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Portobello Tacos

30 minutes // Makes 5-6 servings



Roasted Mushrooms:

4 portobello mushrooms, sliced into long strips*

3 cups vegetable broth

2 tbsp cornstarch

1 tbsp ancho chili powder

½ tbsp cumin

½ tbsp chili powder

½ tbsp paprika

½ tbsp garlic powder

¾ tsp liquid smoke (optional, but recommended)

½ tsp salt (optional)


Tofu Cotija:

8 oz firm tofu

¼ cup almond flour**

4 tsp nutritional yeast

2 tsp lemon juice

1 tsp onion powder

½ tsp garlic powder

¼ tsp salt (optional)

Pinch of pepper


Serve with:

Whole grain tortillas

Guacamole

Sliced red onion

Hot sauce


*I recommend using portobello mushrooms. Other mushroom varieties don't come out as good when you bake them with this marinade.

**For nut-free, you can omit the almond flour.


1. Slice the portobello mushrooms into long strips and set aside.


2. To make the marinade, whisk together the vegetable broth and the cornstarch in a shallow dish until all of the cornstarch is dissolved. Add in the rest of the spices, liquid smoke, and salt. Whisk thoroughly.


3. Add the portobello slices, covering them with liquid as much as possible (you can use a plastic bag if you prefer, too!). Let the mushrooms marinate for 30 minutes, tossing at the halfway point.


4. Line a baking sheet with parchment paper and preheat the oven to 425°F. Remove the portobello slices and shake off any excess liquid. Place them onto the baking sheet and bake for 20-25 minutes, until the mushrooms are tender. (Note: the mushrooms will release water when they bake - that is okay!)


5. While the mushrooms are baking, make the tofu cotija by combining all of the ingredients into a bowl. Use your hands to crumble it together (do not mash) until a cotija-like texture forms and the spices are evenly integrated. Chill until ready to serve.


6. When the mushrooms are done baking, serve hot with whole grain tortillas, guacamole, and sliced red onion.



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