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Mushroom Tacos (Vegan + GF)
These Mushroom Tacos are super
easy
to make, seriously
flavourful
and really
satisfying
.
Course
Main Course
Cuisine
Mexican
Keyword
mushroom tacos, vegan carnitas, vegan tacos
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
Calories
63
kcal
Author
Rhian Williams
Ingredients
For the carnitas sauce:
1
onion
, roughly chopped
2
garlic cloves
, peeled
Handful
fresh coriander (cilantro)
2
tablespoons
lime juice
60
ml
(
¼
cup
)
orange juice
(freshly squeezed or from a carton)
1
medium-sized tomato
, roughly chopped
1
teaspoon
agave syrup
(or sub any other sweetener)
½
teaspoon
smoked paprika
½
teaspoon
ground cinnamon
1
teaspoon
ground cumin
Pinch
cayenne chilli pepper
to taste
Salt + pepper
to taste
For the mushrooms:
300
g
(
10.5
oz
)
king oyster mushrooms
To serve (suggestions):
Small tortillas
(gluten-free if necessary)
Sweetcorn
Lettuce
, shredded
Mango salsa
Avocado
Instructions
For the carnitas sauce:
Place all the ingredients in a food processor or blender and whizz until smooth
For the mushrooms:
Use a fork to shred the mushrooms into small pieces
Place the shredded mushrooms in a pan with the sauce and cook for around 15 minutes until softened and all the flavours are absorbed
To serve:
Serve the mushroom carnitas with tortillas, stuffed with desired ingredients
Notes
You could add some black beans or green lentils for extra protein.
Nutrition
Calories:
63
kcal
|
Carbohydrates:
13
g
|
Protein:
3
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
18
mg
|
Potassium:
467
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
445
IU
|
Vitamin C:
16.5
mg
|
Calcium:
17
mg
|
Iron:
1.5
mg