Vegan Tacos



(use organic ingredients where possible)

Taco Shell Ingredients

  • 3 cups fresh corn
  • ¾ cup finely ground flaxseed
  • 1 tbsp lime juice
  • 1 red bell pepper
  • ½ onion
  • 1 tbsp ground chili powder
  • 1 ½ tsp salt
  • 1 tsp cumin
  • ½ tsp cayenne
  • 2 tbsp nutritional yeast


  • 1 Portobello mushroom
  • 1 cup sunflower seeds, soaked 2 hours
  • 1 cup sun-dried tomatoes
  • 1 tbsp apple cider vinegar
  • 1 tbsp agave nectar
  • 1 tbsp cumin
  • 1 jalapeno chopped
  • 2 tomatoes
  • 1 handful fresh cilantro
  • 1 tsp sea salt

Sour Cream

  • 2 cups cashews, soaked 4-6 hours
  • 1 cup water
  • ½ cup olive oil
  • 3 tbsp lemon juice
  • 1½ tsp salt


Food processor


  1. Start with the taco shells. Go ahead and blend all of the ingredients, except the flaxseed, in a high-speed blender or food processor. Transfer the mixture to a bowl and mix in the flaxseed.
  2. Spread this mixture onto a teflex sheet or parchment paper in 6-inch circles. Dehydrate for about 4-6 hours or until tortillas are ready to flip (or bake at 200 degrees for 30-40 mins)
  3. Then dehydrate for another 4-6 hours (or bake another 30-40 mins.) - but here is how we're going to get the fun taco shape. Just carefully drape each tortilla over two bars of wire dehydrator or oven rack.
  4. Now let's make the filling. In a food processor, grind the sunflower seeds, sun-dried tomatoes, apple cider vinegar, agave nectar, cumin, and salt until well combined. Add water a few tablespoons at a time and process until you have a dough-like consistency. Then add your fresh tomatoes, jalapeno, cilantro, and mushroom, and pulse a few more times to combine, but still keep it a little chunky.
  5. To make the sour cream, strain the cashews that have been soaking, blend all of the ingredients until it's consistently smooth, and then pop it in the fridge until firm.
  6. To make the spinach topping, just roughly chop your spinach leaves, place them in a bowl, toss with a little olive oil, and salt and pepper. Then set this bowl aside for about 20 minutes to soften them up a little.
  7. Now, assemble the tacos. Holding your taco shell in one hand, spread 1-2 tablespoons of your filling, then top with spinach, a drizzle of your sour cream, and some sliced avocado.

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