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Sunflower Tacos in Collard Leaves

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Prep Time: 1 hour
Cook Time: 10 minutes
Servings: 4 tacos
Calories:

Ingredients

  • 4 collard leaves long stems removed

Sunflower Meat

  • 1 C sunflower seeds soaked 2 hours - overnight
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/8-1/4 tsp cayenne pepper
  • Fresh cracked pepper

Cilantro Cream (can omit for vegan tacos)

  • 2 tsp chopped cilantro
  • 2 TB skyr yogurt
  • 1/4 tsp fresh lime juice
  • 1/4 tsp hot sauce

Cashew Cheese

  • 1/2 C raw cashews soaked 1 hour to overnight
  • 1/4-1/2 C water reserved from soaking cashews
  • 1 clove garlic quartered
  • 2-3 TB nutritional yeast
  • 1 TB white wine or swap with dijon mustard
  • 1 TB lemon juice

Optional Toppings

  • Red Cabbage Slaw see Notes for recipe
  • Kimchi
  • Sprouts
  • Beets
  • Beans
  • Tomatos
  • Salsa
  • Chopped peppers
  • Jalapeños
  • Avocado

Instructions

  • Soak sunflower seeds and cashew nuts overnight
  • Drain the cashews and reserve the soaking liquid. Place soaked cashews, garlic, nutritional yeast, white wine (or dijon mustard), and lemon juice in a food processor or blender. Blend until all ingredients are combined. Slowly add reserved water 1 TB at a time, until cashew cheese reaches desired consistency. Place in fridge and allow to chill up to 1 hour to allow flavors to settle.
  • If preparing Cilantro Cream sauce, mix all ingredients in a small bowl chill up to 1 hour.
  • For Sunflower Taco Meat, drain sunflower seeds and combine with all ingredients in a blender or food processor. Pulse ingredients together, stopping frequently to scrape sides. Final product should be fairly chunky with some seeds still intact.
  • Build tacos by placing sunflower taco meat in collard leaf, then top with desired ingredients. Finish off with cashew cheese and cilantro cream.
  • Preparing batches of the taco meat and cashew cheese saves time to quickly assemble future tacos.

Notes

To save time, soak the sunflower seeds and cashews overnight so they will be ready to go when you are.
Red Cabbage Slaw: combine 1/2C shredded red cabbage and 1/2C shredded carrots with 1TB apple balsamic vinegar or apple cider vinegar.
Use 1-2TB of a pre-mixed Taco Seasoning blend to save time when making the sunflower taco meat.