Walnut & Cashew ‘Mince’ Tacos

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.

Overview

  • 35 min
  • Serves 4
  • Easy

Ingredients

'Mince'

1 1/2 cups Walnuts

1 cup 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

Instructions

1

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.

2

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.

3

Toss the chopped nuts through the spices, along with the tamari, tomato paste and water. Sauté over a medium heat for 5 minutes.

4

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.