I really wanna taco bout these VEGAN PITA TACOS!
This recipe is now our number one go-to when it comes to lunch, they are jam packed full of goodness and taste unbelievable!
Using our Nuts About Life ingredients you can make these for yourself, thanks to @thenourishedchef for this recipe.
RECIPE:
INGREDIENTS
- 1 Cup Almond Meal
- 1 Cup Tapioca Flour
- ½ Cup Canned Coconut Milk
- ½ Cup Filtered Water
- 1 tsp Dried Oregano
- Salt and Pepper (to taste)
- 4 Tbsp Coconut Oil (for cooking)
MUSHROOM FILLING:
- 250g Baby Field Mushrooms (sliced + steamed)
- 2 Handfuls Baby Spinach
- 1-2 Leeks (cleaned, halved + sliced)
- Salt and Pepper (to taste)
- 1 Tbsp Coconut Oil (for cooking)
TOPPINGS:
- Tahini
- Fresh Basil
METHOD:
1. For the pitas; combine all the ingredients (except for the coconut oil) in a bowl. Mix well to form a smooth batter.
2. Pour batter into a large vessel that has a pouring spout. Heat 1 Tbsp of the coconut oil in small non-stick frypan over medium heat. Ladle in one quarter of the batter. Swirl and tilt to coat the batter over the base of the pan.
3. Cook for 2 minutes or lightly golden on the underside. Flip and cook on the other side for a further one minute or until golden. Repeat with the remaining batter and coconut oil. Set pitas aside, wrapped in a clean towel to keep warm.
4. For the mushroom filling; add the coconut oil to a large frypan over medium heat. Add in the mushrooms, spinach, leeks, salt and pepper. Sauté for 8-10 minutes or until tender. Set aside until ready to serve.
5. Gently fill each of the pita tacos with the mushroom filling. Drizzle with tahini, sprinkle with fresh chopped basil and serve immediately.
Vegan Pita Tacos
