Vegan Tacos With Mushrooms And Tomatillos Recipes

HEALTHY VEGAN MUSHROOM TACOS

Healthy Vegan Mushroom Tacos image

A quick and satisfying mushroom taco recipe. Healthy and can easily be made with other mushrooms of choice as well!

Provided by Vanessa @ VeganFamilyRecipes.com

Categories Entree

Time 25m

Number Of Ingredients 12

Ingredients

1 tablespoon Olive Oil
2 Cloves of Garlic (minced)
1/4 of a teaspoon Salt
200 g roughly 10 brown or Cremini Mushrooms (brushed and sliced)
12 Cherry Tomatoes (quartered)
1/2 of a teaspoon ground Cumin
handful of fresh Cilantro (roughly chopped)
1/4 of a head of lettuce (washed and chopped)
1 small Red Onion (diced)
8 Tortillas or hard shell tacos of choice (gluten-free if desired or needed)
1/4 of a cup Classic Guacamole
VFR's Taco Sauce (optional)

Steps:

Prepare guacamole (see notes) and taco sauce first.
Add olive oil to a large fry pan and heat over medium heat. Add garlic and salt and sautee over low-medium heat until garlic becomes fragrant. (about 2-3 minutes) Then add sliced mushroom, tomatoes, and cumin to fry pan and cook until mushrooms are browned and soft. (about 6-8 minutes) Add chopped cilantro to the mushrooms and cook for 1 more minute. Remove pan from heat.
While mushrooms are cooking chop lettuce and dice the red onion. Heat taco shells or tortillas in oven.
Assemble tacos and enjoy!

Nutrition Facts : ServingSize 2 Tacos, Calories 248 kcal, Carbohydrate 41.7 g, Protein 7.9 g, Fat 7.8 g, SaturatedFat 1.1 g, Fiber 8.8 g, Sugar 12.2 g

VEGAN TACOS WITH MUSHROOMS AND TOMATILLOS

Vegan Tacos with Mushrooms and Tomatillos image

This taco filling with mushrooms, pieces of caramelized tomatillos, and a touch of chile de arbol tastes delicious even without the tortillas as a side dish. Stuff it into corn tortillas for a great vegan taco.

Provided by gem

Categories World Cuisine Recipes Latin American Mexican

Time 50m

Yield 3

Number Of Ingredients 8

Ingredients

15 tomatillos, husked and halved
2 dried chile de arbol peppers
2 tablespoons vegetable oil
18 ounces cremini mushrooms, sliced
salt to taste
9 (6 inch) corn tortillas
½ onion, chopped
½ cup chopped fresh cilantro

Steps:

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place tomatillos on top, cut-side up.
Broil in the preheated oven until tomatillos have a dark brown color and are caramelized, about 20 minutes. Remove from oven and allow to cool slightly.
Toast chile de arbol peppers in a small skillet over medium heat, turning once, until starting to brown lightly in spots (don't char), about 3 minutes. Transfer to a plate.
Heat oil in a large skillet over medium heat while tomatillos cool. Add mushrooms and cook, stirring frequently, until softened, about 5 minutes.
Combine 3 tomatillos and arbol chiles in a blender; blend until smooth. Pour over mushrooms in the skillet. Add remaining tomatillos with the roasting juices from the baking sheet. Mix well and cook over low heat until mushrooms have softened, 5 to 8 minutes. Season with salt.
Warm corn tortillas in a skillet. Divide mushroom mixture amongst tortillas and top with chopped onion and cilantro.

Nutrition Facts : Calories 425.3 calories, Carbohydrate 64.7 g, Fat 13.7 g, Fiber 10.7 g, Protein 14.5 g, SaturatedFat 2.1 g, Sodium 108.6 mg, Sugar 11.8 g

VEGAN TACOS WITH MUSHROOMS AND TOMATILLOS

Vegan Tacos with Mushrooms and Tomatillos image

This taco filling with mushrooms, pieces of caramelized tomatillos, and a touch of chile de arbol tastes delicious even without the tortillas as a side dish. Stuff it into corn tortillas for a great vegan taco.

Provided by gem

Categories Mexican Recipes

Time 50m

Yield 3

Number Of Ingredients 8

Ingredients

15 tomatillos, husked and halved
2 dried chile de arbol peppers
2 tablespoons vegetable oil
18 ounces cremini mushrooms, sliced
salt to taste
9 (6 inch) corn tortillas
½ onion, chopped
½ cup chopped fresh cilantro

Steps:

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place tomatillos on top, cut-side up.
Broil in the preheated oven until tomatillos have a dark brown color and are caramelized, about 20 minutes. Remove from oven and allow to cool slightly.
Toast chile de arbol peppers in a small skillet over medium heat, turning once, until starting to brown lightly in spots (don't char), about 3 minutes. Transfer to a plate.
Heat oil in a large skillet over medium heat while tomatillos cool. Add mushrooms and cook, stirring frequently, until softened, about 5 minutes.
Combine 3 tomatillos and arbol chiles in a blender; blend until smooth. Pour over mushrooms in the skillet. Add remaining tomatillos with the roasting juices from the baking sheet. Mix well and cook over low heat until mushrooms have softened, 5 to 8 minutes. Season with salt.
Warm corn tortillas in a skillet. Divide mushroom mixture amongst tortillas and top with chopped onion and cilantro.

Nutrition Facts : Calories 425.3 calories, Carbohydrate 64.7 g, Fat 13.7 g, Fiber 10.7 g, Protein 14.5 g, SaturatedFat 2.1 g, Sodium 108.6 mg, Sugar 11.8 g

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