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–+ servings
Vegan Mushroom Tacos on a plate with toppings around

Vegan Mushroom Tacos

The Hangry Chickpea
5 from 1 vote
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 -6 tacos

Ingredients
  

  • Sautéed mushrooms
  • 1 package thinly sliced mushrooms 2 if you REALLY like them
  • 1 shallot sliced thinly
  • 1 clove garlic minced
  • 1-2 Tbsp soy sauce
  • Pinch of salt
  • 1 Tbsp vegan butter such as Miyokos or cooking oil of choice
  • Lime Crema
  • 1 cup cashew yogurt plain, NOT vanilla
  • Juice of 1 lime
  • 4 shakes hot sauce
  • pinch salt
  • Toppings:
  • Sweet salsa peach, mango, and pineapple all work well
  • Potato sticks such as Pik Niks
  • Flour Tortillas - street size 4 in
  • Cilantro optional

Instructions
 

  • Heat tortillas: wrap 3-6 tortillas in foil and place in oven preheated to 250 degrees. 
  • Prepare mushrooms: slice mushrooms and shallot thinly, and add to pan on low-medium heat with 1 Tbsp of cooking oil and a pinch of salt. When mushrooms release juices (3-5 mins), add soy sauce and minced garlic. Let cook for 2-3 mins, then remove from heat. 
  • Prepare Lime Crema: add all ingredients into a small mixing bowl, and whisk until homogenous. 
  • Optional: Prepare salsa - I like to strain my salsa so I don't have big puddles of juice dripping onto my plate. Take a half cup of your salsa, and strain for a couple mins so the juice drips off. 
  • Assemble tacos: warm tortilla, small spoonful of mushrooms (make sure to drain off any juice), salsa, lime crema, potato sticks, and cilantro. Enjoy! 
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