RAW VEGAN: MEXICAN SEASONED VEGGIE MEAT

  

 

Obviously, we like tacos over here, so I was very happy when I found this recipe from Judita Wignall in her book Going Raw.  This tastes so good and very much like taco meat that you won't even know the difference.  I love Brazil nuts too so, this recipe is a winner!  My husband couldn't get enough!

 

We wrapped this and all the fixings into a large rainbow chard leaf to complete our raw wrap.  So delicious! 

 

rainbow chard

soak and process the brazil nuts

 

mix the brazil nuts and veggies together

 



 

Here's the recipe...

 

RAW VEGAN MEXICAN SEASONED VEGGIE MEAT

INGREDIENTS:

 

2 cups brazil nuts, unsoaked

4 cups finely diced zucchini

1-1/2 cups  minched white or cremini mushrooms

1/2 cup minced onion

1/2 cup minced celery

1/4 cup mexican chilli powder, you can add up to 1/2 cup to add more flavor depending on your taste

1/4 cup lemon juice

1 teaspoon sea salt, less if you are using salted chilli powder

2 clove garlic minced

1/2 teaspoon cayenne pepper

 

Julienne your favorite veggies to include into the wrap.  I used yellow bell pepper, carrors, tomatoes, guacamole, pea shoots and cucumbers.  You can also add shredded cabbage, spinach or romane lettuce. 

 

For the veggie meat, place the brazil nuts into a food processor and grind into a flour.  In a large bowl, combine the brazil nut flour with the zucchini, mushrooms, onion, celery, chili powder, lemon juice, salt, garlic, and cayenne.  Spread the mixture into 2 dehydrator trays lined with non stick sheets and dry at 110 degrees for 1-1/2 hours.  Transfer to mesh dehydrator sheets for another hour.  Do no over dry.  Fill your tacos or wrap and serve!

 

If you save your meat for later and want to warm it up, place the the meat in the dehydrator for 30-60 minutes at 145 degrees before assesmbling.

 

Enjoy!