Raw vegan recipes can be intimidating for some because of the special equipment (i.e. dehydrators) so it’s great to have some super simple recipes that are delicious, fast, healthy and EASY! These tacos are a spin on one of the recipes in my cookbook, Modern Raw, but I’ve updated them to be completely oil-free as well. Try them and you’ll thank me later!
Lettuce Tacos {raw vegan + oil-free}
Prep time
Total time
Author: Rachel Carr
Serves: 4 servings
Ingredients
Pumpkin Seed “Taco Meat”
- 1 cup pumpkin seeds
- ⅛ teaspoon cloves, ground
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon oregano, dried
- ⅛ teaspoon cumin, ground
- 2 tablespoons chili paste
- 2 tablespoons water
Strawberry Pico de Gallo
- 1 cup strawberries, washed and roughly chopped
- juice of 1 lime
- 1 jalapeño, small, seeded and chopped
- ¼ cup cilantro, roughly chopped
- ¼ cup red onion, minced
- sea salt to taste
Cashew Sour Cream
- 1 cup cashews, soaked 2 hours, rinsed and drained
- ¼ cup lemon juice
- water as needed
To build the tacos:
- 8 romaine leaves
- ½ avocado, sliced
- ½ bell pepper, chopped
- ½ cucumber, chopped
- ¼ cup cherry tomato, halved
- ¼ cup cilantro, roughly chopped
Instructions
- To make the Pumpkin Seed Taco Meat, place the pumpkin seeds in a food processor and pulse for a minute or two, until the seeds are broken up pretty well. Transfer to a bowl and add the spices, chili paste, water, salt and pepper. Mix well with a spoon. Set aside until ready to use. Will be good for up to 2 weeks if kept covered and refrigerated.
- To make the Strawberry Pico de Gallo, mixed all the ingredients in a medium sized bowl and mix well. Set aside until ready to use. Will be good for 2-3 days if kept covered and refrigerated.
- To make the Cashew Sour Cream, place all the ingredients in a blender and purée until smooth. Set aside until ready to use. Will keep for up to 2 weeks if kept covered and refrigerated.
- To build the tacos, take 8 romaine leaves and place some of the “taco meat” and pico de gallo into the center of the leaf. Top with some avocado, chopped bell pepper and cucumber, cherry tomato and “sour cream.” Garnish with fresh cilantro sprigs.
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