|10 min||20 min||10|
|1 cup||Walnuts (filling)|
|3/4 cup||Sun-dried tomatoes (filling - soaked in boiling water for 10 minutes)|
|1 tbsp||Coconut aminos, Coconut Secret (filling)|
|1 tbsp||Apple cider vinegar (filling)|
|1 tsp||Cumin (filling)|
|1/2 tsp||Chili powder (filling)|
|1/2 tsp||Paprika, smoked (filling)|
|1 dash||Cayenne pepper (filling)|
|1/2 tsp||Onion powder (filling)|
|1/2 tsp||Garlic powder (filling)|
|1 tsp||Salt (filling)|
|2 eggplant||Eggplant (large)|
|1/2 medium head||Red cabbage (thinly sliced)|
|2 whole lime(s)||Lime juice (fresh)|
|1 pinch||Salt (to taste)|
|1 avocado(s)||Avocado (thinly sliced)|
|1 tbsp||Cilantro (coriander) (1-2 tbsp. to garnish)|
1. Place walnuts, sun-dried tomatoes, coconut aminos, apple cider vinegar, cumin, chili, paprika, onion, cayenne and garlic 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.
2. 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.
3. In a small bowl, toss together cabbage with lime juice and salt.
4. To assemble tacos, top toasted eggplant with the desired amount of walnut filling, red cabbage, and avocado.
5. Garnish with cilantro leaves. Save walnut mix in the fridge for 3-5 days.