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.

Carolyn Malcoun
Source: EatingWell Magazine, May/June 2018
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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

370.8 calories; protein 6.8g 14% DV; carbohydrates 37.5g 12% DV; exchange other carbs 2.5; dietary fiber 9.4g 37% DV; sugars 4.3g; fat 24g 37% DV; saturated fat 3g 15% DV; cholesterolmg; vitamin a iu 498.7IU 10% DV; vitamin c 15.3mg 26% DV; folate 62.7mcg 16% DV; calcium 89.3mg 9% DV; iron 2mg 11% DV; magnesium 83mg 30% DV; potassium 588.3mg 17% DV; sodium 428.1mg 17% DV.