Raw Vegan Tacos

Raw Vegan Tacos

Soft, house-made tortillas are the perfect canvas for the rich, nutty ‘beans’ of sunflower seeds and sun-dried tomatoes, while the tangy tomato sauce adds a spicy kick. Topped with creamy guacamole, crisp red cabbage and a hint of heat from cayenne or chilli flakes, these tacos are a dance of colour and flavour in every bite.



  • 3 cups corn kernels (or peeled courgette/zucchini)
  • 1 bell pepper (yellow/red/orange)
  • ¾ cup flaxseed (use 1 cup if using zucchini instead of corn)
  • 1 tbsp lime juice
  • 1 ½ teaspoons salt

Spicy ‘beans:

  • 2 cups sunflower seeds, soaked for at least 2 hours
  • 1 cup sun-dried tomatoes, soaked for 1 hour or more
  • 1 tablespoon dark miso
  • 2 teaspoons cumin
  • 1 teaspoon chipotle powder
  • 2 tsp ground coriander
  • 2 tsp smoked paprika
  • 2 tablespoons olive oil
  • 2 soft dates, chopped
  • ¼ cup water
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 chilli, seeded and chopped
  • 1 lime, juiced
  • 1 teaspoon salt
  • 3 spring onions, chopped
  • 1 small handful of fresh coriander, chopped

Tomato Sauce:

  • 1 cup tomatoes, seeded and roughly chopped
  • ½ cup sun-dried tomatoes, soaked until soft
  • ½ red bell pepper, chopped
  • ¼ cup raisins, soaked
  • ½ tbsp apple cider vinegar
  • 2 tbsp shallot, chopped
  • ½ garlic clove
  • 1 tbsp olive oil
  • ½ tbsp smoked paprika
  • ½ tsp chipotle powder
  • ½ tsp salt
  • ¼ tsp red chilli flakes
  • ¼ tsp fennel seeds


  • 1 cup guacamole
  • ¼ cup cashew sour cream
  • 2 limes, quartered
  • Shredded red cabbage
  • Cayenne pepper or chilli flakes
  • Optional: microgreens
  • Optional: Your favourite salsa

Method of cooking:

To make the tortillas, combine the corn kernels or zucchini with the bell pepper, flaxseed, lime juice and salt until you have a smooth batter. Spread the mixture thinly on dehydrating sheets and dehydrate at 115°F (46°C) until pliable and can be gently folded, about 4-6 hours.

To make the spicy ‘beans’, blend the soaked sunflower seeds, sun-dried tomatoes, miso, spices, olive oil, dates, water, garlic powder, onion powder, chilli, lime juice, salt, scallions and coriander until you have a chunky mixture similar to traditional taco filling.

For the tomato sauce, blend all the ingredients together until smooth and season to taste.

Assemble your tacos by spreading a layer of spicy ‘beans’ on each tortilla, followed by a dollop of guacamole, a spoonful of tomato sauce and a sprinkling of shredded red cabbage.

Top with cashew sour cream, a squeeze of lime, cayenne pepper or chilli flakes and optional microgreens or salsa.

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