Carrots. They’re good for snackin’, shreddin’, cakes n’ muffins… BUT, did you know, when paired with the sunflower seed, they can morph into a delicious, meat-y taco filling? That’s right. Welcome to my kitchen, carrot sunflower taco meat. I’ll be seeing you again and again and again.
Thanks to the amazing ladies and co-owners of the Raw Eatery and Market in Calgary, Megan and Ali, for allowing me to share their yummy recipe with all of you! If you’re in Calgary, I HIGHLY recommend checking out their beautiful vegan café in Kensington. These two girls are full of positivity and contagious passion for plant-based food. The space is beautiful, (equipped with a gratitude tree and Talk Vegan To Me apparel), and I simply can’t go to Calgary without lunching here at least once.
This is one of their most popular dishes, served on butter lettuce with cashew sour cream, hummus, sprouts and avo… and OH EM GEE, it was tasty. Check out Meg serving it up for the Calgary VegFest promo on Global TV last year:)
This stuff is perfect for taco night of course, but also works for loading up your potatoes, topping your salads, amping up your lunch wraps, or pumping up your pizzas.
It’s ridiculously simple, and packed with all the noots!
Carrots bring the vitamin A and beta-carotene, sunflower seeds bring the vitamin E, protein and a bunch of beneficial minerals.
Happy taco meat night!
- 3 cups carrots, chopped
- 2 cups sunflower seeds
- ¼ of a red onion
- ¼-1/2 cup sun-dried tomatoes
- 1 tbsp dijon mustard
- 1 tbsp maple syrup
- 2 tbsp apple cider vinegar
- ¼ cup chili powder
- Throw all ingredients into your food processor. Pulse a few times, then let it run. Turning off to scrape down the sides a few times.
- Done!
- Serve on lettuce wraps to keep it raw, or taco shells with cashew sour cream, salsa, avocado and sprouts!
Tag me if you make this! (@hookedonplants on instagram)
I love seeing your recipes.
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