Fake out your meat-loving family and friends with this fast plant-based taco dinner recipe. Ground toasted nuts and chopped sautéed celeriac yield a texture similar to ground beef, then classic taco seasoning does the rest. If you want a little heat, sprinkle these healthy vegetarian tacos with some minced jalapeño. Source: EatingWell Magazine, May/June 2018

Carolyn Malcoun


Ingredient Checklist


Instructions Checklist
  • Toast walnuts in a medium skillet over medium heat until fragrant, about 2 minutes. Pulse in a food processor to coarsely chop. Transfer to a small bowl.

  • Pulse celeriac in the food processor until chopped into 1/4-inch pieces.

  • Heat oil in the pan over medium heat. Add the celeriac and cook, stirring occasionally, until tender, about 5 minutes. Add the walnuts and garlic and cook, stirring, for 30 seconds. Add chili powder, cumin, crushed red pepper, 1/4 teaspoon salt, onion powder and oregano; cook, stirring, for 30 seconds. Add water and simmer until mostly absorbed but still saucy, 1 to 2 minutes. Remove from heat and cover to keep warm.

  • Mix jicama (and/or radishes) with lime juice and the remaining pinch of salt.

  • Serve the celeriac mixture in tortillas topped with the jicama (and/or radishes), avocado, salsa (or pico de gallo) and cilantro.

Nutrition Facts

371 calories; 24 g total fat; 3 g saturated fat; 428 mg sodium. 588 mg potassium; 37.5 g carbohydrates; 9.4 g fiber; 4 g sugar; 6.8 g protein; 499 IU vitamin a iu; 15 mg vitamin c; 63 mcg folate; 89 mg calcium; 2 mg iron; 83 mg magnesium;