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Walnut & Cashew Nut ‘Mince’ Tacos

Vegan (check tortillas are vegan)
Prep & cook time: 30 mins
Serves 4

Walnuts

Our walnuts hale from California, have a mild sweet flavour and are a source of omega 3.
Walnuts are a perfect addition in this Nut Mince taco.

Cashews

Our whole raw cashews are large and white, ideal for cooking or those who enjoy roasting their own nuts.
Combine cashews with walnuts to create this divine nut mince!

 

 

 

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.


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