Pecan Taco Bowl
Sometimes you just want to skip the soy and pecans are a great meat substitute because of the texture, taste and they are a good source of protein. Vegan pecan taco “meat” will be your new go-to for bowls, tacos or quesadillas
Servings: 2
Calories: 769kcal
Equipment
- Food Processor
Ingredients
Pecan Taco “Meat” Substitute
- 1 cup Pecans
- 1 ½ tablespoons Liquid Amino Acids
- 1 cup Water
- ¼ Bell Pepper - small
- ¼ Onion - small
- 1 clove Garlic
Easy Version Chipotle Copycat With Store Bought Cauliflower Rice
- 1 bag Cauliflower rice - Recipe for Homemade Cilantro Lime Cauliflower Riced
- 1 tablespoon Olive Oil
- 2 tablespoons Lime juice
- 2 tablespoons Cilantro - finely chopped
Taco Bowl Topping
- ½ cup Vegan cheese
- 1 can Black beans
- ½ cup Blackened corn
- ½ cup Cherry tomatoes
- 2 tablespoons Vegan sour cream
- Cilantro
- Tortilla chips
- Lime slices
Instructions
Chipotle Copycat Cauliflower Rice
- In large sauce pan add 1 tablespoons olive oil and bag of riced cauliflower. Stir in the juice of 1 lime (2 tablespoons), 2 tablespoons cilantro, and ½ teaspoon salt + pepper to taste sauté 5 minutes
Soak Pecans
- In medium bowl add pecan, water and amino acid, soak for ⅔ hours until tender
- Drain pecans and set aside
Prepare Pecan Taco Mixture
- Place in food processor add pecan, taco seasoning, onions, peppers and garlic clove.
- Pulse until mixture is consistent of ground meat. Set aside
- Assemble Pecan Taco Bowls
Nutrition
Calories: 769kcal | Carbohydrates: 62g | Protein: 21g | Fat: 53g | Saturated Fat: 7g | Sodium: 1089mg | Potassium: 891mg | Fiber: 18g | Sugar: 7g | Vitamin A: 819IU | Vitamin C: 36mg | Calcium: 107mg | Iron: 5mg