IG Live Cooking Demo: Vegan Street Tacos
Come say hello on Instagram live as we show you how to make Vegan Street Tacos!
We'll be making this great taco night meal on Friday 7/3 at 12:00pm on instagram live @downtoearthhi
Here's the recipe in case you want to #CookWithUs!
Ingredients
Walnut Meat
- 2 cups raw walnuts, chopped
- 12 oz pack frozen riced cauliflower
- 1 Tablespoon liquid aminos
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons ground coriander
- 1/4 teaspoon cayenne pepper
Quinoa
- 1/4 cup vegetable broth for onions
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 cup quinoa, rinsed and drained
- 1 Tablespoon tomato paste
- 2 cups vegetable broth
- salt to taste
Salad
- 1/2 small red onion, finely diced
- 1/4 red cabbage, thinly sliced
- 1 can corn kernels, drained
- 1 tomato, chopped
- handful cilantro, chopped
- flesh of an avocado, sliced
Dressing
- juice from a large lime
- 1 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- salt to taste
Wraps
- 8 corn tortillas or 8 large leafy greens (lettuce or chard)
- 1/2 cup plant-based sour cream (to serve)
- fresh lime, cut into wedges (to serve)
- chopped cilantro to serve
Instructions
- Preheat oven to 350F. Roast walnuts for 5 minutes, or until lightly browned.
- Increase oven temperature to 475F. Roast cauliflower on a baking sheet for 25-30 minutes.
- Add all walnut meat ingredients to the bowl of a food processor and pulse into a crumbly and "meaty" mixture.
- In a medium size pan or skillet, cook onion in vegetable broth over medium-high heat for 3 minutes, add quinoa and garlic, cook another 5 minutes or so stirring frequently until quinoa starts to get toasty and turn slightly golden.
- Add remaining broth, tomato paste, and salt, bring to a boil, cover, reduce heat to low and simmer for 20 minutes.
- When done, remove cover, fluff with a fork, and let set for 15 minutes to absorb the rest of the liquids.
- Prepare salad ingredients and whisk together dressing ingredients.
- Warm tortillas in a pan for 30 seconds per side.
- Fill tortillas with walnut mixture, quinoa, salad, and top with dressing and sour cream! Leftover walnut meat can be stored up to a week in the fridge or up to a month in the freezer.
Instagram live @downtoearthhi