Vegan Tacos with Raw Pecans

Vegan Tacos with Raw Pecans

In this exciting inauguration week, we've found this brilliant traditional taco recipe with a twist... vegan for all of you doing Veganuary. Thank you to Tabitha Brown for the idea.



  • 2 cups raw pecan(250 g)
  • 2 cups water(240 mL)
  • 3 tablespoons liquid aminos (*see alternatives below)
  • 4 large white mushrooms, chopped
  • ½ small green bell pepper, seeded and chopped
  • ½ small red bell pepper, seeded and chopped
  • 2 tablespoons red onion, chopped
  • 1 jalapeño, seeded and chopped (optional)
  • 1 tablespoon low-sodium taco seasoning
  • 1 teaspoon salt-free garlic and herb seasoning
  • 1 lime juice

Pico De Gallo 

  • 2 roma tomatoes, diced
  • ½ medium red onion, diced
  • 3 tablespoons fresh cilantro, chopped
  • 1 clove garlic, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 jalapeño, seeded and minced
  • ½ fresh lime juice

For Serving

  • 1 mango
  • 12 butter lettuces, washed and dried
  • 1 jalapeño, seeded (optional) and minced
  • fresh coriander, chopped
  • 1 large avocado, sliced
  • lime wedge
  • tajin seasoning


  1. In a medium bowl, combine the pecans with the water and liquid aminos. Soak for 3 hours, then drain.
  2. Make the pico de gallo: In a medium bowl, combine the tomatoes, onion, cilantro, garlic, salt, pepper, and lime juice and mix well. Set aside until ready to serve the tacos.
  3. Slice the mango flesh off of the pit, then cube. Set aside.
  4. Add the drained pecans to a food processor with the mushrooms, green and red bell peppers, red onion, jalapeño, taco seasoning, garlic and herb seasoning, and lime juice. Pulse a few times until the mixture is well chopped and resembles ground meat. Do not over-process.
  5. Serve the pecan “meat” in butter lettuce leaves. Top with pico de gallo, jalapeño, mango, cilantro, avocado, lime juice, and Tajín seasoning.

 ** Instead of liquid aminos, you can use tamari, soy sauce, fish sauce or anchovies.

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