|10 min||20 min||30 min||20|
|1 tbsp||Apple cider vinegar (for filling)|
|1 avocado(s)||Avocado (thinly sliced)|
|1/8 tsp||Cayenne pepper (for filling)|
|1/2 tsp||Chili powder (for filling)|
|1/4 cup||Cilantro (coriander) (for garnish)|
|1 tbsp||Coconut aminos, Coconut Secret (for filling)|
|1 tsp||Cumin (for filling)|
|1/2 tsp||Garlic powder (for filling)|
|2 whole lime(s)||Lime juice (fresh)|
|1/2 tsp||Onion powder (for filling)|
|1/2 tsp||Paprika (for filling)|
|1/2 medium head||Red cabbage (thinly sliced)|
|1/8 tsp||Salt (for filling)|
|1/8 tsp||Salt (to taste)|
|3/4 cup||Sun-dried tomatoes (soak in boiling water, for filling)|
|1 cup||Walnuts (for filling)|
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 colour.
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, serve and enjoy!
To make this recipe "GO BOTH WAYS": Instead of "walnut taco meat", you may choose to use ground beef for the omnivores in your family. Everything else can remain the same and you can all still top and enjoy together.