Header Space 1 Header Space 2 Header Left Header Center Header Right


Subscribe to the NW VEG e-newsletter

Become a Member

Membership Discounts


Master VEG Program

VEG 101 Classes

Dining Guide

Business Supporters


Facebook Twitter MeetUp Instagram YouTube


Newsletter Archive
Recipe of the Month: Walnut Meat Tacos with Curtido
October 1, 2012
By: Heather Solano, owner and chef of La Vida Veggie, a plant-based family catering company specializing in affordable, organic meals for families. Join her at our October 25th Vancouver potluck as she as she demonstrates how to make these delicious Latin-inspired walnut meat tacos with pickled oregano cabbage (recipes below) along with fresh guacamole, pico de gallo and fried black beans.

Walnut Meat:
  • 1/2 cup of walnuts soaked for 6 hours
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • salt and pepper to taste

In a food processor, combined drained walnuts and a dash of the spices until desired spiciness and taste. Pulse process until the walnuts are ground and stick together. Set aside.

Curtido (Pickled oregano cabbage):
  • 1/2 red cabbage
  • 1/2 onion
  • 1 carrot
  • Juice of 5 limes
  • 1 c of water
  • 1/2 c apple cider or white distilled vinegar
  • 1/4 c salt
  • 1 tsp oregano
  • 1 tsp crushed red pepper

Chop cabbage, onions and carrots into thin slices. A mandolin works wonderfully for this. Cover with salt and massage into the mixture. Let sit for 15 minutes. Put in a colander and wash out salt. Put mixture in a glass jar with a few dashes of dried oregano, a dash of red pepper flakes. Add water, vinegar and lime juice. You can serve immediately or leave out for 24 hours and then store in the fridge.

Assembly of Tacos:
Heat a tsp of oil in a skillet. When hot, add walnut meat, mixing until heated and browned. Place a few tbls of walnut "meat" into a warm tortilla. Top with pickled cabbage and other additions like vegan cheese, guacamole and pico de gallo. Repeat and enjoy!

Click here for the latest news.