So, one thing that I have become passionate about is; not consuming animals products and consuming meals that are tasty and preferably easy to prepare. So, when I create what I feel is a masterpiece, of course I have to share its yummy goodness. This recipe is super simple and extremely quick. Well, let me rephrase that. The preparation portion is super quick, however, The preparation of the “taco meat” takes a few hours to properly prepare. It is made from soaked walnuts, marinated mushrooms and cooked quinoa (optional). So make sure you allow time to soak your walnuts and marinate your mushrooms ahead of time. You should allow yourself at least 2-3 hours (or more) to successfully complete this. You can easily do this in the morning, put them in the refrigerator and have them ready a couple of hours later when you are ready to make the wraps.
This meal has been a hit in my home and I hope this raw vegan meal becomes as much of a favorite for you as it is for me. Enjoy!
3 cups roughly chopped mushrooms
3 tablespoons low-sodium soy sauce or coconut aminos
2 tablespoons maple syrup
1 teaspoon apple cider vinegar
1 teaspoon cold pressed olive oil (optional)
Place mushrooms in sealable container.
Mix together marinade ingredients and pour over mushrooms. Seal container and shake to coat mushrooms.
Let marinate for 2-3 hours (in the refrigerator), shaking occasionally to coat mushrooms.
2 cups walnuts, soaked for 2-3 hours, rinsed and drained Note* Can be soaked overnight if desired.
Marinated mushrooms (from above recipe)
1 teaspoon cumin
1 teaspoon old bay seasoning
1 teaspoon smoked paprika
1 teaspoon of onion powder
2 Tbsp of organic honey
1 cup cooked quinoa (optional)
Himalayan salt and pepper to taste
2 Tbsp of nutritional yeast (optional)
1 teaspoon of cilantro
Place walnuts in food processor. Pulse until chunky. Do not over process.
Add marinated mushrooms and cilantro. Pulse until combined and mushrooms and parsley are incorporated. Note* Pulse slowly and stop every few seconds to spoon down the access from the sides to ensure there is an even combination.
Stir in spices, quinoa and salt and pepper.
1 head butter lettuce
1 cup cherry tomatoes, quartered
1/2 pickled beet (optional)
2 sprigs of fresh dill
2 Tbsp peanut sauce (optional)
Place walnut mixture in lettuce leaf.
Top with tomatoes, beets and dill (optional)
Drizzle with peanut sauce (optional)
Serve and Enjoy!