Spicy Portobello Vegan Tacos with Cilantro Crema

• Vegetarian

• Produce

  • 1 Bay leaf, dried
  • 1/2 cup Cilantro, lightly packed
  • 7 Garlic clove
  • 1/2 tsp Garlic powder
  • 1 Jalapeno
  • 1 Lime, wedges
  • 6 oz Portobello mushroom
  • 3 1/2 cups Tomatoes, canned
  • 1/4 White onion, large

• Canned Goods

  • 2 tbsp Vegetable bouillon

• Condiments

  • 1 Pico de gallo, store bought or homemade

• Pasta & Grains

  • 1 1/2 cups Rice, long grain

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Cayenne
  • 6 tbsp Chili powder, mild
  • 1/2 tsp Kosher salt
  • 2 Salt

• Oils & Vinegars

  • 7/16 cup Vegetable oil
  • 2 tbsp Vinegar

• Nuts & Seeds

  • 3 1/2 tsp Cumin, ground

• Bread & Baked Goods

  • 1 Corn tortillas, store-bought or homemade

• Dairy

  • 3 6-ounce containers Yogurt, plain dairy-free

• Liquids

  • 2 tbsp Water

Found on godairyfree.org