Recipe courtesy of Laura Miller

Vegan Tacos

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  • Level: Intermediate
  • Total: 10 hr 30 min
  • Active: 40 min
  • Yield: 8 servings
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Ingredients

Taco Shells:

3 cups fresh corn

1 tablespoon lime juice

1 red bell pepper

1/2 onion

1 tablespoon ground chili powder

1 1/2 teaspoons sea salt

1 teaspoon cumin

1/2 teaspoon cayenne

2 tablespoons nutritional yeast

3/4 cup finely ground flaxseed

Filling:

1 cup sunflower seeds, soaked 2 hours

1 cup sun-dried tomatoes

1 tablespoon apple cider vinegar

1 tablespoon agave nectar

1 tablespoon cumin

1 teaspoon sea salt

2 tomatoes

1 jalapeno, chopped

1 handful fresh cilantro

1 portobello mushroom

Sour Cream:

2 cups cashews, soaked 4 to 6 hours

1 cup water, cold

1/2 cup olive oil

3 tablespoons lemon juice

1 1/2 teaspoons sea salt

Spinach:

3 cups spinach, roughly chopped

2 tablespoons olive oil

Sea salt and ground pepper

Avocado slices, for serving

Directions

  1. For the taco shells: Blend the corn, lime juice, bell pepper, onion, chili powder, salt, cumin, cayenne and nutritional yeast in a high-speed blender or food processor. Transfer the mixture to a bowl and mix in the flaxseed. Spread this mixture onto a nonstick dehydrator sheet or parchment paper in 6-inch circles. Dehydrate until the tortillas are ready to flip, 4 to 6 hours, or bake at 200 degrees F for 30 to 40 minutes. To create the taco shape carefully drape each tortilla over two bars of wire dehydrator or oven rack and dehydrate until firm, another 4 to 6 hours or bake another 30 to 40 minutes.
  2. For the filling: In a food processor, process the sunflower seeds, sun-dried tomatoes, apple cider vinegar, agave nectar, cumin and salt until well combined and smooth. Add water, a few tablespoons at a time, and process until you have a soft doughy consistency. Then add your fresh tomatoes, jalapeno, cilantro and mushroom and pulse a few more times until chunky and just combined.
  3. For the sour cream: Drain the cashews. Blend the drained cashews, water, olive oil, lemon juice and salt until consistent and smooth. Place the mixture in the fridge until firm, about 20 minutes.
  4. For the spinach: Place the chopped spinach leaves in a bowl and toss it with the olive oil, salt and pepper. Set this mixture aside for 20 minutes to allow the spinach to soften.
  5. For assembly: To assemble the tacos, spread 2 to 3 tablespoons of the filling into the taco shell, then top with spinach, a drizzle of your sour cream and some sliced avocado.
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