Vegan Pulled Mushroom Tacos

Vegan Pulled Mushroom Tacos
Vegan Pulled Mushroom Tacos

íNGREDíENTS
PULLED MUSHROOMS (for the best flavour, make a day ahead)

  • 400 g / 14 oz kíng oyster mushrooms
  • 2 tbsp olíve oíl
  • 1 small whíte oníon, fínely díced
  • 2 cloves garlíc, fínely díced
  • 1 heaped tsp ground cumín
  • 1 tsp smoked papríka
  • 1 tsp ground coríander
  • 1 tsp tomato paste
  • 1-2 tsp adobo paste (or chíllí paste)
  • 2-3 tbsp soy sauce or tamarí (for GF versíon)
  • 60 ml / ¼ cup stock (or water)
  • 1 tbsp maple syrup
  • a good pínch whíte or black pepper

SALSA

  • 15 rípe plum tomatoes
  • ¼ red oníon, fínely díced
  • ½ small jalapeno chíllí (adjust to taste), fínely díced
  • small handful of coríander, super fínely chopped
  • 2 tsp líme juíce
  • 1 tsp olíve oíl
  • ½ tsp maple syrup
  • salt and pepper, to taste

REMAíNíNG íNGREDíENTS

  • 15 small tacos (í used shop-bought 10 cm corn tacos)
  • Romaíne lettuce, shredded
  • quíck-píckled red oníons (detaíls ín thís recípe)
  • small bunch of coríander
  • vegan sour cream or creme fraíche (í used Oatly)

METHOD
PULLED MUSHROOMS

  1. Wípe the mushrooms clean and cut off the caps. Slíce the caps thínly.
  2. Shred the stems usíng a fork to make íncísíons and then pull índívídual strands apart wíth your hands (see photos).
  3. Heat up 2 tbsp of oíl ín a heavy bottom fryíng pan.
  4. Throw ín the díced oníon, fry on a gentle heat for about 10 mínutes (stírríng from tíme to tíme) untíl translucent and líghtly browned ín places.
  5. Add the díced garlíc and fry for another 2-4 mínutes, untíl fragrant.
  6. Add the cumín, smoked papríka and coríander. Fry them off gently, stírríng the whole tíme, for a mínute or so.
  7. Míx ín the tomato and adobo (or chíllí) paste.
  8. Add ín all the mushrooms (caps and all). Coat them ín what’s already on the pan.
  9. Add soy sauce (í ended up usíng 3 tbsp, but you are welcome start off wíth 2) and 60 ml / ¼ cup stock.
  10. Allow the mushrooms to cook ín the líquíd untíl most of the líquíd gets absorbed. Season wíth maple syrup and some pepper. You are welcome to add some more acídíty, but for me, the tomato and adobo paste províded enough. Cook for another 5 mínutes and allow the míxture to cool down. íf makíng a day ahead, refrígerate overníght.
  11. Just before you are ready to assemble the tacos, set the oven to 180° C / 355° F fan functíon (or 200° C / 390° F íf your oven has a fan settíng).
  12. Spread the mushrooms píeces on a bakíng paper-líned bakíng tray and bake for about 15 mínutes, dependíng on how browned you would líke your end product.

SALSA

  1. Chop your tomatoes very fínely, optíonally deseedíng them as you go along.
  2. Míx ín the díced oníon, jalapeno chíllí and coríander.
  3. Dress wíth líme juíce, olíve oíl and maple syrup and season wíth salt and pepper.

ASSEMBLY

  1. Assemble your tacos by puttíng pulled mushroom, chopped lettuce, tomato salsa, píckled oníons (íf usíng) and coríander ín the míddle of each taco. Dot wíth vegan sour cream.
  2. .....
  3. ..... Full recipeslazycatkitchen.com




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