- 1/ 4 cup raw cashews
- 1/ 2 cup raw walnuts
- 1 small head cauliflower, broken into small florets
- Handful mushrooms
- 1/ 2 onion, roughly chopped
- 1 large carrot, chopped into small pieces
- 2 cloves garlic, peeled
- Taco seasoning, To Taste
- 3/ 4 cup water
- 1 bag tortilla chips, of choice
- Toppings of choice, such as: pico de gallo, avocado, tomatoes, green onions, cilantro and dairy-free cheese
In a food processor combine cashews and walnuts until a meal starts to form. Then transfer the nut mixture to a small bowl. Set aside.
Going back to your processor, add in the cauliflower, mushrooms, onion pieces, carrot, and garlic cloves.
Pulse ingredients until everything is chopped well, but be careful not to over-process. *You don’t want your mixture turned into a veggie mush; you definitely still want it to be chunky, or "meaty," if you will.
Next, in a large skillet cook the chopped/processed vegetable mixture until vegetables are cooked through and moisture has evaporated.
Reduce heat and add nut mixture to skillet. Cook for an additional couple of minutes.
Add taco seasoning to skillet and incorporate well, until “meat” is well coated.
Then add in water. Simmer on low, covered for 5 min., stirring occasionally. Remove from heat when done.
Arrange tortilla chips in an oven-proof dish or skillet (I love my @staub_usa Fry Pan)
Top chips with some of your "meat" mixture, and sprinkle with a bit of cheese. Bake a couple minutes until cheese is just melted.
Remove from oven and top with additional toppings, as desired and additional layers of “meat” and cheese.