Vegan Mushroom Tacos
Ingredients
Taco filling
- 3 cups sliced white mushrooms well rinsed
- 1 tsp water
- 1 tsp coriander
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp cumin
- salt and pepper to taste
Dressing
- 1 tbsp fresh cilantro chopped
- 3 tbsp plant-based mayo
- 2 tsp fresh lime juice
Taco toppings
- corn tortillas
- plant-based shredded cheese
- fresh cilantro chopped
- fresh cabbage shredded
- red, yellow, and orange bell peppers sliced
Preparation
Combine the lime juice, mayo, and cilantro for the dressing, then set aside.
In a medium-sized skillet over medium heat, sauté the mushroom slices in the water for ten minutes.
Add all of the spices while the mushrooms cook, and stir them often.
In a different pan or on a griddle, toast both sides of each tortilla over medium heat for about three minutes per side, or until golden brown spots appear.
Fill each tortilla with the mushroom mixture and top with cheese, cilantro, cabbage, peppers, and the creamy dressing.
