I was super amped today when I went to the grocery store and actually found some organic collards, thank you spring! I’ve been wanting to make these vegan tacos again and I love using collard greens as the “tortilla.” So naturally I had to make them as soon as I got off from work today, and they did not let me down!
These tacos feature walnuts as the vegan protein. When I first made these I was skeptical… walnuts for taco meat!? There is no way! But wow, it is absolutely amazing how much these actually taste like a taco. The ground walnuts have the texture of ground meat (cooled of course) and the seasonings are absolutely perfect. I was also having a craving for sprouts (weird hey?) so added them to the tacos to give me some more crunch and fibre!
Collard greens (the tortilla for my taco) are rich in antioxidants and anti-inflammatory nutrients including Vitamin C and A, Fibre and Vitamin K. They also carry with them a good source of calcium! AND was super surprised with how much protein this vegetable has as well! (4g protein for only 49 calories of greens)
I never liked walnuts in my banana loaf or brownies, but I do love walnuts on their own or in these tacos! Walnuts are a source of healthy fats that are good for our heart and looks, Omega-3 fatty acids. They also provide a source of protein, antioxidant Vitamin E, fibre, and minerals essential for healthy radiant lives!
When putting your taco together, be careful with the amount of “taco meat” you use because walnuts can add up calories quickly. I usually put on 3 Tbsps-1/4 cup per taco, then load it with veggies, fresh salsa and a small amount of vegan cheese. I made the mistake of picking a batch of smaller collard wraps this time, so I ended up with small and messy tacos, but still taste amazing! Try and pick big leafy collards or try with romaine lettuce or heck even a real tortilla if you’re up for that!
Have a beautiful and happy weekend! I’m off to yoga ♥
Raw Vegan Tacos
2 cups raw natural walnuts
1 Tbsp cumin powder
1/2 Tbsp coriander powder (I only had seeds but crush them with my mortar and pestle)
2 Tbsp low-sodium tamari (or soy sauce)
1 tsp chili powder
Collard Greens for “Tortilla”
- Add walnuts to blender and pulse to get a crumbly, ground meat-like texture (don’t overblend).
- Add walnuts to medium sized bowl and add cumin, coriander, tamari and chili powder. Stir.
- Wash and pat dry collard greens. Cut off tough end of stem.
- Add walnut mixture to middle of one collard leaf and top with desired taco fillings!
- Refridgerate left-overs in sealed container.
*this recipe has been adapted from Kimberly Snyder