Vegan Raw Zucchini Taco With Three Nutrient-Loaded Salsas

AUGUST 14, 2020

A Creation Adapted From Matthew Kinney - The Master Of Plant-Food Cuisine

To be very fair with you from the beginning, this dish isn't a quick 30 minute meal. However it is beyond delicious, super satisfying and if you don't have all of your friends over when you prep it, it will last for days (and then it actually becomes a "less than 10 minute to prep kind of meal"). So it's your choice how to enjoy it. The only thing you should keep in mind is the prepping time of three salsas, one oil plus decoration. 

I came up with the idea of this plant-based amazing veggie raw taco dish after my last culinary class with Matthew Kinney - the master of plant-food cuisine. His vegan, raw lasagne was so tasty that I had to recreate it in my own way. I hope you enjoy! I couldn't be happier with this delicious plant-based, vegan & raw creation.

What You Need To Make These Deliciously Wholesome Vegan Raw Zucchini Tacos With Three Nutrient-Loaded Salsas

Well, besides planning a good amount of time to prep all the salsas, you should also prep for the meal budget. As the dish contains tons of pistachios, at least 5 bushes of basil, macadamias, cashews, sun-dried tomatoes and loads of extra virgin olive oil, it is definitely not the cheapest. Though, it is a very unique, super delicious and actually really raw and healthy combo. I ate the mix for days - topped on a wholegrain sliced of bread, with pasta and the German & vegan version of a French Crepe. :)

- Pistachios, Macadamias, Cashews: All of the nuts I used were from 1001Frucht.de as I love their amazing quality. 

- Microgreens: Homemade. If you want to become a Apartment Farmer yourself, read this.

- All fresh ingredients are from local Farmer's Market including the round zucchini. 

TACOS. TACOS. TACOS. TACOS. TACOS. TACOS

VEGGIES.

In The Mood For More Plant-Based Mexican Creations?

Ready to explore more Mexican-inspired plant-based recipes? Then, take a look at the following nutrient-loaded and super satisfying recipes:

- My Vegan and deliciously health interpretation of the Mexican classic "Pay de Platano"

- Classic Mexican Guacamole

- Authentic Mexican Veggie Tacos with Spirulina 

- Authentic Mexican Corn Tortillas with Currants & Beet Root

- Sweet Potato Tortillas with a creamy mushroom dip

Share Your Veggie Taco Love With Me

I hope you enjoy this delicious vegan raw zucchini taco with three nutrient-loaded salsas to its fullest. Like always, I would love to see your delicious result and repost it on my social channels. So 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

This article contains affiliate links (paid and unpaid). 

Vegan Raw Zucchini Taco With Three Nutrient-Loaded Salsas
5 SERVINGS PREP TIME : 120 min COOK/REST TIME : 8h
This Vegan Raw Zucchini Taco dish is inspired from Matthew Kinney's  famous "Vegan, Raw Lasagne". The combo is full of flavor, rich and creamy and, on top that, loaded with wholesome nutrient-rich raw foods. Basically the perfect summer dish! Yield: Several days of Taco Party or a family dinner of 5-8 people as all creams are very rich. 
INGREDIENTS PREPARATION
INGREDIENTS :
    • BASE INGREDIENTS & TOPPINGS :
    • -  
      Round Zucchini
    • -  
      Sprouts or Microgreens
    • -  
      Basil Leaves
    • -  
      Pistachios
    • -  
      1 Heirloom tomato (cut into small chunks)
    • SALSA I: MACADAMIA-CASHEW CREAM :
    • -  
      200g Cashews (soaked for 8h)
    • -  
      50g Macadamia nuts (soaked for 8h)
    • -  
      30g Nutritional Yeast
    • -  
      90ml Water
    • -  
      Juice from 1/2 Lemon
    • -  
      8g (1 Tbsp) Extra Virgin Olive Oil
    • GREEN BASIL-PARSLEY OIL :
    • -  
      40g fresh Parsley (type: flat large leave)
    • -  
      30g fresh Basil
    • -  
      35g fresh Spinach
    • -  
      500ml Extra Virgin Olive Oil
    • GREEN PISTACHIO-BASIL PESTO :
    • -  
      100g fresh Basil
    • -  
      55g fresh raw Spinach
    • -  
      120g green peeled Pistachios (raw, additive-free)
    • -  
      4g salt
    • -  
      Juice from 1/2 Lemon
    • -  
      100ml Extra Virgin Olive Oil
    • SUN-DRIED TOMATO SALSA :
    • -  
      100g Sun-dried Tomatoes (mine were pre-salted; soak for 30 min)
    • -  
      80g fresh Tomatoes (cut into small chunks)
    • -  
      75g red onion
    • -  
      1 red bell pepper (approx. 150g)
    • -  
      1 Medjool Date
    • -  
      50ml Extra Virgin Olive Oil
    • -  
      Juice from 1/2 Lemon
    • -  
      15g fresh Basil
PREPARATION :
  1. Macadamia-Cashew Cream: Take your soaked nuts, clean them a second time and add them to your food processor alongside with the other cream ingredients. Mix for several minutes until smooth. Try the mix, it may need a pinch of salt.
  2. Green Veggie Oil: Take your smoothie maker and mix the spinach, basil and oil for several minutes. Run mix through a nut milk bag and store it in a mason jar or a similar container. The oil will last for several dishes.
  3. Pistachio-Basil Pesto: Take out your food processor for a second time and mix all ingredients until creamy.
  4. Sun-dried Tomato Salsa: Soak the tomatoes for at least 30min beforehand. Chop the onions, the tomato and the red bell pepper. Squeeze out the excess water of the tomatoes and add them to a food processor, alongside with the remaining ingredients and mix until creamy.
  5. To assemble: Take your mandoline and cut the round zucchini into very thin slices. Place them onto a nice plate and top with all three creams, the oil, extra pistachios, basil leaves, additional tomato chunks and sprouts.

Did you try it?

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