Vegan Tacos are wonderfully well balanced and scrumptious, with lots of flavours playing on your palate. Ideal for sharing and a recommended healthier snacking option, this recipe is worth the effort.
Prepare all your ingredients beforehand (feel free to use any leftovers if available). You will need to boil a large russet potato and dice into small chunks. Boil one cup of rice. Finely chop green onions. Peel, pitt and slice a large ripe avocado. And set aside.
Clean your oyster mushrooms thoroughly with a wet kitchen towel (avoid washing unless it's covered in a lot of earth) and slice. Heat olive oil in a skillet over medium heat and add your oyster mushrooms, cook until the mushrooms reduce for about 8 minutes.
Add the black beans, 1/2 tablespoon of tomato paste, 1/2 teaspoon of minced garlic (optional for extra flavour) and taco seasoning and with a wooden spoon stir gently to combine ingredients. Continue to sauté for 6 more minutes. Add a touch of water to moisten it slightly. Once cooked set aside.
We recommend warming up your tortilla bread first. Prepare your tacos by first spreading cashew cream as the base, followed by a thin layer of boiled rice, sauteed mushrooms and beans, boiled potato, avocado and a dollop of cashew cream on top. Garnish with finely chopped green onion.
Enjoy immediately!
Servings 242.5
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.