This one is for all my vegan friends out there! And for my fellow mushroom lovers...
Once upon a time I really hated mushrooms. I thought they were all spongy and tasteless. Come to realize that I actually love mushrooms, I just hate UNDERCOOKED and UNDERSEASONED mushrooms.
The mushrooms in these vegan tacos are so tender and so flavorful that you might mistake them for slow-braised pulled pork. Yep, it's that amazing.
This recipe uses thin-sliced and lightly sauteed jicama as the tortilla. It has a nice crunch, holds together beautifully and is low carb, low calorie, and full of fiber. Basically, it's the PERFECT fitness tortilla!
4 cups King Oyster Mushroom, shredded
1 tablespoon olive oil
1 white onion, diced
1 teaspoon garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon ground coriander
1 teaspoon tomato paste
¼ cup Chipotle chile, canned in adobo sauce
3 tablespoons coconut aminos
¼ cup vegetable broth
1 tablespoon pure maple syrup
sea salt and black pepper
¼ cup Purple Cabbage, shredded
¼ cup fresh cilantro, chopped
1 lime, sliced
1 jicama
1 teaspoon olive oil
smoked paprika
Wipe down the mushrooms and shred with a fork.
Heat the olive oil in a medium skillet over medium-low heat. Add the onion and garlic and saute for 4 minutes, until tender.
Add the seasonings, the tomato paste and the chopped chipotle chile and sauce. Mix and cook on low for 5 minutes.
Add the shredded mushrooms to the skillet. Mix in the coconut aminos, broth and syrup. Season generously with salt and pepper, mix to combine and continue to cook over low heat.
Continue to cook over low heat, stirring occasionally, for 20 minutes, or until your desired tenderness has been achieved. Splash the mushrooms with additional veggie broth after 10 minutes, and as needed to keep them moist and tender.
Use a knife or a veggie peeler to remove the skin from the jicama.
Use a mandoline slicer on the thinnest setting, or a large knife, to thinly slice the jicama into large circles.
Place the olive oil in a large skillet over medium heat and add the jicama slices in a single layer. Sprinkle with paprika. Flip after a minute and cook the other side for a minute. Remove from heat, fill each tortilla with mushrooms and garnish with purple cabbage and fresh cilantro. Enjoy!
Try to slice the jicama veeeeeeery thin. It’s going to seem impossible to bend before you cook it, but after it has been cooked it becomes much more bendy.
Calories: 120
Fat: 5g
Carbohydrates: 12g
Sodium: 101mg
Fiber: 4g
Protein: 4g
Sugar: 4g