Healthy Vegan Mushroom Tacos

• Produce

  • 200 g (roughly 10 brown or cremini mushrooms
  • 12 Cherry tomatoes
  • 1 handful Cilantro, fresh
  • 2 Cloves Garlic
  • 1/4 head Lettuce
  • 1 Red onion, small

• Condiments

  • 1/4 Of a cup classic guacamole
  • 1 Vfr's taco sauce

• Baking & Spices

  • 1/4 Of a teaspoon salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/2 Of a teaspoon ground cumin, ground

• Frozen

  • 8 Tortillas or hard shell tacos

Found on veganfamilyrecipes.com

Description

Ingredients

• 1 tablespoon Olive Oil
• 2 Cloves of Garlic (minced)
• ¼ of a teaspoon Salt
• 200 g (roughly 10) brown or Cremini Mushrooms (brushed and sliced)
• 12 Cherry Tomatoes (quartered)
• ½ of a teaspoon ground Cumin
• handful of fresh Cilantro (roughly chopped)
• ¼ 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)
• ¼ of a cup Classic Guacamole
• VFRs Taco Sauce (optional)

Directions

• 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