Walnut & Cashew Nut ‘Mince’ Tacos
Vegan (check tortillas are vegan)
Prep & cook time: 30 mins
This gorgeously rich and meaty (but entirely vegan) nut mince is delicious. It makes a brilliant taco filling but can also be enjoyed in a burrito bowl, tossed through pasta as a vegetarian bolognese or as a wonderful twist on mince on toast, topped with slices of avocado.
Make sure you take the time to really caramelise the carrot. This adds a wonderful depth of flavour to the finished product.
Walnut & cashew ‘mince’ tacos
1 1/2 cups Alison’s Pantry American Walnuts
1 cup Alison’s Pantry Natural Cashews
1 medium onion – finely diced
1 large garlic clove – finely diced
2 medium to large carrots – peeled and grated
1 ½ teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon dried oregano
Couple of pinches cayenne pepper (optional)
2 tablespoons tamari or soy sauce
2 tablespoons tomato paste
1 cup water
¼ cup olive oil for sautéing
Cracked black pepper and sea salt
To serve: Soft corn tortillas, avocado, coriander and your favourite fresh salad ingredients
Place the walnuts and cashew nuts in a large bowl and cover with boiling water. Leave for 15 minutes. Drain, rinse and then chop finely. It’s ideal to do this in a food processor if possible so that the texture is even.
Heat the olive oil in a sauté pan over a medium heat. Add the onion and garlic. Sauté for 5 minutes gently until the onion is translucent and tender. Add the carrot, turn the heat up and cook until carrot is very tender and a bit caramelised. Add the spices and oregano and cook for a further minute. Add a little more oil if the pan is too dry. Toss the chopped nuts through the spices, along with the tamari, tomato paste and water. Sauté over a medium heat for 5 minutes.
Season with cracked black pepper and some sea salt to taste.
Leftover nut mince can be stored in an airtight container in the fridge for up to 4 days. Gently reheat it in a sauté pan. Add a little water as needed to loosen it.