When my daughter was in Grade 11 she read a book, Skinny Bitch, and after reading it she she told us that she was switching to a vegetarian diet. She had never been a big meat eater so I wasn't too surprised. But, I read the book so I knew what they were 'feeding' her. Well that was that - the path toward a vegetarian and then vegan lifestyle had begun. I've learned so much in the last 10 years - mind blowing actually. I was already a good cook, but cooking plant-based has really stretched my creativity and ability, and I'm a much better, more creative, and happier cook because of it. The texture and flavour of food has always been important to me and that hasn't changed since cooking plant-based.
Some of my recipes are fancier (more involved); but my everyday food is simple, fast, super healthy, and absolutely delicious. This taco recipe is really easy and a family favourite. It's Greek inspired with smoky, spicy mushrooms and onions as the base, a dilly lemony tziziki-inspired sauce, sweet fresh tomato chunks, cool crunchy cucumber and peppery radish slices, and chopped onion. I served them in dry-roast tortilla wraps. It's SO quick - get your mushrooms started, prep the veg and sauce and you can be eating in 30 minutes. The leftovers are spectacular also!
Loaded Mushroom Tacos
- 1 tbsp olive oil
- ½ small red onion, sliced thin
- 2 cloves garlic, crushed
- 1 tsp onion granules
- 1 tsp paprika, sweet smoky
- 1 tsp cumin
- 4 cups mushrooms, sliced
- S&P, to taste
- 1-2 tsp oregano
- ½ lime, juice
- ½ cup sour cream*, vegan
- ½ large lemon, juice
- 1-2 cloves garlic, minced
- 1 small cucumber, minced or grated
- 1 bunch dill, rough chop
- s&p, to taste
- 1-2 tomatoes, chopped
- 1-2 small cucumbers, sliced
- 4-6 radishes, sliced
- ½ cup red onion, slices or rough chop
- This recipe is pretty loose, and I don't usually measure; but here are some approximations - add more or less spice depending on your taste preference and also how many mushrooms you use.
Slice mushrooms (I used a variety of shitake, oyster, and button because that's what I had on hand, but you could use portobello too) - long thin slices.
Slice onions, long thin slices.
Crush and chop garlic cloves.
Heat 1 tbsp olive oil in large skillet over medium-high heat. Add onions, garlic, onion granules, paprika, cumin, and cook until fragrant. Add mushrooms and continue cooking until soft and golden. Season with S&P, oregano, and a squeeze of lime. Lower the heat and keep warm while preparing other ingredients.
- In a small bowl mix together the sour cream (Tofutti is my favourite for both flavour and texture), add lemon juice, garlic, cucumber, and dill. Mix together, season with S&P, taste and adjust seasoning to your preference.
- Chop tomatoes. slice cucumbers and radishes, and slice or chop onions.
Place on serving dish
- Dry fry tortillas on a skillet over medium-high heat briefly on each side.
- Putting it all together:
Warm tortilla, load it up with meat-onion mixture, sauce, and veggies. Fold taco or burrito style and enjoy!!!
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