“From the Thrive Kitchen launch, held at vegan chef Matthew Kenney's culinary school and restaurant M.A.K.E. in Santa Monica, California. Thrive Kitchen is a spin off of Vega's "Thrive Forward" website and part of their "Vegucation Series", which is a free educational resource for those wanting to lose weight, regulate their diet, and/or learn more about plant based living, exercise, sustainable food sources, and more. The recipe was adapted from Kitchen Cures by Peggy Kotsopoulos. Enjoy!”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Make the taco seasoning:
  2. Stir all ingredients together well in a small bowl. Store in a tightly sealed jar.
  3. Make the taco filling:
  4. Soak the walnuts in water for about an hour. Drain thoroughly.
  5. Process soaked walnuts to the texture of cooked ground beef/turkey.
  6. With the processor running, pour in the olive oil. Scrape into a serving bowl and stir in 2 tablespoons of the taco seasoning*.
  7. Make the sauce:
  8. Blend all sauce ingredients in a high-speed blender until smooth. Scrape into a serving bowl. (Start with half a chipotle pepper, taste, and add more to increase spicy heat to your preference).
  9. To Serve:
  10. Spoon some of the walnut mix into a lettuce leaf.
  11. Spoon some of the sauce over the walnuts and top with toppings of your choice.
  12. Note: You will not need all the taco seasoning for one recipe. Reserve extra seasoning for future use.

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