Recipe

Nadia Lim's vegan tacos with walnut and almond chilli

Fresh, tasty and so simple to throw together, Nadia Lim's tacos with walnut and almond chilli from her new cookbook Vegful are sure to become a family favourite

Sep 30, 2019 2:00pm
By Nadia Lim
  • 30 mins preparation
  • Serves 4
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Nadia Lim is back with another fresh and friendly cookbook, Vegful, and to celebrate we're sharing her Walnut and Chilli Taco recipe.
A modern take on a vegetarian taco, Nadia says these absolutely taste as good as they look. The Walnut and Almond Chilli is so simple and quick to make and has a delicious savoury flavour and texture, and it almost looks as if it could be mince!
Filled with over 100 recipes, Vegful is all about celebrating beautiful, colourful, bountiful vegetables. "I've created this book for vegetarians, vegans and omnivores alike," explains Nadia. "Whatever way we choose to eat, there is no doubt that eating more vegetables would do all of us good. So instead of a vegetarian cookbook, I'd more accurately describe this as a vegetable cookbook. Or, a very 'vegful' cookbook!"
Get cooking below and pick up a copy of Vegful to enjoy over 100 deliciously satisfying recipes.
Vegful by Nadia Lim, RRP $55. Available at all good bookstores and nadialim.com from 10 October.

Ingredients

Pink pickled onions
  • 1/4 cup red wine vinegar
  • 1 teaspoon sugar
  • 1 red onion, thinly sliced
Walnut almond chilli
  • 3/4 cup walnuts
  • 2/4 cup roasted almonds
  • 1/2 cup sundried tomatoes, chopped
  • 1 small clove garlic, minced
  • 1 teaspooon smoked paprika
  • 1/2 teaspooon ground cumin
  • 1/2 teaspooon ground coriander
  • 1/2 teaspooon ground chilli or cayenne pepper
  • 1 1/2 tablespoons soy sauce or tamari
  • 1 tablespoon balsamic vinegar
Guacamole
  • 2 avocados, just ripe
  • 3-4 tablespoons lime or lemon juice
Tomato, jalapeno and coriander salsa
  • 6-8 vine-ripened tomatoes, diced
  • 1 Lebanese cucumber, (or ½ telegraph cucumber), seeds removed then diced
  • 1/4 cup red onion, finely diced
  • 2-4 tablespoons pickled jalapenos (from a jar), finely chopped
  • juice of 1/2 a lemon
  • Drizzle extra-virgin olive oil
  • 1/2 cup coridaner, chopped
To serve
  • 2-3 cups shredded red or green cabbage
  • 12 soft corn tortillas or crispy corn taco shells

Method

  • 1
    Mix red wine vinegar and sugar in a bowl. Add red onion and toss to combine. Leave to marinate for at least 15 minutes while you make the rest of the meal. Drain before using.
  • 2
    Place all Walnut and Almond Chilli ingredients in a food processor and pulse a few times until ingredients are crumbly and just combined – be careful not to over-process the mixture or it will be too smooth. The texture should resemble that of crumbly cooked mince.
  • 3
    Mash avocado and lime or lemon juice together, and season to taste with salt and pepper.
  • 4
    Toss cabbage with a drizzle of extra-virgin olive oil, a squeeze of lemon or lime juice and a pinch of salt.
  • 5
    Mix together all the salsa ingredients in a bowl and season to taste with salt.
  • 6
    Heat tortillas or taco shells according to packet instructions.
  • 7
    To serve, place all components of the meal in the middle of the table for people to help themselves.

Notes

You can use the Walnut and Almond Chilli with other dishes, like the Burrito Bowls too. And it will last in an airtight container in the fridge for up to 5 days. Make sure you slice the red onion very thinly so you don't end up with chunky bits (no one likes chunky bits of raw onion!).

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