Vegan recipe: Vegan Papad Tacos

While meat eaters may scorn at the idea of being vegan, it is actually a highly-nutritious diet, that is low in fats and provides heart and bone health.

Here’s a lip-smacking delicious recipe to satiate your taste buds for the papad taco.

Ingredients

2/3 cup — Crushed walnuts
8 ounces — Button mushrooms, sliced
4 cups — Cauliflower florets, chopped
Iceberg (chopped)
1 tsp — Extra virgin olive oil
1 — Garlic Clove (minced)
2 tsp — Jalapeno (minced)
1 tsp — Chili powder
1 tsp — Ground cumin
1/4 tsp — Dried oregano
1 tsp — Fine sea salt
Freshly ground black pepper
Fresh cilantro leaves (for garnish)
1 small — Sweet potato (peeled and sliced into 1/8-inch thick rounds)
3 — Limes (quartered)
Papad (roasted and mold into taco)

Method

* In a food processor, pulse the walnuts until ground but not powdered, about 7 pulses. Transfer to a large bowl.

* Place the mushrooms in the food processor and pulse until finely chopped, about 15 pulses. Add them to the bowl with the walnuts.

* Place the cauliflower in the food processor and pulse until crumbled, about 10 pulses. Do not over pulse. Add to the bowl with the walnuts, and mushrooms.

* Heat the olive oil in a large, wide skillet over medium-high heat. When the oil is shimmering, add the garlic and jalapeno and cook until fragrant, about 30 seconds.

* Add the cauliflower mixture, chili powder, cumin, and oregano. Season with salt and pepper. Cook, stirring occasionally, until the mixture is no longer crunchy, about 5 minutes.

* Stir in the beans and cook for 2 minutes, until heated through. Taste and adjust the seasonings as needed.

* Transfer the meat mixture to a serving bowl and top with the cilantro and iceberg.

Serve alongside the papad shells, lime wedges, and optional toppings of your choosing for tableside assembly.


About Indianspice Staff Reporter

Report and write stories for Indianspice.co.za. It is our ambitious goal to cover issues/events/news concerning South Africa and the diaspora.

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