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This veggie recipe will give ‘em something to taco ‘bout (sorry).

We love tacos and using mushroom mince (as a vegan meat swap) gives them plenty of lovely flavour. It has a really ‘beefy’ texture that just works. Finish it with avocado or guac, tomatoes, salsa, some dairy-free cheese, extra spice (if you like) and you’ve got yourself a Mexican-inspired fiesta.

Sombrero not included.

Looking for a ideas for a vegan dinner party? You're welcome!




  • 2 tbsp olive oil
  • 1 medium red onion
  • 2 cloves garlic
  • 1 jalapeño pepper
  • 1 red pepper
  • 1 tbsp smoked paprika
  • 1 tbsp cumin
  • 750g mushrooms
  • 1 tbsp soy sauce
  • 1 tsp marmite
  • 1 tbsp BBQ sauce
  • Tabasco to taste

To serve

  • 10 small corn tacos
  • Iceberg lettuce
  • Cherry tomatoes
  • Vegan cheese
  • Avocado
  • Lime
  • Beer! (optional)


  • Microplane
  • Food processor
  • Large deep frying pan
  • Garlic crusher/grater


  1. 1.

    First, prep the ingredients. Peel, halve and finely dice the red onion. Peel and grate the garlic. Trim, halve, core and dice the pepper. Trim, halve, core and finely dice the jalapeño. Mince the mushrooms in a food processor.

  2. 2.

    Start cooking. Warm the olive oil in a pan over a medium heat. Add the onions and a pinch of salt to the pan and stir for 5-6 minutes. Add the garlic and jalapeño to the pan and stir for 1 minute. Add the pepper to the pan and stir for 2 minutes. Add the paprika and cumin to the pan and stir for 1 minute. Add the mushrooms to the pan and stir for 8-9 minutes until most of the moisture from the mushrooms has evaporated. Add the soy sauce, BBQ sauce, tabasco and marmite and stir for 1 minute.

  3. 3.

    Prep your "to serve" extras. Prepare all the ingredients to your liking. Put all the separate elements of the tacos into serving bowls, put the bowls on the table and tuck in. Best served with a couple of beers (obviously).