Low Carb Tacos (Vegan)

Really excited to share todays recipe with you!! As I mentioned I've been playing around with a lower carb plant based diet and I wanted to make tacos. I've tried lentil tacos before and they're ok but I wanted something grain free so I came up with this recipe.  It's really simple to make, especially if you use a food processor and it's honestly yummy! It even has my meat loving hubby gobbling this up. He took this to work the other day, he made a burrito out of it and topped it with a nice helping of guacamole and lettuce and he called me from the office to tell me that he was thoroughly enjoying his lunch. I was elated! Honestly to know that my hubby was enjoying his plant based meal made my day! It's so much fun when healthy meets tasty - so good!

To prepare the taco filling you'll need a food processor. You can forgo it and chop everything by hand but if you have a food processor handy, it really does help speed things along. Place walnuts on a baking sheet or a foil and toast in the oven for a few minutes. You want the walnuts toasted and aromatic but not burnt, so keep a close watch. I like to toast them in an oven at 350 for about 7-10 min. Once toasted, allow them to cool to room temperature and place in food processor and pulse until broken up similar to a size and texture similar to minced meat. Once desired consistency is reached place in a large bowl.
Place onion and garlic into food processor and pulse until finely chopped. You definitely want to pulse this mixture to make sure it's not over processed. If you just run it without pulsing it WILL turn into liquid. Set aside and place mushrooms into food processor and pulse until finely chopped. Place the mushrooms whole or sliced into 2 and only 2-3 at a time. Again, you want to take your time and pulse the mushrooms to make sure it doesn't over process. Heat oil over medium heat and add the processed onion and garlic. Stir fry for a few minutes until the mixture begins to brown and add the processed mushrooms. Add salt and cook for approximately 5-7 minutes until all juices are released. Add in the tomato paste, cumin and paprika and set aside to cool.

I like to serve mine in Boston lettuce cups and topped with guacamole. Yum!

Hope you enjoy this recipe!

xx

Lara

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Low Carb Tacos (Vegan)

Yield: 4

Author: Lara

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Yummy plant based low carb tacos! Yup that's really possible and really quite delish!

Ingredients

• 1 lb of cremini mushrooms
• 1 cup of toasted walnuts
• 2 small onions or one large
• 2 cloves of garlic
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 tbsp tomato paste
• 1 tbsp avocado oil
• 1 tsp sea salt

Instructions

1. Place walnuts on a baking sheet or a foil and toast in a preheated oven (350) for a 7-10 minutes. You want the walnuts toasted and aromatic but not burnt, so keep a close watch. Once toasted, allow them to cool to room temperature and place in food processor and pulse until broken up similar to a size and texture similar to minced meat. Once desired consistency is reached place in a large bowl.
2. Place onion and garlic into food processor and pulse until finely chopped. You definitely want to pulse this mixture to make sure it's not over processed.
3. Set aside and place mushrooms into food processor and pulse until finely chopped. Place the mushrooms whole or sliced into 2 and only 2-3 at a time. Take your time and pulse the mushrooms to make sure it doesn't over process.
4. Heat oil over medium heat and add the processed onion and garlic. Stir fry for a few minutes until the mixture begins to brown and add the processed mushrooms. Add salt and cook for approximately 5-7 minutes until all juices are released. Add in the tomato paste, cumin and paprika and set aside to cool.
5. Serve in Boston lettuce cups topped with guacamole.

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