By Claire Georgiou, Reboot Naturopath, B.HSc ND
This is a healthy vegan version of a regular taco and you can make it as mild or as spicy as you like. I included my taco seasoning mix that has also evolved over the years and is quite delicious! ENJOY!
Taco Salad and Taco Shell
Use extra cold-pressed olive oil or water to thin it down to the desired consistency of cheesy sauce.
1.) Soak the red kidney beans overnight and cook in salted water for 1 ½ hours or until cooked (if using the can, drain and rinse the beans well).
2.) Add the oil, onions and garlic over low-medium heat until soft then add all the spices, herbs and salt then saute for a few minutes. Add the tomato, carrot and zucchini and stir through.
3.) Then add the tomato puree, vegetable stock and a little water if needed.
4.) Add the cooked or canned kidney beans and stir until well combined then cook until the vegetables are tender.
5.) Chop taco salad ingredients (except extra romaine/cos leaves) and dress with olive oil and lime juice.
6.) Thin down the cashew cream sauce with extra cold-pressed olive oil until a desired runny cheesy consistency is reached.
7.) Assemble the taco by laying out romaine/cos lettuce then top with kidney beans, salad, jalapenos then drizzle the savoury cashew cream over the top and add extra coriander leaves.
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 2 - 4
Trans Fat: 6g