We are just getting started with our It’s Time For Tacos! photo contest, which includes 5 fantastic recipes from Sara Haas’s new book Taco! Taco! Taco! One of the recipes is a Roasted Chickpea Tabbouleh Taco, which we specifically included for those of you eating vegetarian, but we wanted to also include a recipe for all of our vegan meal planners.
Our friend Lauren began eating a vegan plant-based diet this past year. For those of you considering it, or for those of you cooking for vegan family members, vegan cooking is nothing to be intimidated of! In her words:
“Cooking is easier than ever! It’s kind of hard to mess up anything plant-based. And as a busy girl always on the go, I love quick and simple recipes that I can make for my boyfriend, my roommates or my family in just minutes!
We asked Lauren to share a vegan taco that we can add to the recipes in our It’s Time For Tacos! photo contest. Whether you are follow this way of eating or not, anyone who loves fresh summer deliciousness will enjoy this recipe! Here’s what she came up with:
Tacos Sin Carne
It’s summer time, a.k.a. TACO SEASON! And honey, I love me a backyard full of friends and some tacos washed down with a sweet-and-sour lime margarita on the rocks. These mushroom tacos are so simple to prepare, packed with a punch of flavor, low in calories, and easy to make in a larger batch for the whole family. And best of all, these are totally vegan! When paired with corn tortillas, they are gluten- free as well.
I recommend cooking these mushrooms with sesame oil. I tend to do most of my cooking with sesame oil these days. Not only is sesame oil fantastically anti-inflammatory (great for workout recovery, my fellow vegan athletes!), it adds an incredible nuttiness to anything used as a meat substitute. It really takes these mushrooms to the next level!
Portobello and Cremini mushrooms provide a beautiful, savory flavor and a meaty texture as well as a good dose of iron and vitamin D. Paired with the smokiness of chipotle, they’re a little spicy and just as hearty as any carne asada you’ve ever craved! Topped with a fresh, homemade pico de gallo, it’s really the perfect, guilt-free summer taco.
And of course, I always recommend using organic and local ingredients for quality and freshness. Enjoy!
Course: Main Course
Yield: 12 Tacos
- 2 Tbsp sesame oil (or other vegetable oil)
- 2 lbs. cremini or Portobello mushrooms
- 1 Tbsp ground cumin
- 1 Tbsp chili powder
- 1⁄2 tsp chipotle powder
- 1⁄4 tsp salt
- 8 tortillas 4.5 inch (flour or gluten-free corn)
- 2 limes quartered
- 2 avocados sliced (optional)
- Pico de gallo:
- 1 yellow onion or white
- 2 jalapeño peppers
- 1⁄2 bunch cilantro
- 1 tomato (preferably heirloom)
- Dice onion, jalapeños, tomato and cilantro and combine in a bowl and set aside. Your pico de gallo is done! Wasn’t that easy?!
- Remove the stems from the mushrooms and slice into ¼” slices.
- Heat the sesame oil in a pan on medium-high heat. Add the sliced mushrooms, cumin, chili, chipotle and salt and sauté until mushrooms are fully cooked, around 7-10 minutes.
- Serve seasoned, cooked mushrooms in warmed tortillas and top with pico de gallo and avocado slices. Serve with quartered limes on the side- these add some tangy brightness to the spice!