50g sundried tomatoes
240g raw walnuts
50g mushrooms, finely diced
50g aubergine, finely diced
1 clove garlic, crushed
½ tsp sea salt
½ tbsp smoked paprika
½ tbsp ground cumin
2 tsp chilli powder
2 tsp nutritional yeast
1 ½ tbsp extra virgin olive oil
¼ cup water
Hummus or yogurt
Preheat the oven to 180 C / 350 F
Add the walnuts to a food processor and pulse into a semi-fine meal (some larger chunks are ok, be careful not to churn into a butter). Remove from the mixer and pour into a bowl.
Add the sundried tomatoes, garlic, sea salt, smoked paprika, cumin, chilli powder and nutritional yeast (optional) into the empty food processor and blend. Add 1 tbsp of extra virgin olive oil slowly to thicken the mix.
Stir the spice mix into the bowl of walnuts, add ¼ cup of water to keep the mix from drying out. Transfer to a greased baking tray.
Add the mushrooms and aubergine to the walnut mixture on the tray, drizzle over the last ½ tbsp of extra virgin olive oil and a pinch of salt and pepper.
Leftovers can be stored for around 5 days in the fridge.
Bake for 15-20 minutes at 180 C / 350 F, stirring halfway through to prevent over-browning.
Warm some wholewheat tortillas per the packet instructions. Spread some hummus or yogurt on the base, then add the walnut 'meat', followed by the other toppings of your choice.
I used hummus as a base and then avocado, radishes, black beans and fresh coriander to top.