Spicy Chipotle Vegan Tacos with Salsa
Ingredients
- 300g of oyster mushrooms
- 2 tbsp maple syrup
- 2 tbsp chipotle paste
- 2 tsp liquid smoke
- 2 tsp apple cider vinegar
- 2 tbsp tamari (soy sauce)
- Tortilla wraps
- 150g pineapple chunks
- 3 small cherry tomatoes
- 1 chilli pepper
- 1/2 red onion
- 2 limes
- Half an avocado
- 2 heaped tsp smoked paprika
- Coriander
- Basil
- 1 garlic clove
- Salt
Preparation
Prepare mushrooms
Add the oyster mushrooms to a large bowl and roughly shred them using your hands
Add the maple syrup, chipotle paste, smoked paprika, liquid smoke, apple cider vinegar, tamari and a pinch of salt
Mix well until all of the mushrooms are coated in the mixture
Cover with a cloth and leave to marinate whilst you prepare the other ingredients
Make salsa
Dice the pineapple into small chunks and add to a bowl
Thinly slice the onions, chop the tomatoes, chilli and finely chop the coriander
Add to the bowl and add a pinch of sea salt and a good squeeze of lime juice
Mix well and leave to one side until needed
Make avocado sauce
Add all of the avocado sauce ingredients into a blender and blend until smooth
Place a pan over a medium heat and add a drizzle of olive oil
Once warm, sauté the oyster mushrooms until soft and tender
Assemble and serve
Cook the tortillas according to the instructions on the pack and lay on a serving plate
Assemble the tacos by spreading some of the avocado sauce onto each tortilla, followed by the oyster mushrooms then the pineapple salsa
