Wow, look at this amazing Vegan Tex Mex nourish bowl full of colours and flavours! Makes us want to poke in and crunch away these fresh, tasty veggies!
We detailed the full recipe and cooking instructions for you below. Find more delicious vegan recipes in our Culinary column!
What we have here is a flexible vegan dish that uses walnuts to create ‘taco style filling’. You can serve it with an assortment of raw vegetables, roasted tomato salsa, cooked quinoa and drizzled with a dressing.
This Vegan Tex Mex is a filling, energising meal in a bowl. Using yogurt in the dressing provides plenty of beneficial bacteria to support digestive health and immune function.
Preparation time: 20 minutes, Cooking time: 15 minutes, Serves 4.
Ingredients for Nourish Bowl
90g quinoa, 250ml vegetable stock
For the Vegan Taco Meat
120g walnuts, soaked for 1 hour then drained, 30g vegan protein, 8 sun dried tomatoes, chopped, 1tsp. onion powder, ½ tsp. garlic salt, 1tsp. smoked paprika powder, 1 tsp. ground cumin.
For the Salad
1 Cos or Romaine lettuce shredded, handful of rocket or watercress, ½ ripe avocado cut into small chunks, handful of cooked sweetcorn, ½ red pepper chopped.
For the Roasted Tomato Salsa
1 garlic clove, chopped, ½ red onion chopped, ½ red chili deseeded and chopped, 150g plum tomatoes, cut into quarters, 1tsp. olive oil, 1tsp. lime juice.
For the dressing
1 garlic clove crushed, 200g dairy free plain yogurt, 2 tbsp. apple cider vinegar, 1tbsp vegan protein, 1tbsp lemon juice, large handful fresh basil leaves, large handful fresh parsley, handful of fresh tarragon, handful of fresh chives, sea salt and black pepper to taste, 2 tsp xylitol.
Vegan TexMex: Cooking instructions
Rinse the quinoa then place in a pan. Pour over the vegetable stock and bring to the boil. Reduce the heat, cover the pan with a lid and simmer on a low heat for 15 minutes. Turn off the heat and allow the quinoa to stand for a further 5 minutes. Set aside. Preheat the grill to high.
To make the salsa: Place all the ingredients in a roasting tray. Drizzle with the olive oil and season. Grill for 10-15 minutes until golden. Place in a food processor and pulse to create a chunky salsa. Stir in the limejuice and season.
In a food processor, pulse all the ingredients for the taco meat until combined and the walnuts are finely chopped. Leave the walnuts slightly chunky for the texture.
Make up the dressing by simply placing all the ingredients in a blender and processing until smooth. Season to taste.
To assemble, divide the vegetables between four bowls. Spoon in some cooked quinoa and the taco meat. Spoon a little salsa on top and drizzle over the dressing to serve.
Interest in plant-based nutrition has increased in recent years, with a focus on the correlation between health and sustainability. One initiative that is growing in importance worldwide every year is Veganuary.
People everywhere on Earth motivate each other to lead a vegan lifestyle in January – and beyond – and to make a sustainable contribution to the protection of the planet by renouncing animal products.
We hope you will feel inspired to recreate the recipe for this vegan Tex Mex nourish bowl at home and maybe even join Veganuary this year!
This content is brought to you in collaboration with hilky, a brand new maker of oat milk beverages from Switzerland.