Full of bold, smoky flavors, the make-at-home meat substitute at the heart of this taco recipe comes together quickly from kitchen staples you probably already have in your pantry. To make these tacos raw, skip toasting the eggplant.
Raw Vegan Eggplant Tacos
Yield: 20 mini tacos
Active Time: 20 minutes
Total Time: 30 minutes
1 to 2 large eggplants rounds 1/2 red cabbage, thinly sliced Juice of 2 limes Salt, to taste 1 avocado, thinly sliced Cilantro, to garnish
Place walnuts, sun-dried tomatoes, coconut aminos, vinegar, spices, and salt in the bowl of a food processor and process until roughly combined and resembles the texture of ground meat, adding in a little water if necessary.
Slice eggplants into 1/4-inch sized rounds. Heat a skillet over medium-high heat. Working in batches, place sliced eggplant in dry skillet, and toast 30 seconds to 1 minute each side, so that the eggplant softens slightly and becomes golden brown in color.
In a small bowl, toss together cabbage with lime juice and salt.
To assemble tacos, top toasted eggplant with desired amount of walnut filling, red cabbage, and avocado. Garnish with cilantro leaves.