keto vegan

Mushroom Walnut Taco “Meat” is low carb, gluten-free and vegan. Use it as taco “meat”, in vegan quesadillas, to top nachos or pizza, or in your favorite Mexican or taco dish.

Mushroom Walnut Taco Meat

oz mushrooms

walnuts

onion

garlic (minced)

taco seasoning (we use our own recipe)

tomato puree

avocado oil

In a large skillet, heat the avocado oil on a medium heat and add the onion. Cook for 5-8 minutes until softened.

Add the garlic and cook for a further 2 minutes.

Whilst the onion is cooking, clean the mushrooms and add them with the walnuts to a food process.

Pulse until you have a finely chopped mixture.

Add the mushroom and walnut mixture to the skillet.

Sprinkle the seasoning over the mixture and add the tomato paste. Stir thoroughly.

Cook for about 10 minutes, stirring occasionally.

It&#39;s ready to eat or use in another recipe.

This hearty culinary masterpiece is packed with nutrient rich seasonal vegetables for a dinner the whole family will love!

Ratatouille

basil

garlic, minced

sea salt

black pepper

olive oil

white onion, diced

red bell pepper, diced

oregano

red pepper flakes

thyme

oz crushed tomatoes

fresh basil, minced

eggplants,

roma tomatoes, thinly sliced

yellow squash, thinly sliced

zucchini, thinly sliced

Preheat oven to 375 degrees F. 

Heat olive oil in a large oven safe...

Heat olive oil in a large oven safe pan. Add the onion, garlic, and bell pepper and sauté till softened. Add the salt, pepper, oregano, red pepper flakes, and thyme. Add the crushed tomatoes and fresh basil. 

Let sauce simmer for 20-35 minutes to let...

Let sauce simmer for 20-35 minutes to let flavors combine. Spread sauce with a spatula to smooth it out. 

In a large bowl make the herb topping...

In a large bowl make the herb topping by combining the basil, garlic, salt, pepper, and olive oil. Add the sliced eggplant, tomatoes, squash, and zucchini and toss to coat them in the topping.

Arrange the seasoned vegetable slices alternating the vegetables...

Arrange the seasoned vegetable slices alternating the vegetables (eggplant, tomato, squash, zucchini) on top of the sauce. Work from the outer edge of the pan inward. 

Cover the pan with foil and bake for...

Cover the pan with foil and bake for 40 minutes. Uncover and bake for another 20 minutes until the vegetable are softened. 

Top with more fresh herbs or parmesan cheese...

Top with more fresh herbs or parmesan cheese and enjoy!

Easy 2-ingredient pepita tofu! Smooth and firm (no pressing!), this pumpkin seed tofu is high protein, soy-free, &amp; both keto &amp; paleo.

Easy 2-Ingredient Pepita Tofu (high-protein, soy-free)

(140 g) pepitas

water pepitas

(237 mL) water

(4.5 g) agar agar powder

salt

Place the pepitas in a medium bowl. Add...

Place the pepitas in a medium bowl. Add enough boiling water to cover the seeds by 1 inch (2.5 cm). Let soak for 20 minutes.

Set aside a small, shallow dish made out...

Set aside a small, shallow dish made out of glass or ceramic (I used a 5x5-inch (12.5x12.5 cm) glass container). Lightly spray the dish with nonstick cooking spray.

Drain the pepitas in a colander or mesh...

Drain the pepitas in a colander or mesh sieve. Rinse the seeds under cold water and drain again. Place the drained pepitas in a blender.

Combine the agar agar powder and the water...

Combine the agar agar powder and the water in a small saucepan. Let stand for 30 seconds to hydrate the powder.

Turn the heat under the saucepan to medium....

Turn the heat under the saucepan to medium. Cook and stir over until the mixture comes to a low boil (This is critical for making the pepita tofu set). Continue to stir for about 30 to 60 seconds longer. You should see the mixture beginning to thicken and gel.

Remove from the heat and immediately add to...

Remove from the heat and immediately add to the blender with the pepitas.

SEE NOTES BELOW FOR SAFELY BLENDING HOT INGREDIENTS...

SEE NOTES BELOW FOR SAFELY BLENDING HOT INGREDIENTS Blend the pepitas and agar agar mixture on high speed until completely smooth, stopping several times to scrape down the sides of the blender container.

Scrape and spread the pepita mixture into at...

Scrape and spread the pepita mixture into at the prepared pan, smoothing the top.

Refrigerate the tofu, uncovered, for at least 2...

Refrigerate the tofu, uncovered, for at least 2 hours, or until very firm (and springy). Alternatively, leave the tofu in the refrigerator for up to two days until ready to use.

Invert the set tofu onto a cutting board....

Invert the set tofu onto a cutting board. Cut the tofu into the desired shapes and sizes you prefer for recipes and/or storing in the refrigerator.

Enjoy the tofu right away (no need to...

Enjoy the tofu right away (no need to cook it) with dipping sauces, on sandwiches, or in salads. For cooking directions (frying, air-frying, baking), see the post above this recipe card.

Top 3 keto vegan recipes from across the web

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Top Tags

Mushroom Walnut Taco Meat

Ratatouille

Easy 2-Ingredient Pepita Tofu (high...

Top 3 keto vegan recipes from across the web

The most viewed keto vegan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mushroom Walnut Taco Meat

Ratatouille

Easy 2-Ingredient Pepita Tofu (high...

The most viewed keto vegan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine