Vegan, Raw Kohlrabi Taco With Oriental Black Rice, Creamy Mushroom-Baba Ganoush & Pistachio Crunch

AUGUST 25, 2020

The Story Behind This Vegan, Raw Taco Creation

One of my roommates (favorite test eaters) asked me last Sunday while I was preparing the dish in our kitchen, how I came up with the idea for "Vegan Raw Tacos based on a very German Kohlrabi". Well... A few months ago, I stumbled across the Austrian Food Blog Awards and immediately knew, I had to participate in this wonderful contest. I started thinking which recipe would fit best for the application and came to the conclusion that it had to be a dish I identify myself with - 100%! 

This deliciously Raw Taco recipe loaded with tons of different vegetables, fresh herbs and a nutrient-loaded crunch topping couldn't describe my food philosophy better. It is a homemade dish, made from natural raw ingredients, full of flavor & beauty, fresh, wholesome and a little bit Mexican! Looking at food from this unique ankle, I hope I can inspire you to add a few more veggies into your diet today and through that contribute to a more conscious and wholesome future in which all of us benefit. 

The "Most Veggie" Tacos You Ever Had In

Your Life, Filled With Deliciously Raw &

Roasted Plant Goodness!

Taco Recipe Tips & Tricks

Filling the Taco is super easy and doesn't take longer than a few seconds. The more time intensive part is preparing the different fillings. But like always, once you have them at hand you can celebrate a Taco fiesta with all of your friends or keep the ingredients in your fridge and top them on a wholegrain slice of bread, use them as a veggie bowl topping or a pasta condiment. For this particular taco recipe I recommend:

1. Prepare the black rice filling a day ahead:

The rice filling actually consists of a black rice-sesame bread which I baked a day ahead. Right before serving, I took part of the bread, broke it down into small crumbs and roasted the crumbs with some chopped onions, oil and seasoning in a frying pan. 

2. Use a Mandoline to cut your kohlrabi into very thin slices

I have come to the realization that without a proper veggie cutter / Mandoline, it's impossible to cut super thin vegetable "taco" slices. Even though the gadget is super sharp and I'm actually a bit afraid of it, I highly recommend you using one to make thin raw, veggie Tacos. (This is the cutter I currently use.)

3. Add freshness to the mix through additional toppings

To add additional freshness and increase your nutrient-absorption from a nutritional stand, I highly recommend you to add some fresh herbs, healthy fats and lime to your dish. A perfect addition to this recipe are parsley, pistachios and lime. 

In The Mood For More Plant-Based Mexican Goodness?

Ready to explore more deliciously healthy, plant-based veggie taco recipes? Here are some of my favs:

- Lentil Dal with Green Beans, Chanterelles, Basil Oil & Currant Taco (Summer Recipe)

- Authentic Mexican Corn Tortillas with loads of veggies & a delicious Macadamia-Spinach Salsa

- Vegan, Raw Zucchini Tacos With Three Nutrient-Loaded Salsas

- Sweet Potato Tortillas with the best Vegan Mushroom Dip in the World

Share Your Raw Taco Love With Me

I hope you enjoy this delicious Vegan, Raw Taco dish just like I did when I had it for the first time. Like always, I would love to see your delicious result and repost it on my social channels. Therefore, make sure to tag me on Instagram, Pinterest or Facebook. Besides, if you have any feedback for me, questions with regards to the recipe or if you just want to say "hey", comment below or shoot me a personal message through my contact form

xx, Karo

Vegan, Raw Kohlrabi Taco With Oriental Black Rice, Creamy Mushroom-Baba Ganoush & Pistachio Crunch
100% Veggie, Raw & Vegan. This delicious Kohlrabi Taco with orienetal black rice, creamy mushroom-baba ganoush & pistachio crunch does't only sound magical, it also tastes like heaven and couldn't be healthier. The dish is loaded with healthy fats, fibrous vegetables and tons of minerals and vitamins. 
    • -  
      Step 1: Oriental Black Rice Bread
    • -  
      260g Rice (170g Black & 90g Red Rice - soaked overnight in 1l water)
    • -  
      70g Black Sesame (soaked overnight in 1l water)
    • -  
      140g old-fashioned oats
    • -  
      250ml water
    • -  
      2 Tsp Baking Powder
    • -  
      2 Tsp Salt
    • -  
      80ml Extra Virgin Olive Oil
    • -  
      25g Psyllium Husk
    • -  
      Step 2: Pan-fried Black Rice Crunch
    • -  
      200g Black Rice Bread Crumbs
    • -  
      60g red onion (finely chopped)
    • -  
      Oil to fry
    • -  
      Salt/ Pepper according to taste
    • -  
      70g red Onion (finely chopped)
    • -  
      250g Champignons
    • -  
      Oil to fry
    • -  
      3 medium-sized eggplants
    • -  
      Juice from 1 lemon
    • -  
      6g garlic (minced)
    • -  
      20g red onion
    • -  
      40g Tahini
    • -  
      25g Cashew Butter (non-vegan alternative: greek yoghurt)
    • -  
      Pepper according to taste
    • -  
      3g Salt
    • -  
      Olive Oil to fry (non-vegan alternative: butter)
    • -  
      1 Kohlrabi
    • -  
    • -  
      Parsley (finely chopped)
    • -  
      Pistachios (cut into small chunks)
  1. Oriental Black Rice Bread: Soak the rice and the black sesame seeds in 1l cold water overnight. Rinse off the rice and the sesame on the next day and add the mix to your food processor. Add the remaining bread ingredients and mix for a few minutes. Transfer the batter to a loaf pan and bake the bread for about 90 min in a preheated oven. Temperature: 180*C.
  2. To prepare the oriental black rice crunch, take the cooled loaf of bread and break it into small bread crumbs. Add the crumbs to a heated pan, alongside with 60g red onions. Fry until golden brown. Add salt and pepper according to taste.
  3. Creamy Roasted Mushrooms: Clean the Champignons thoroughly. Chop the onions into tiny cubes and add them to a heated pan. Fry until golden-brown. Then, add the champignons and fry for another 4-5min until crunchy.
  4. Vegan Baba Ganoush: Wash the eggplants and cut them in half. Salt the pulp side, then place the halfs on a baking dish (pulp facing down). Bake for about 30 min at 180*C. Take the eggplants out of the oven and let them cool off for a few minutes. In the meantime, chop the onions, mince the garlic and fry broth in a heated pan ( just like you did with the mushrooms.) Then, scrape out the creamy eggplant-pulp and add it to the onion mix alongside with the tahini and the cashew-cream. Cook for a few minutes, then add the spices and right before serving the lemon juice.
  5. Now you're ready to prep the dish: Take the pre-cut Kohlrabi slice and place it on a serving dish. Then, add the different toppings. And don't forget to add the fresh parsley, pistachio crunch and additional lime juice! Enjoy.

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