Vegan Taco Salad Bowl with “Meat” Nut Carrot Taco. Vegan taco filling. Meatless Taco Salad. Make a wrap or tacos or a burrito. Gluten-free vegan recipe.
Ingredients
Preparation
Preparation: In a food processor or by hand, chop the onion and garlic and set aside. In the same food processor, puree the carrots and peppers until shredded, or use a carrot grater and chop the peppers, then set aside. Process the nuts in the same food processor and set aside.
Heat the oil in a saucepan or pan over medium-high heat. Add the onion and garlic and a pinch of salt. Cook for 3-4 minutes.
Add peppers and carrots and a good pinch of salt and cook for 5 minutes. Stir occasionally. Add tomato paste, sauce, salt and spices and lime juice and mix well.
Cook for 3-4 minutes. Add the nuts and mix well. Taste and adjust salt, heat, flavor and add more as needed. Add smoked paprika for more smoke and lime juice for flavor. Check if the carrots are slightly cooked.
Cook for a further 2 minutes, then let stand a few minutes before serving. Meanwhile, grill the peppers or fry them in a pan with a teaspoon of oil over medium-high heat until the edges are golden brown.
Spanish Rice etc.
