Taco Tuesday is every day, right?

A twist on the Mexican classic, this Taco Crumble recipe is a great source of protein and contains high amounts of vitamin E and Omega 3s.

Vegan Taco Crumble Recipe

Here’s What You’ll Need

  • 3 cups walnuts
  • 2/3 cup sun-dried tomatoes
  • 1 clove garlic, minced
  • 1/2 tsp Himalayan salt
  • 1 tbsp smoked paprika powder
  • 1 tbsp cumin powder
  • 1 tbsp cayenne powder
  • 2 tsp coconut palm sugar
  • 2 tsp nutritional yeast

DIRECTIONS:

1. Process walnuts in a food process with S-blade until a broken up consistency is reached. Remove the walnuts and add to a large bowl

2. Process sun-dried tomato in the food processor with S-blade until finely broken up. Stir the processed sun-dried tomato with the walnut crumble

3. Add in all of the other spices and seasonings to the bowl and stir in with a fork to incorporate

4. If you desire a more fatty consistency, add 2 tsp of olive oil. If more saltiness is desired, add 2 tsp of tamari.

Enjoy as a ground beef alternative or any other way 🙂

Just a word of caution, make sure to whip up a couple of extra batches because people really go craaazyy when you bring these out!

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