Nutty Tacos


  • 1 c. raw walnuts – soaked for 1-2 hours
  • 1/2 c. sunflower seeds, sprouted 2 days
  • 1/2 c. sundried tomatoes, soaked
  • 2 tsp. miso
  • 1 1/2 tsp. ground cumin
  • 3/4 tsp. ground coriander
  • pinch of cayenne, to taste
  • 1 Tbsp. caraway seeds


  • Romaine lettuce
  • Tomatoes
  • Avocadoes
  • Sweet Onions
  • Alfalfa Sprouts
  • Veggie cheese


  1. Allow the nuts to drain in colander prior to making this, or towel them dry if you are in a hurry. If they are too wet, then the mix gets too gooey.
  2. Process all ingredients in food processor until you have small crumbles like ground beef.
  3. Serve in romaine lettuce leaves or Swiss Chard leaf with diced tomatoes, diced avocado, diced onion, sprouts and top with veggie cheese.

* Add some salsa and chips to make it more delectable. Makes a deliciously complete meal, very filling and satisfying. Serves 4-5

Browse Cook(s): Jeff and Nancy Riedesel
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.