears of corn, kernels removed
- 2 tbsp finely chopped red onion
- zest and juice of 1 lime
- sea salt to taste
for the chimichurri:
- 1 bunch of cilantro, roughly chopped
- 1 bunch of flat leaf parsley, roughly chopped
- juice of 1/2 a lemon or lime
- 1 small serrano pepper (seeds removed if you don’t want it as spicy)
- 1 tbsp apple cider vinegar
- 1 tbsp extra virgin olive oil
- sea salt to taste
for serving:
- endive or butter lettuce leaves
- sliced avocado
- lime wedges
Instructions
To make the walnut taco meat, add everything to a food process and pulse until everything is mixed well and the walnuts have been chopped into small pieces. Taste and adjust for seasoning.
To make the black bean and corn salad, mix everything together in a bowl. Taste and adjust with salt and pepper as needed.
For the chimichurri, combine everything in a blender or food processor. Blend or pulse until relatively smooth. If it seems a bit dry or too chunky, add a bit more olive oil and blend once more.
To serve, layer your endive or butter lettuce leaves with the walnut taco meat, the black bean and corn salad, the sliced avocado, and the chimichurri. Serve with lime wedges on the side.
Notes
- Leftover walnut taco meat is great for using in a batch of vegan nachos!
- Prep Time: 20 minutes
- Category: main