Vegan Tacos with Mushroom and Chipotle Sauce
Ingredients
Taco filling
- 1 cup Mushrooms of choice
- 1/2 cup Vegetable Broth
- 3 Tbsp TJ’s Soyrizo
- 1 small Jalapeño
- 1 can Black Beans
- 1/2-3/4 cup Tomato purée or 2 tbsp Tomato paste
- 1/4 Onion
- 1 Tsp Garlic, minced
- 1 Tsp Cumin powder
- Pinch of Cayenne powder
- Salt and Pepper to taste
Creamy chipotle sauce
- 1/2 cup Cashews, soaked
- 3/4 cup Vegetable Broth
- 2 small Chipotles in adobo sauce
- 1 Tbsp Lemon or Lime juice
- 1 tsp Nutritional yeast
- 1 tsp Garlic, minced
- Salt and pepper to taste
Preparation
Dice onion and jalapeño. Open can of black beans, drain and rinse.
Turn pan on medium heat. Add a splash of vegetable broth to the pan and sauté garlic for 1 minute.
Add more vegetable broth and the diced onion and jalapeño. Cook until onions become translucent.
Add vegan chorizo, black beans, tomato purée or paste, and mushrooms along with all the seasonings. Simmer for 7-8 more minutes, adding vegetable broth as necessary.
While it’s simmering, add all creamy chipotle sauce ingredients to a blender and blend until smooth.
Once the taco filling is done, take it off the heat and serve on top of tortillas with the creamy chipotle sauce and cilantro.
