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      1. Home
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      3. Recipes
      4. Celeriac & Walnut Tacos

      Celeriac & Walnut Tacos

      Low Protein Vegan Vegetarian Diabetes-Friendly Dairy-Free Egg-Free No Shellfish Gluten-Free Mexican Southwest Dinner

      Celeriac & Walnut Tacos

      Low Protein Vegan Vegetarian Diabetes-Friendly Dairy-Free Egg-Free No Shellfish Gluten-Free Mexican Southwest Dinner
      4 servings (1 serving = 2 tacos)
      Prep time: 25 minutes
      Total time: 25 minutes

      Description

      Fake out your meat-loving family and friends with this fast plant-based taco dinner recipe. Ground toasted nuts and chopped sautéed celeriac yield a texture similar to ground beef, then classic taco seasoning does the rest. If you want a little heat, sprinkle these healthy vegetarian tacos with some minced jalapeño.

      Directions

      1. Toast walnuts in a medium skillet over medium heat until fragrant, about 2 minutes. Pulse in a food processor to coarsely chop. Transfer to a small bowl.
      2. Pulse celeriac in the food processor until chopped into ¼-inch pieces.
      3. Heat oil in the pan over medium heat. Add the celeriac and cook, stirring occasionally, until tender, about 5 minutes. Add the walnuts and garlic and cook, stirring, for 30 seconds. Add chili powder, cumin, crushed red pepper, 1/4 teaspoon salt, onion powder and oregano; cook, stirring, for 30 seconds. Add water and simmer until mostly absorbed but still saucy, 1 to 2 minutes. Remove from heat and cover to keep warm.
      4. Mix jicama (and/or radishes) with lime juice and the remaining pinch of salt.
      5. Serve the celeriac mixture in tortillas topped with the jicama (and/or radishes), avocado, salsa (or pico de gallo) and cilantro.
      © Meredith Operations Corporation. All rights reserved. Used with permission.

      Nutrition Per Serving

      • Calories371 cal
      • Total Fat24 g
      • Saturated Fat3 g
      • Cholesterol0 mg
      • Sodium428 mg
      • Carbohydrate Total37.6 g
      • Protein6.8 g
      • Phosphorus284 mg
      • Potassium588 mg
      • Fiber9.4 g
      • Calcium89 mg
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      Ingredients

      • ½ cup walnuts
      • 8 ounces celeriac (celery root), peeled and cut into 1-inch pieces
      • 2 tablespoons corn oil
      • 1 clove garlic, finely chopped
      • 1 teaspoon chili powder
      • ¾ teaspoon ground cumin
      • ¼ teaspoon crushed red pepper
      • ¼ teaspoon salt plus a pinch, divided
      • ⅛ teaspoon onion powder
      • ⅛ teaspoon dried oregano
      • ½ cup water
      • ½ cup julienned peeled jicama and/or radishes
      • 1 tablespoon lime juice
      • 8 corn tortillas, warmed
      • 1 ripe avocado, sliced
      • ½ cup fresh salsa or pico de gallo
      • ¼ cup fresh cilantro

      Ingredients

      • ½ cup walnuts
      • 8 ounces celeriac (celery root), peeled and cut into 1-inch pieces
      • 2 tablespoons corn oil
      • 1 clove garlic, finely chopped
      • 1 teaspoon chili powder
      • ¾ teaspoon ground cumin
      • ¼ teaspoon crushed red pepper
      • ¼ teaspoon salt plus a pinch, divided
      • ⅛ teaspoon onion powder
      • ⅛ teaspoon dried oregano
      • ½ cup water
      • ½ cup julienned peeled jicama and/or radishes
      • 1 tablespoon lime juice
      • 8 corn tortillas, warmed
      • 1 ripe avocado, sliced
      • ½ cup fresh salsa or pico de gallo
      • ¼ cup fresh cilantro
      • ½ cup walnuts
      • 8 ounces celeriac (celery root), peeled and cut into 1-inch pieces
      • 2 tablespoons corn oil
      • 1 clove garlic, finely chopped
      • 1 teaspoon chili powder
      • ¾ teaspoon ground cumin
      • ¼ teaspoon crushed red pepper
      • ¼ teaspoon salt plus a pinch, divided
      • ⅛ teaspoon onion powder
      • ⅛ teaspoon dried oregano
      • ½ cup water
      • ½ cup julienned peeled jicama and/or radishes
      • 1 tablespoon lime juice
      • 8 corn tortillas, warmed
      • 1 ripe avocado, sliced
      • ½ cup fresh salsa or pico de gallo
      • ¼ cup fresh cilantro

      Description

      Fake out your meat-loving family and friends with this fast plant-based taco dinner recipe. Ground toasted nuts and chopped sautéed celeriac yield a texture similar to ground beef, then classic taco seasoning does the rest. If you want a little heat, sprinkle these healthy vegetarian tacos with some minced jalapeño.

      Directions

      1. Toast walnuts in a medium skillet over medium heat until fragrant, about 2 minutes. Pulse in a food processor to coarsely chop. Transfer to a small bowl.
      2. Pulse celeriac in the food processor until chopped into ¼-inch pieces.
      3. Heat oil in the pan over medium heat. Add the celeriac and cook, stirring occasionally, until tender, about 5 minutes. Add the walnuts and garlic and cook, stirring, for 30 seconds. Add chili powder, cumin, crushed red pepper, 1/4 teaspoon salt, onion powder and oregano; cook, stirring, for 30 seconds. Add water and simmer until mostly absorbed but still saucy, 1 to 2 minutes. Remove from heat and cover to keep warm.
      4. Mix jicama (and/or radishes) with lime juice and the remaining pinch of salt.
      5. Serve the celeriac mixture in tortillas topped with the jicama (and/or radishes), avocado, salsa (or pico de gallo) and cilantro.
      © Meredith Operations Corporation. All rights reserved. Used with permission.
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