Meatless Monday: Raw Nut Meat Tacos
Updated from 2012
I first heard about raw taco meat from my friend Ani Phyo. Seemed like a brilliant idea. Then Chic Vegan posted a delightful recipe that ended up on the lunch buffet at Vida Vegan Con. It was goooood. To tell you the truth, I hadn’t thought about it since; then it suddenly hit me on the way home from a client’s house to make nut meat.
I will tell you another truth. I totally forgot to write down what I put in this recipe. I threw it all in the food processor and shoved it down my throat. I didn’t even take the photo until the next day (when there was light and I wasn’t starving). But I have since made this recipe over and over again, and retested it using my own chili powder spice blend (since I can’t get chili powder in Europe). I can attest that the recipe is divine.
I’m sort of obsessed with lettuce leaf tacos in the summer. Maybe not as filling, but if you fill it with some sort of protein food (which I always do, either hummus, seasoned tofu, tempeh, or any other “meat”) and lots of veggies, you’ll be good to go. You can even serve it with some soup or a whole grain to make a more complete meal. Choose a lettuce with wide leaves, or use the outer layers of romaine lettuce. Of course, you can also use collard leaves (though they are a bit more fibrous) or your favorite tortillas.
Raw Nut Meat Tacos
Lettuce leaves
Tomatoes
Avocado
Carrot
Cucumber
Salsa
Corn chips
Whatever you like on your tacos
Raw Nut Taco Meat
Makes about 1 cup “meat”
This raw nut meat is supposed to mimic taco meat. I have fooled many people with it! It can be used in tacos or any recipe where you would use taco meat. It’s also nice on a taco salad. You may want to double the recipe.
- 1/2 cup each slivered almonds and walnuts, soaked 1 hour in warm water (58g each)
- 1 tablespoon balsamic vinegar
- 1 tablespoon tamari or soy sauce
- 3 teaspoons Mexican Chili Powder Spice Blend (6g)
- Dash cinnamon
- Dash cayenne (for a spicy meat)
Directions:
Nuts can be soaked together. If you are not in North America, make the Mexican Chili Powder Spice Blend recipe to use in this recipe.
Drain the water from the nuts and blend in a food processor (not a blender) for about 20-30 seconds, until the nuts are chopped well but still smooth. Add the remaining raw nut meat ingredients and blend, scraping down the edges of the bowl a few times to incorporate everything. Blend until your preferred level of chunkiness. I like my meat crumbly and not a smooth paste. Taste and season with salt as needed, and adjust to your preferred spice level.
To assemble the salad: Place a handful of corn chips in a medium bowl. Top with your favorite salad fillings and sprinkle the nut meat over the salad. Top with a dollop of salsa and guacamole or fresh diced avocado if you like.
NOTE: I like my meat crumbly and not a smooth paste (see photo).
What would you put in your raw tacos? Share with us some examples of delish taco options!
Wow this sounds delicious and even looks amazing! Thanks for the recipe!
Enjoy and let me know what you think!
Sweet potatoes and zucchini! ON EVERYTHING EVERY DAY!
Sweet potato I could go for on everything, but zucchini? Maybe.
Great recipe! I have most of the ingredients on hand and some napa cabbage leaves I need to use. This was great timing, I needed a quick healthy recipe to put together before we go watch LSU win the national championship! Not much vegan food at sports bars, at least not yet.
Napa is a great idea for the leaf! This recipe is so quick! Too bad you can't take your own food. Maybe you can sneak in some tacos 😉
Oh these look SO good! I would add a bit of paprika, a bit of red pepper flakes, a bit of onion powder and oregano as well 🙂
I think I'll make these for dinner tonight, though I'm out of walnuts, I have some nice pecans, that might make an interesting switch 🙂
Thanks for the recipe, it is going to be so nice to have a raw taco for the first time in a while.
Sounds good! I think any nut or seed combo would be great for raw taco meat. And other spice combos too! Enjoy and let me know what you think.
I didn't know people were grossed out by almond skins 🙂
Looks great! I've never made a 'raw' taco and like the idea of using nuts. I am always looking for soy-subs. Thanks for posting.
I was a little grossed out when I made the recipe because they get stuck in my teeth 😉 Raw tacos are the bomb!!
Aww I wish I had known you were going to speak at the Natural Epicurean!
I love the idea of their program, but the cost is astronomical (no federal aid can be used & the scholarships they give out don't offset enough of the cost for me). I have no idea how I would be able to afford it. Additionally, besides the blissful chef and two other women who seem to work as a team they feature very few successful students on their website.
Did you know if students receive a lot of support after the program in terms of finding employment? How should interested students think about covering the cost of the school? Do you think your time their was a necessary component to your success and career?
Hey Genevieve, please email me directly with your questions about the school. Thanks! info@theblissfulchef.com
Ok, sent it out. Thank you!
It does look yummy! WIll try it for sure! 🙂
How long can u keep the nut meat for in the fridge?
It stayed good for me up to two weeks. Enjoy!
I just made these and they are amazing! A little to spicy for me, so I'll do without the cayenne next time:P Wonderful recipe, thanks:)
Awesome I’m so glad you enjoyed it! It’s so quick and easy, it’s my go-to summer lunch. A dash goes a long way with cayenne so you can just leave it out.
Great recipe! I've been craving raw taco's since my husband and I happily wondered into the Ukiah Brewing Company. I have tried these using both almonds and walnuts combined, as well as with brazil nut and cashew. All work great with slightly different but pleasant results. I added (although not considered raw) a dash of smoked paprika and dehydrated onion. These are amazing on a red cabbage leaf. The cabbage holds together very well. Homemade pico and sliced avocado made these a satisfying meal all on there own.
That sounds delish. I love brazil nuts and pico de gallo sounds perfect. I’m going to try that too!
These were amazing! My family loved them! I made them with organic tortillas and they were delicious! Thanks for sharing!
Awesome!! Glad the whole family enjoyed them!
This recipe is really good, but excellent when serviced with tomato salsa!
I really enjoyed it! Thanks.
I do eat them with salsa too!! Yum!
This is very BOMB and Great for you too. I have been wanting this recipe for teeny years, since the last one I ate in Fair Oaks, CA.They are Nut Burgers though. Nut meat in a Pita Bread with bean sprouts, lettuce and whatever you like in them.The ground Cumin is the main flavor that is addicting !!! Thank You sooooooo much !!!!
Sounds amazing!!
Twenty lol
Oh my goodness! Great recipe! I made as written, and it’s a great mild raw “meat.” Tonight we cooked it with salsa and added guac and cheese and wrapped in rice paper. A couple of us took portobello mushroom caps and filled them with the nut meat and topped with cheese and broiled. Then added the guac and a little more salsa and salad. SO good! Thank you! Also looks to be one easy to make ahead and even freeze. I made this 5 days ago and it was perfect today. Thanks!
Those portobellos sound magical!! Glad you enjoyed this recipe and find cool ways to use it. I’ve actually had the meat in my fridge for up to 2 weeks and it was all good 😉
So good!!! I used cashews!