Veggie Tacos by @deliciouslyella
25 min
Medium
1 serving
🍄
6 large
Portobello Mushrooms
🫒
44 ml
Olive Oil
🌶️
5 ml
Smoked Paprika
🧄
2 cloves
Garlic
🧂
10 ml
Fine Sea Salt
🌱
100 g
Medium–firm Tofu
🥛
50 ml
Oat/Almond Milk
10 ml
Nutritional Yeast
🍯
2.5 ml
Smooth Dijon Mustard
🍁
2.5 ml
Maple Syrup
🍋
2
Lime
🌿
30 g
Coriander
🍅
150 g
Plum Tomatoes
🧅
1 small
Red Onion
🌶️
1
Red Chilli
🌽
6 to 8
Corn Tortillas
Preparation Steps
Step 1/6
Marinate mushrooms with oil, paprika, garlic, salt.
Step 2/6
Mix salsa ingredients.
Step 3/6
Blend dressing ingredients until creamy.
Step 4/6
Cook mushrooms 4-5 mins each side.
Step 5/6
Heat tortillas, wrap in towel.
Step 6/6
Assemble tacos, add coriander.
Composition
Ingredients
Types
Vegetables, Condiments, Spices, Dairy Alternatives, Fruits, Grains
Ingredients
Portobello mushrooms, Olive oil, Smoked paprika, Garlic, Fine sea salt, Medium–firm tofu, Oat/Almond milk, Nutritional yeast, Smooth Dijon mustard, Maple syrup, Lime, Coriander, Plum tomatoes, Red onion, Red chilli, Corn tortillas
Allergens
allium, soy, nuts, corn
Dietetics
Dietary regimen
Vegan, Vegetarian, Dairy-Free
Calories
to inform
Macro nutrients
to inform
Nutritional Information
Minerals
to inform
Vitamins
to inform
Preparation
Time Information
Preparation
15 minutes
Cooking
10 minutes
Overall
25 minutes
Difficulty
Level
Medium (2/4)
Steps
6 steps
Equipments
Utensils
frying pan, blender, spatula, bowl
Appliances
to inform
Type
Type
Type Of Dish
Main Course
Occasions
Lunch, Dinner
Origin
Source
Platform
Original Creator
@deliciouslyella
Origin
Cuisine
Mexican
Geographic
to inform
Various
Aspect
Texture
Crunchy, Creamy
Flavors
Umami, Spicy
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos
room temperature : , fridge : 2-3 days (in an airtight container), freezer :