• 2 c. walnut gluten, ground
  • 1/2 Tbsp. soy sauce, unfermented
  • 1 tsp. paprika
  • 1 tsp. cumin
  • 1/2 tsp. garlic powder
  • 1 tsp. onion powder
  • shredded lettuce
  • diced tomatoes
  • shredded vegan cheese
  • taco shells


  1. Mix walnut gluten, soy sauce, paprika, cumin , garlic powder, and onion powder in a large oiled skillet. Cook until lightly browned.
  2. Toast taco shells in oven according to package directions. Fill with taco meat filling, lettuce, tomatoes and vegan cheese.
Browse Cook(s): Kyong Weathersby
Browse Theme(s): Mexican 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.