Walnut Meat Tacos

Method

1. Toast the walnuts in a pan over a medium heat for 6-8 minutes or until they begin to smoke. Keep an eye on them and stir occasionally to prevent them burning. Then peel and dice the garlic and add the diced garlic to the walnuts along with the smoked paprika, chilli powder and ground cumin. Stir to coat the walnuts in the spices, then cook for 2 minutes.
2. Meanwhile drain and rinse the black beans and sweetcorn. Transfer them to a separate pan and stir in a generous pinch of salt and pepper, as well as the juice from the lime. Heat through for around 5 minutes on a medium heat. Then remove the pan from the heat, roughly chop the coriander and stir it into the beans and sweetcorn.
3. Add the cooked walnuts, garlic and spices to a food processor along with the balsamic vinegar, maple syrup, sun-dried tomatoes (drain as much oil as possible) and a pinch of salt. Process for a minute or two until the walnut mixture turns into a mince-like texture.
4. Next prepare the salsa by slicing the cherry tomatoes into quarters and transfer them to a mixing bowl. Peel and dice the red onion, slice the chilli (leave the seeds in if you like things spicy) and roughly chop the coriander leaves, and add them all to the mixing bowl. Squeeze the juice from the line into the bowl, along with a generous pinch of salt and pepper, then stir to combine.
5. Meanwhile heat through the tortillas in a pan over a low-medium heat.
6. Peel the avocado, slice them in half and remove the stone. Then scoop out the flesh and mash it in a bowl along with juice from half a lime.
7. When you’re ready to assemble your tacos, spoon a few tablespoons of the walnut mixture on top of a tortilla, followed by the bean mixture, salsa and a dollop of mashed avocado. Then top with a drizzle of vegan yoghurt. Repeat for the remaining tacos. Yum!