Description
This recipe presents a vibrant and nourishing low-fat raw vegan hard shell taco, crafted without any cooking or added oils. Featuring dehydrated courgette and red pepper shells made from ground flaxseed, these tacos are filled with a spiced raw vegetable ‘meat’ made from carrots, beetroot, kale, and seaweed. A zesty, spicy sauce ties everything together, delivering a fresh, wholesome meal perfect for those seeking a nutrient-rich, plant-based, gluten-free, and oil-free option.
Ingredients
Scale
Hard Shell Tacos
- 1 medium courgette, chopped
- 1/2 red bell pepper
- 2 cups freshly ground flaxseed
- 1 jalapeño pepper
- Juice from 1 lemon
- 1/2 clove garlic (optional)
- Pinch Celtic sea salt (optional)
Low-Fat Raw Vegan Taco “Meat” Filling
- 2 carrots, roughly chopped into segments
- 1 small beetroot, roughly chopped into segments
- 1–2 cloves fresh garlic (optional)
- 1 bunch curly kale
- 1/4 cup flaked dulse
- 1 tsp cayenne (organic, non-irradiated)
- 1.5–2 tsp ground cumin seed (organic, non-irradiated)
- 1 tsp ground chipotle peppers (organic, non-irradiated)
- Juice from 1 fresh lemon
- 1/8–1/2 tsp spirulina (optional)
- Celtic sea salt to taste (optional)
Spicy Sauce
- 7 sundried tomatoes, soaked for 2 hours
- Spring water (reserved from soaking tomatoes)
- 2 cloves fresh garlic
- 1 tsp ground cayenne (organic, non-irradiated)
- 1 tsp ground cumin seed (organic, non-irradiated)
- 1 tsp ground chipotle peppers (organic, non-irradiated)
- 1 fresh green chili
- Several sprigs of cilantro (coriander leaf)
Instructions
- Prepare the Hard Shell Dough: Place the chopped courgette, red bell pepper, jalapeño pepper, garlic (if using), and lemon juice into a food processor. Blend until the mixture achieves a smooth, soup-like consistency.
- Add Ground Flaxseed: Gradually add freshly ground flaxseed one cup at a time into the vegetable mixture, pulsing the food processor between additions. Continue until the mixture thickens to a wet dough-like consistency.
- Form Taco Shells: Using a rubber spatula, spread the dough into circular shapes evenly on silicone dehydrator sheets. Ensure each circle is of even thickness for uniform drying.
- Initial Dehydration: Place the trays into the food dehydrator set at 108°F and dry for 1.5 hours to begin setting the shells.
- Flip and Continue Drying: Remove the trays, carefully flip the shells onto slatted dehydrator trays, peel the silicone sheets away gently, and continue drying for another 60 to 90 minutes to further dry and set the shells.
- Shape the Taco Shells: While the shells remain flexible, place a cardboard paper roll cylinder along the center of each tortilla and fold the shell around the roll to form a taco shell shape.
- Final Dehydration: Leave the shaped shells to dehydrate for approximately 13 hours to dry completely and crisp up. Once crisp, remove the rolls; the shells should hold their shape and be ready to serve.
- Prepare the Filling: In a food processor, pulse the chopped carrots, beetroot, fresh garlic (if using), flaked dulse, cayenne, cumin, chipotle peppers until reasonably incorporated but not overly processed.
- Add Kale: Gradually add curly kale stems and leaves, pulsing to incorporate. Scrape down the sides as needed to mix evenly. Optionally, add fresh green chilies and cilantro for extra flavor and texture.
- Make the Sauce (Optional): In a high-speed blender like a Vitamix, blend soaked sundried tomatoes with reserved soaking water, garlic, cayenne, cumin, chipotle peppers, fresh green chili, and cilantro until smooth but thick.
- Combine Filling and Sauce: Fold the blended sauce into the vegetable filling mixture until evenly combined, enhancing moisture and binding the filling.
- Assemble and Serve: Fill the crispy raw hard taco shells with the prepared low-fat raw vegan filling. Enjoy immediately in a vibrant, healthy meal.
Notes
- Using silicone dehydrator sheets prevents sticking and eases removal of the tortilla shells.
- The optional garlic and Celtic sea salt can be added or omitted based on personal preference or dietary needs.
- Cardboard paper roll cylinders are used as inexpensive, reusable taco shell formers during dehydration.
- Spirulina is optional and used to deepen the color of the filling to mimic a browned appearance.
- If you don’t have a food dehydrator, this recipe will not work as intended because slow, low temperature drying is critical to achieve crispy raw shells.
- All spices should be organic and non-irradiated for best flavor and health benefits.
- The sauce is optional but recommended for added flavor and moisture to help hold the filling together.
- This recipe is naturally gluten-free, oil-free, and suitable for raw, vegan diets.
- Prep Time: 30 minutes
- Cook Time: 15 hours 30 minutes
- Category: Main Course
- Method: Dehydrating
- Cuisine: Raw Vegan
Keywords: raw vegan tacos, low fat raw vegan recipe, dehydrated taco shells, vegan taco filling, gluten free raw meal, oil free raw vegan tacos, healthy vegan tacos, raw food recipes
