Walnut Tacos

Vegan tacos that are so quick and easy you won’t believe it!

  • 1.5 cups de-shelled walnuts
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1 tbsp soy sauce or coconut aminos
  • 8 Taco shells 


  • 1 head romaine, chopped
  • 1 bunch of green onions chopped
  • 1 avocado, sliced


  • 1 C cashews soaked at least 10 mins in boiling water
  • 1/3 c water
  • 2 Tbsp lime juice
  • 1 Tbsp Apple cider vinegar
  • Pinch of salt
  • Place walnuts to a food processor and process until mixture is kind of “meaty” and add seasonings and pulse to mix.
  • Fill taco shells with walnut mixture and top with toppings of choice
  • To make the lime cashew sour cream put all the ingredients in a high-speed blender and blend until smooth. Add more water if needed to get a sour cream consistency
  • Top tacos with sour cream and enjoy!
  • Makes 8 tacos.
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    Indian Butter Chickpeas

    Another winner from Skinny Taste! So easy – I cooked it in the pressure cooker – it can also be slow cooked for 6 – 8 hours.

    • 2 15 oz cans Chickpeas, drained
    • 1 28 oz can crushed tomatoes
    • 5 cloves garlic, minced
    • 2 tsp ginger
    • 1 tsp coriander
    • 1 tsp cumin
    • 1 tsp turmeric
    • 1 tsp garam Masala
    • 1/4 tsp cayenne
    • 1/2 c full fat coconut milk
    • 1 tbsp ghee or oil
    • Salt and pepper
    • 1/4 c cilantro, minced
    • 2 c cooked rice

    Put all the ingredients except rice and cilantro in a pressure cooker. Add 3 c water and stir to combine.

    Seal and cook on high for 12 minutes. If sauce is thin, cook on reduce for 10 – 20 minutes.

    Serve over rice with cilantro garnish.

    Serves 6 – 8.

    Gnocchi Soup

    This is from the latest Skinny Taste Book with a few modifications to make it vegan.

    • 1 tsp oil
    • 1 onion , diced
    • 2/3 c celery, diced
    • 2/3 c carrot, diced
    • 1 clove garlic, minced
    • 1 lb vegan or reg Italian sausage, broken up
    • Salt and pepper
    • 1/4 c dry white wine
    • 1/2 c nut or cow milk
    • 1/4 tsp nutmeg
    • 1 28 oz can crushed tomatoes
    • 1 bay leaf
    • 1/4 c basil, chopped
    • Grated vegan or Parmesan cheese
    • 1 lb dried gnocchi

    In a multi cooker, start on sauté, add oil, onions, celery, carrots and garlic, cook until soft. Add sausage and brown, breaking up into small pieces. Add wine and cook to reduce. Stir in milk, gnocchi, nutmeg, tomatoes, bay leaf and 1/2 c water

    Seal and cook on high pressure for 6 minutes. If it is thin, reduce for 10 min. Remove bay leaf.

    Serve with basil and cheese.

    Serves 6 – 8.

    Lentil Balls in Masala Sauce

    So on this one I cheated and got a bottle of sauce from the store. The meatballs are a little wet, so I baked them and they turned out wonderful! Use a spoon to peel the ginger – it goes super quick. One thing to note- it takes 3/4 c chilled rice – so make sure you have that before you start 🙂

    • 1/2 red onion, chopped
    • 3 cloves garlic
    • 1 knob of ginger, peeled
    • 1/3 c raw walnuts
    • 4 tbsp cilantro leaves
    • 3/4 tsp salt
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 1/2 tsp garlic powder
    • 1/2 tsp cayenne
    • 1/2 tsp Garam Masala
    • 3/4 cooked chilled rice
    • 1 1/2 c cooked lentils
    • 1 tsp lime juice
    • 1 tsp oil
    • 1 flax egg (1 tbsp flax meal & 3 tbsp water)
    • 3 tbsp bread crumbs
    • Masala sauce – 2 cups

    Preheat oven to 375. Spray a pay with olive oil.

    Add all ingredients except sauce to a food processor and pulse to combine. Chill for at least 15 minutes.

    Use a cookie scoop and form into 1 tbsp balls. Place on baking sheet and spray. Bake for 25 minute until crispy on the outside.

    Warm the sauce while the balls bake.

    Divide the sauce among bowls and place the balls on top.

    Serves 4.

    Crispy Buffalo Cauliflower Wrap

    This is so good! Crunchy, crispy and oh so portable!

