Walnut Meat Tacos Recipe

Makes

6–8 tacos

Ingredients

1 head of cauliflower, florets, core and leaves chopped (use the whole cauliflower)
250g walnuts
2tsp lime juice
50g sun-dried tomatoes
2 garlic cloves, crushed
½tsp sea salt
½tbsp smoked paprika
½tbsp ground cumin
2tsp medium chilli powder
2tsp nutritional yeast (optional)
1.tbsp extra virgin olive oil
60ml water

To serve

Wholegrain tortillas
Avocado, thinly sliced
Pinto beans, warmed through
Cherry tomatoes, finely diced
Fresh coriander, finely chopped
Fresh lime juice
Red onion, thinly sliced
Hot sauce

Method

Preheat the oven to 180°C/160°C fan/gas 4.

Pulse the cauliflower, walnuts and lime juice in a food processor until they are roughly combined. Place in a bowl and set aside.

Add the sun-dried tomatoes, garlic, salt, smoked paprika, cumin, chilli powder and nutritional yeast (if using) to the empty food processor and blend. Slowly add 1tbsp of the extra virgin olive oil to thicken the mixture.

Stir the spiced mixture into the bowl of cauliflower and walnuts, using your hands if you need to, making sure everything is thoroughly combined. Add the water to keep the mixture from drying out.

Transfer to a lined baking tray and bake for 20–25 minutes. Stir halfway through for an even bake.

Serve in wholegrain tortillas with avocado, pinto beans, chopped cherry tomatoes, coriander, lime juice, red onion and hot sauce, or whatever you fancy!

Recipe extracted from The Imperfect Nutritionist: 7 Principles of Healthy Eating by Jennifer Medhurst. Published by Kyle Books. Photography: Nick Hopper

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