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

1. Preheat oven to 350F. Roast walnuts for 5 minutes, or until lightly browned.
2. Increase oven temperature to 475F. Roast cauliflower on a baking sheet for 25-30 minutes.
3. Add all walnut meat ingredients to the bowl of a food processor and pulse into a crumbly and "meaty" mixture. 
4. 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.
5. Add remaining broth, tomato paste, and salt, bring to a boil, cover, reduce heat to low and simmer for 20 minutes.
6. When done, remove cover, fluff with a fork, and let set for 15 minutes to absorb the rest of the liquids.
7. Prepare salad ingredients and whisk together dressing ingredients.
8. Warm tortillas in a pan for 30 seconds per side.
9. 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.

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