Happy TACO TUESDAY! We’re back after a fun family vacay and ready to make tacos and allllll the delicious goodies. This is a fresh, colorfulIt’s Taco Tuesday and we’re switching things up a bit. This flavorful combo is sure to knock your socks off and bring all the color into your life. Spring is right around the corner, right?! Give these a try and let me know what you think! Here’s our take on a “meaty” taco that is secretly plant based. Can easily add some sour cream or greek yogurt, but these are already packed with flavor. So, hear me out, if you like pulled pork or carnitas style tacos, then I bet you’ll approve of these vegan inspired ones! We recently got these mushroom growing kits in the mail from Northern Spore online and it was so fun to watch them grow right in front of us, literally on our counter! Sean found these kits a little while back and it was such a fun experience, especially for Ella. The quality of the mushrooms is unreal and you get so much yield from each clipping. I was shocked and totally sold after seeing how beautiful, clean and delicious they were. We grew both shiitakes and these blue oyster mushrooms.
Vegan Pulled King Oyster Baked Tacos
- March 16, 2021
- Print this
Ingredients
- TACO FILLING
- 14 oz king oyster mushrooms
- 2 tbsp olive oil
- 1 small white onion or shallot, finely diced
- 2 cloves garlic, minced
- 2 tsp cumin
- 2 tsp smoked paprika
- 1 tbsp tomato paste
- 1-2 tsp adobo pepper paste
- 2-3 tbsp tamari
- 1/4 cup water or vegetable stock
- 1 tbsp maple syrup or honey
- salt and pepper to taste
- vegan or regular cheese to liking (optional)
- BASIL CREMA
- 2 large handfuls of fresh basil
- 1 cup raw cashews
- 1/4 water
- 3 tsp garlic, minced
- juice from 1 large orange
- GARNISH
- 1/4 large jalapeno, sliced with seeds (optional)
- 1-2 purple daikon radish, sliced
- pea shoots or micro greens
- 12 corn tortillas, lightly charred
Directions
- Step 1
- – Preheat oven to 400 degrees.
- Step 2
- - Wash the mushrooms well and wipe clean. Cut off the caps and slice rather thinly.
- Step 3
- - Using a fork, shred the stems by making an incisions and then pulling through the strands so it makes “shreds”/
- Step 4
- - Add 2 tbsp of oil to a nonstick pan.
- Step 5
- - Toss in the onion and garlic, and sauté for about 5 minutes, until translucent and slightly browned.
- Step 6
- - Add in spices (cumin, smoked paprika, salt and pepper).
- Step 7
- - Next, mix in the tomato paste and adobo paste. Adds a great amount of flavor and subtle heat. If you want more heat, add in 1-2 tsp chipotle powder!
- Step 8
- - Turn the heat up on the pan and let the mixture fry for a few minutes.
- Step 9
- - Then adding the mushrooms, along with caps and toss everything together. Make sure the mushrooms are fully coated in all the spices.
- Step 10
- - Carefully add in tamari and water/vegetable stock.
- Step 11
- - Turn down the heat to low and let the mushrooms absorb almost all the liquid in the pan.
- Step 12
- - Once the mushrooms are saturated, drizzle in the maple syrup. Fry for an additional 5 minutes and then turn off heat.
- Step 13
- - Line a baking sheet with parchment paper.
- Step 14
- - Transfer the fried mushroom mixture onto the baking sheet making sure to evenly spread it out.
- Step 15
- - Place in oven for about 12-16 minutes (depending on how browned you would like your taco filling to be).
- Step 16
- - Once fully baked, turn oven to “keep warm mode” or about 180 degrees.
- Step 17
- - Make basil crema by placing all the ingredients in a high-speed blender. Blend for about 30-60 seconds until extremely fragrant and creamy!
- Step 18
- - Assemble your tacos! I personally like to lightly char each tortilla before stuffing with the goodies. Do this by placing tortilla over the stove or in a large fry pan with a tsp or less of oil, flip on both sides.
- Step 19
- - Remove mushrooms from warm oven.
- Step 20
- - Put a sprinkle of your favorite cheese in the tortilla, then add 2 tbsp of mushroom mixture, a few slices of daikon radish, jalapeño to liking, a little handful of greens, and a spoonful of basil crema.
- Step 21
- - Once all the tacos are filled, transfer to lined baking sheet.
- Step 22
- - Give another hefty drizzle of basil crema over the top of the tacos and any leftover juice from the orange. It’s so good! Try not to skip on this part. Makes the tacos extra crispy and flavorful.
- Step 23
- - Transfer to the oven for about 10 minutes.
- Step 24
- - Top with an extra basil crema and enjoy with a spicy margarita for extra happiness!
