Meatless Monday: Vegan Tacos with Cashew Cream
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!
Ingredients
- 1 cup of dried kidney beans or 1 can of red kidney beans (BPA free can)
- 1 – 2 tbsp olive oil or coconut oil
- 2 cloves of garlic, crushed
- 1 red onion, chopped
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp dried onion powder
- 1/2 tsp garlic powder
- 1/2 tsp dried chili, optional
- 1 tsp sea salt
- 1 tomato, chopped
- 1 zucchini, chopped
- 1 carrot, chopped
- 1 cup of tomato passata or pureed tomato
- 1/2 tsp vegetable stock powder
Taco Salad and Taco Shell
- 1 romaine (cos) leaf (save some larger leaves as the taco shell)
- 1 tomato
- 1/2 red bell pepper (capsicum)
- 1 red onion
- 2 chilies, optional
- 1 lime
- 1/2 bunch of coriander
- 1-2 tbsp of olive oil
- 1 jalapeno, optional
Use extra cold-pressed olive oil or water to thin it down to the desired consistency of cheesy sauce.
Directions
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
Calories: 570
Fat: 37g
Trans Fat: 6g
Cholesterol: 0mg
Sodium: 1490mg
Carbohydrates: 52g
Fiber: 11g
Sugars: 18g
Protein: 18g