½ cup + 2 tbsp walnuts
2 cups of mushrooms (variety is best)
2 tsp cider vinegar
2 ½ tbsp tamari soy sauce
1 ¼ tsp ground cumin
¾ tsp chili powder
8 corn tortillas
Salt to taste
Refrigerate mushroom/cauliflower in airtight
containers for up to 3 days.
Chopped Roma tomatoes, avocado, chopped romaine lettuce, salsa, Vegan Queso, coconut yogurt, fresh cilantro, fresh lime juice.
Use cauliflower in same amount instead of walnuts.
- Put all ingredients, except tortillas, salt and toppings in a food processor and chop until a chunky, thick texture is achieved.
- Place walnut mixture in a skillet and saute over medium heat until soften, 6-8 minutes –stirring so nothing burns.
- Warm up the tortillas in the oven or another pan. Add walnut mixture to the corn tortilla as well as your preferred toppings.
- Adapted From: PlantYou. Enjoy.