This recipe is about as easy as it gets. It’s practically no-cook, but you wouldn’t know it when eating the final product. Scott was impressed with how similar the walnut and chickpea taco “meat” tasted in flavor and texture. And, for it to be a win in the texture category, is my favorite kind of vegan win. I don’t eat soy, so other meatless taco “meat” alternatives aren’t an option for us. However, I think once you make this recipe, you’ll hardly miss the other vegan options, or meat ones for that matter. TBD how this tastes the next day, but I’m guessing it’s just as great as it did tonight. Taco Tuesday, anyone?
Chickpea + Walnut Tacos with Lime Aioli
adapted from Pure & Beautiful Vegan Cooking
serves 4-6, makes about 10-12 tacos
1 cup walnuts
1 cup garbanzo beans, drained
2 tbsp coconut aminos (or soy sauce)
1 tbsp cumin (or a little less for a milder flavor)
2 heaping tsp garlic powder
1 tsp chili powder
1/4 cup + 2 tbsp vegan low fat mayo
2 tbsp fresh lime juice
small corn tortillas
micro greens or green cabbage
- In a small food processor, combine walnuts, garbanzo beans, coconut aminos, cumin, garlic powder, and chili powder. Pulse until spices are well combined and texture is chunky (though parts may be smooth – that’s OK). Pour contents into a microwave safe bowl.
- In a small mixing bowl, whisk together vegan mayo and lime juice. Set aside.
- Prepare the tortillas and toppings.
- Heat the taco “meat” in the microwave for 1 minute
- Spoon about 1 -1 1/2 tbsp of taco “meat” onto each tortilla. Top with toppings you like, and finish each taco with a drizzle of the lime aioli.