Stuffed Peppers – Cut the peppers lengthwise, discard core, fill and bake in tomato sauce covered for 1 hour at 375″F.

Instead of tacos you can use the walnut meat in a salad, lettuce wraps, to make nachos, chili, sloppy joes or burritos.

Make sure to sautee them first until all moisture is evaporated and increase your seasonings to taste.

Add Mushrooms – About one cup of diced brown button mushrooms would work well here.

No Food Processor? – No problem! Although it does make the job so much easier, you can also chop the walnuts by hand after soaking until a very small mince texture is achieved.

It can certainly be omitted and subbed for a squeeze of fresh lime, I’m just really fond of this lovely spice. I also love using it as you would a finishing salt, a little sprinkle before serving so I can get a little taste of the lime flavor in every bite.

Sumac – I love adding a good pinch of t his floral and citrusy spice to my taco seasonings.Tamari– A couple of teaspoons of low sodium tamari is all that’s needed to bring the umami flavor profile together into a perfect meaty walnut filling.

Tomato Paste – Double concentrated for its thick saucy consistency and natural sweetness to balance the savory earthy spice mix.Those will work just fine in this recipe but must be avoided for WFPB + Plantricious guidelines. I used the dried pieces I keep stored in an airtight jar in the pantry as I try to avoid the ones packed in oil. Sun Dried Tomatoes – Finely chopped and sautéed together with the onion for both sweetness and little salty bits throughout, this really elevates the flavor profile of every bite.

Capers – Salty brined capers a major component of the flavor base here bringing a deep savory layer to the dish.Onion – Classic aromatic base, I take my time here to actually achieve a little caramelization around the edges for the best depth of flavor.

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