    • 2 c cauliflower, cut into bite size pieces
    • 1 c canned white beans, 1/4 liquid reserved
    • 1/2 c buffalo sauce
    • 1/2 c bread crumbs
    • 1/2 c cornmeal
    • 1/4 c hemp seeds
    • 1 tbsp dried parsley
    • 1 tbsp garlic powder
    • Olive oil spray
    • 4 tortilla
    • Shredded carrots
    • Sliced celery
    • Chopped romaine

    Vegan Ranch:

    • 1 c almond or cashew milk
    • 1/4 c white vinegar
    • 5 tsp lemon juice
    • 1 1/2 c raw cashews
    • 1 1/4 tsp salt
    • 2 tsp dried parsley
    • 1 tsp garlic powder
    • 1 tsp onion salt
    • 1/4 tsp pepper
    • 1/4 tsp mustard powder

    Combine in a high speed blender and purée till smooth. Chill.

    Preheat oven to 450.

    Put cauliflower, beans hot sauce and bean liquid in a bag or bowl and combine until well coated, set aside to absorb the mixture.

    Place the cornmeal, bread crumbs, hemp seed, parlay and garlic powder in a food processor and pulse to blend and chop. Place in a plastic bag or large bowl.

    Use a slotted spoon to remove cauliflower mixture and add to crispy coating, toss to combine.

    Spread on parchment lined baking sheet, spray with olive oil and bake for 25, drizzle with more hot sauce and bake until golden and crispy about 10 minutes. Allow to cool 5 minutes.

    Serve on tortillas, with ranch, lettuce, carrots and celery.

    Serves 4.

    Mushroom Wrap

    This is a hard one to take a pic of, mostly because I did not want to cut it in half. This is a one pan meal – I used Gina skillet to cook everything up. It’s vegan too!!

    • 1/2 c veggie broth
    • 1/4 c Tamari or soy sauce
    • 1 tsp garlic powder
    • 2 tbsp balsamic
    • 4 portobello mushrooms, cleaned and sliced
    • 1 jar red roasted red peppers, sliced
    • 1 onion, sliced thin
    • Salt
    • Smoked paprika
    • Pea sprouts
    • 1 head of romaine, chopped
    • 1/2 c vegan mayo
    • 4 tbsp basil chopped
    • Tortillas

    Combine the veggie broth, tamari or soy sauce, garlic powder and vinegar in a bowl, add mushrooms and toss to coat. Let marinade for 30 min – 8 hours.

    Combine mayo and basil, keep chilled till read.

    Add 1/4 c marinade to a large skillet over medium heat, add onions and peppers and cook until soft. Push to the side of the pan and add mushrooms and 1/2 the marinade, salt and paprika, increase heat to medium high and cook, stirring occasionally until liquid is evaporated. Add more marinade if needed, it will take about 15 min to cook the mushroom.

    Spread mayo on a tortilla, top with onion mixture, lettuce, sprouts and mushroom. Wrap and serve.

    Serves 4.

    Spaghetti Squash Pie

    This dish is so yummy – a one pot wonder. If you are vegan just use 2 tbsp flax meal & 6 tbsp water mixed together in place of the egg (which is what I did). It makes great leftovers too!

    • 1 globe eggplant, peeled and diced
    • 2 pints cherry tomatoes
    • 8 cloves garlic, minced
    • 2 tbsp olive oil
    • Red pepper flakes
    • Salt
    • 2 eggs or 2 tbsp flax meal mixed with 6 tbsp water
    • 2 tbsp tomato paste
    • 4 oz Parmesan cheese (vegan works great too)
    • 1 lb spaghetti squash, roasted and shredded
    • 2 tbsp capers, drained
    • 1/2 c basil, torn

    Preheat oven to 425.

    Heat oil in the skillet add eggplant, tomatoes, garlic, oil, salt and red pepper flakes. Cool until eggplant is tender, stirring often. Add spaghetti squash and stir to incorporate.

    Combine egg, cheese and tomatoes paste then stir into the pan. Add the capers and basil, stir in and bake for 30 – 35 min.

    Serves 8.

    Chickpeas with Kale in Pomodoro Sauce

    This is the perfect fall weeknight meal and it’s mostly pantry items!

    • 2 tbsp olive oil
    • 5 cloves garlic, minced
    • 1 – 28 oz can tomatoes, crushed
    • 1 tsp red pepper flakes
    • 1 1/2 tsp fennel seeds
    • Salt
    • 8 oz baby kale
    • 2 – 15 oz cans Chickpeas, drained
    • 1 bunch basil, chopped
    • Finely grated cheese or grated cheese alternative

    In a medium skillet, heat oil over medium heat, add garlic and cook for 2 minutes. Add tomatoes, red peppers and fennel seeds, cook for 20 minutes until it thickens. Stir in Chickpeas and cook for 5 minutes. Stir in kale and cook until wilted.

    Serve with a little basil and cheese.

    Serves 4.