Raw Vegan Lettuce Leaf Tacos
Prep time
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 2-3
Walnut taco meat
  • 2 cup walnuts
  • 6 sun-dried tomatoes
  • 1 garlic clove
  • 2 teaspoons onion powder
  • ½ teaspoon salt
  • 1 Tablespoon + 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 1 Tablespoon tamari
  • 1 teaspoon lemon juice
  • 2 teaspoons maple syrup
Pico de gallo
  • 2 tomatoes
  • ½ red or white onion
  • ½ jalapeno (optional)
  • ¼ cup loosely packed cilantro
  • 1 small garlic clove
  • Juice of 1 lime or lemon
  • Salt to taste
  • 9 leaves (or more depending on size) of Romaine lettuce or other leafy greens of your choice
  • Some sliced avocados or guacamole (optional)
  • Drizzle of raw vegan nacho cheese sauce
Walnut taco meat
If you own a dehydrator:
  1. Soak the walnuts for 6-8 hours, rinse well and drain. Dry them in the dehydrator on 115℉ (46℃) for about 18 hours until completely dry.
If you don't own a dehydrator (it will no longer be raw):
  1. Lightly toast the walnuts on a dry skillet until they start to smell fragrant. Set aside and cool off.
  2. Soak the sun-dried tomatoes in water to soften. Drain and roughly chop.
  3. Add all the ingredients for the walnut taco meat into the food processor, and pulse until the walnuts become the size of ground taco meat. Do not process too much. It should look like crumbles. If you process it too much, it will become a taco meat paste!
Pico de gallo
  1. Dice the tomatoes and onion. Mince the garlic and jalapeno. Roughly chop the cilantro.
  2. Add salt and lime juice and toss together.
  1. Rinse and dry off the lettuce leaves, and cut the ends off to fit the plate if needed.
  2. Line it up on the plate and place about 1½ - 2 Tablespoons of the walnut taco meat onto each leaf. Top with some pico de gallo. You can also add some guacamole or sliced avocados.
  3. Finish it off with some drizzle of raw vegan nacho cheese sauce.
If you don't have walnuts on hand, you can also use other nuts or seeds. I also use sunflower seeds when I'm out of walnuts.

Store the walnut taco meat in the refregirator in an air-tight container. Will keep for 5 days.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-lettuce-leaf-tacos/