My Dirty Vegan Tacos

CAUTION: This one is sooo good, you might throw all the finesse out the window! 

For us it got quite dirty delicious; we even felt self-indulge and we had to share it with our dear readers. Hope you enjoy this one and many more!


#1: The Almond Cream

  • 2 cups of almonds (blanched and peeled)
  • 1/3 of a cup of veganase
  • 3 tablespoon of honey mustard
  • 1 1/2 teaspoon of lime juice
  • 1 teaspoon of salt
  • 1 small shallop
  • 1/4 teaspoon of dryDill Weed
  • 1/4 cup of almond milk

INSTRUCTION: Combine all the ingredients in a food processor and mix for 10 minutes until creamy.

#2: The Bean Filling

  • 1 cup of soaked black beans
  • 1 green bell pepper (small dices)
  • 1 teaspoon smoked paprika
  • 1 teaspoon of dry oregano
  • 1 cup of shop parsley
  • 1 1/3 cup of boiling water
  • 1/2 teaspoon of salt

INSTRUCTIONS: Cook the beans in the boiling water, add smoked paprika, salt and bell pepper. Reduce the heat and simmer for 15 minute until almost dry. Add oregano and parsley.


#3: My 3 Dirty Little Secrets

  • 1 Endive (cut into small slices)
  • 1 Avocado (sliced)
  • 1 cup of melted shredded vegan cheese on top (Tip: We love using Daiya Mozzarella Cheese, is vegan, is delicious and it melts on the stove!)



  • 3 to 5 Ezequiel Tortilla Wraps (or which ever you prefer)


STEP 1: Turn oven to 350º F

STEP 2: In a half cheat tray with parchment paper, give the tortillas the taco shape by using two skewer to keep them in place and bake. 

STEP 3: Bake for about 15 minutes!


Dedicate, serve and enjoy! -Chef Govinda