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Easy Vegan & Gluten-Free Flatbread Tacos



Got leftovers in your fridge? Beans, lentils, rice or veggies? If there was only a way to revive those ingredients in a new, yet delicious, but also easy meal? Yes, there is and here is my solution. In this blog post I share with you my twist on an easy vegan and gluten-free flatbread tacos recipe. I used teff flour for the first time and the taste turned out great. I truly love the nutty note those tacos have. You may call them tacos, pancakes, burritos or tortillas. It really doesn't matter. What counts is, they taste great and can fix you a fast healthy lunch or dinner. Plus...you get to be creative! Use up any leftovers from your fridge and dare to experiment with the flavors. So here is my twist. Enjoy reading!

EASY VEGAN & GLUTEN-FREE FLATBREAD TACOS

VEGAN, GLUTEN-FREE

YIELD: makes around 6 flatbread tacos

INGREDIENTS:


For the flatbread tacos

  • 1 cup of buckwheat flour

  • 1 cup of teff flour

  • 2 1/2 cups of water or any plant-based milk

  • 1/2 to 1 tsp of Himalayan salt


For the cashew sour cream

  • 200g of cashews

  • The juice of 1/2 a lemon

  • 1/4 tsp of garlic, onion, coriander, black pepper and cumin

  • 1/2 to 1 cup of water depending on the desired thickness of the cream

  • Salt to taste


Toppings


DIRECTIONS:


Flatbread tacos

  1. Mix the flours and the salt in a bowl.

  2. Add the water or plant-based milk gradually while mixing your batter.

  3. Continue until a pancake texture is achieved.

  4. Heat up a non-stick pan (I use a stainless steel one) and cook the batter on both sides until done. You can use a small soup ladle to measure each portion and pour it into the pan.


Cashew sour cream

  1. Blend everything in a high-speed blender until a smooth creamy consistency. Use as much water as you need to achieve the desired consistency- one of a cream or sauce.


Assemble everything

  1. Spread some cashew sour cream on top of the flatbread tacos.

  2. Top with any of the preferred toppings.

  3. Add a pinch of salt and/or the Italian spice blend.

  4. Voilà! Enjoy!


NOTES:

* Soak your black beans and brown rice overnight and cook according to instructions.

** For the ingredients of the Italian spice blend open the link to my Broccoli Cashews Brown Rice Pasta recipe.

Hope you enjoyed this recipe!

Sending you love,

Antoniya





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