Vegan tacos with cheese and pickled red onions

Ingredients:

• 2 tablespoons of sugar
• 3/4 cup + 1 tbsp red wine vinegar
• Half a small red onion, halved and thinly sliced
• 1 cup almond needles
• 1 cup walnuts
• 1/3 cup sun-dried tomatoes, coarsely chopped
• 2 tablespoons soy sauce
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 0.5 tsp ground cumin
• 0.5 tsp dried oregano
• 1 clove garlic, coarsely chopped
• 1 tbsp extra-virgin olive oil
• 8 corn tortillas
• 1/4 cup cotija cheese or vegan cheese, crumbled
• 1/4 cup fresh cilantro leaves
• 1 lime, cut into 4 wedges

Preparation:

1. Combine the sugar, 3/4 cup red wine vinegar, 1/4 cup water, and 1 tablespoon salt in a small saucepan and heat over medium-high heat. Once the sugar and salt have dissolved and the mixture begins to simmer, turn off the heat and add the sliced ​​red onion. Let the mixture sit in the saucepan for 15 minutes, then pour into a bowl, cover, and refrigerate for at least 45 minutes or overnight.
2. In a food processor, combine almonds, walnuts, sun-dried tomatoes, soy sauce, chili powder, paprika, cumin, oregano, garlic, and the remaining 1 tablespoon red wine vinegar, about 30 pumps. The mixture should have the texture of ground beef.
3. Place a medium skillet over medium-low heat and add olive oil. Transfer the taco filling to the skillet and cook until heated through, about 2 minutes.
4. Heat tortillas according to package directions. Spoon 1/4 cup of filling onto each tortilla. Garnish with pickled red onion, cotija cheese, cilantro, and lime wedges.