Plant-Based Recipes from Taco Night
Did you love our plant-based tacos from our Cooking Class? Did you miss class, but still want to try the recipe? Below are the four recipes key to your best plant-based tacos. We have the walnut taco “meat”, coleslaw, pinto beans, and pickled red onion. Let us know what you think! We can’t wait to see your creations.
Walnut Taco Meat
This walnut taco "meat" was a big hit for our Sozo family! Whether you eat meat or not, this taco filling is flavor-packed and full of nutrients. This can be made as a quick meal for the family, or as a bigger recipe to please a crowd. Top with coleslaw, pinto beans, and red onion for the perfect taco. Find the original recipe here.
Ingredients
- 1 Cup Unsalted Walnuts soaked in room temp. water for 20 minutes
- 1/3 Cup Yellow Onion diced
- 4 Cloves Garlic finely minced
- 1/3 Cup Water
- 1/4 Cup Water
- 10 Ounces baby Bella Mushrooms washed
- 1 Tbsp Ground Cumin
- 1 Tbsp Chili Powder
- 1/2 Tbsp Tomato Paste
- 1/2 Tbsp Tamari
- 1 tsp Dried Oregano
- 1/4 Cup Cilantro finely chopped
- Salt and Pepper to taste
- Lime Juice to taste
Instructions
- Soak the walnuts. Place the walnuts in lukewarm water and soak for 20 minutes to soften. Drain and set aside.
- In a medium nonstick pan over medium heat, add the onions, garlic, and 2 to 3 tablespoons of water. Cook until the onions are translucent and the garlic is fragrant about 3 to 4 minutes.
- Make the walnut meat “crumble.” Add the walnuts and mushrooms to a food processor fitted with the “s” blade and pulse until they have broken down into a meat-like crumble.
- Transfer the walnut meat mixture to the pan. Season with cumin, chili powder, tomato paste, soy sauce, oregano, liquid smoke, and ¼ cup of water. Mix until combined and cook for an additional 8 minutes or until the walnut meat begins to brown and the mushrooms are softened.
- Season to taste. Remove from the heat and season with salt, pepper, cilantro, and lime juice.
- Enjoy! Add walnut meat to tacos or serve as desired!
Best Healthy Coleslaw
The yummiest coleslaw from Ambitious Kitchen… the perfect taco topping or side dish! Full of colorful, clean ingredients, this dish makes every table look beautiful, and will leave you feeling even better. Find the original recipe here.
Ingredients
Slaw
- 1/2 Head Purple Cabbage shredded
- 1/2 Head Green Cabbage shredded
- 2 Cups Carrots shredded
- 1 Cup Cilantro finely chopped
- 1 Jalepeño seeded and finely diced
- 1/2 Cup Green Onion
- 1/2 Cup Pepitas
- 1/4 Cup Sliced Almonds
Dressing
- 3 Tbsp Olive Oil extra virgin
- 2 Tbsp Apple Cider Vinegar
- 1-2 Tbsp Pure Maple Syrup
- 1 Clove Garlic minced
- 1/4 tsp Cayenne
- 1/2 tsp Salt
- Black Pepper
Instructions
- Add all the ingredients for the slaw except for the almonds and pepitas to a large bowl.
- In a small bowl, whisk together all the ingredients for the dressing. Pour all over the slaw and toss well to combine. Taste and adjust seasonings as necessary. Cover and place in fridge for at least an hour to allow flavors to marinate together.
- Before serving, sprinkle with toasted sliced almonds and pepitas; toss again and serve.
Pickled Red Onions
A quick and easy pickling recipe that can be used for more than just onions! This recipe is from Forks Over Knives, but you can find plenty of variations as well. We topped our tacos with them to bring a little sweetness and tang. They're also great on sandwiches, in salads, or on avocado toast (my personal favorite!)Find the original recipe here.
Ingredients
Brine
- 1 1/4 Cup Water
- 3/4 Cup Vinegar
- 1 tsp Sea Salt
Red Onion
- 1 Medium Red Onion
- 1 tsp Black Pepper
Instructions
- Thinly slice red onion and add to mason jar with black pepper.
- In a medium saucepan bring all brine ingredients to boiling over medium. Simmer 15 seconds or until salt has completely dissolved.
- Immediately pour hot brine over the vegetables to be pickled.
Instant Pot Pinto Beans
Quick and easy pinto beans! Throw your ingredients in a pot, and let them be! Add as a side dish or a topping!Find the original recipe and additional add-ins here.
Ingredients
- 3 Cups Dry Pinto Beans
- 8 Cups Water
- 1/2 tsp Salt
Instructions
- In a 6-quart pressure cooker, add the beans, water, salt, and any optional additions that you’re using.
- Set it to high pressure and cook for 25 minutes.
- After 25 minutes, release the pressure, remove the lid, and use the “saute” function to cook for another 25 to 35 minutes, or until the beans reach your desired softness.
- Stir occasionally.
Dena DePiazza is a National Board Certified Health & Wellness Coach and is certified as a Certified Pain Management Coach. She is your personal advocate for living an energized and passionate life. She works with clients to help them create healthy lives in a way that is flexible, fun, and free of denial and unsustainable discipline. By working together, you can discover lifestyle choices that best support you. Dena helps you learn to make gradual, lifelong changes that will enable you to reach your current and future health goals.
with a Bachelor’s Degree in Nutritional Sciences. She is a Certified Personal Trainer and Certified Nutrition Coach through the National Academy of Sports Medicine (NASM).
Nadia enjoys providing the guidance and support people need to achieve good health and considers herself their biggest cheerleader when they decide to make their health a priority. As a Nutritional Therapy Practitioner, Nadia works with clients one on one to help them optimize their health through holistic health practices. She helps reduce the symptoms of chronic illness through nutrition and lifestyle practices, but is not limited to helping anyone who wants to learn how to make better choices. She teaches clients basic kitchen skills, how to read labels and will even do grocery tours. As a personal trainer, Nadia works with clients of all levels, ages and in various settings. She has taught group fitness classes and worked with clients one on one. She emphasizes the importance of staying injury free and building strength to move about their day without pain.
Karissa originally attended Westmont College in beautiful Santa Barbara, and began her B.S. in Psychology, then transferred to Montreat College, in the Appalachian hills of North Carolina, graduating Cum Laude with a B.S. in Music Therapy, and a double minor in Psychology and Music Business.
Yumm
Looks great. Can’t wait to try it