Give BOSH! a Shout
Your email has been sent
MUSHROOM MINCE TACOS
This recipe will give ‘em something to taco ‘bout 🌮 We love tacos, and these ones are no exception. The mushroom mince is full of flavour, and has a really ‘beefy’ texture that goes so well in a taco 😋 Pimp it with avocado or guac, tomatoes or salsa, some dairy-free cheese, extra spice if you want - and it will be fanstastaco! Do you prefer soft-shell or hard-shell? Either way, these tacos will start a fiesta in your mouth 🎉 Spec-taco-lar
Ingredients
FILLING
- 2 tbsp olive oil
- 1 medium red onion
- 2 cloves garlic
- 1 jalapeno 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)
Method
-
1.
Microplane | Food processor | Large deep frying pan
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 jalapeno | Mince the mushrooms in a food processor
Now, start the cooking processor | 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 jalapeno 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
Now, prep the “To Serve” ingredients | 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 let your guests tuck in! (Best served with a couple of beers)
