Vegan mushroom tacos with chipotle sauce

Vegan main dish lunch
Total: 30 min. | Active: 30 min.
vegan, lactose-free

We played around with this recipe for a long time! Tacos can be prepared in a thousand different ways, however this recipe is our favourite – and for good reason! The fried oyster mushrooms are the perfect alternative to meat in traditional tacos as they are packed with umami and flavour. The classic ingredients of tomato, onion, lime and coriander also work perfectly here. But it's the sauce that takes it to the next level: a creamy, smoky, slightly hot chipotle & cashew sauce inspired by the chipotle mayonnaise that you often find in Mexico. To simplify things, we use ready-made tortillas the size of your palm, however you can also make your own.

Recipe by:
Joel & Muriel

Ingredients

for 4 people

Sauce
150 g cashew nuts (see note)
1 dl water
2 tbsp lemon juice
1 tsp chilli powder (chilli chipotle, see tip)
½ tsp salt
Filling
2  tomatoes, cut into cubes
1  onion, finely chopped
¼ tsp salt
3 tbsp rapeseed oil
600 g oyster mushrooms, torn into pieces
1 tbsp ground cumin
1 tbsp mustard
6 tbsp soy sauce
To serve
12  mini-tortillas
1 bunch coriander, roughly chopped
2  limes, quartered

How it's done

Sauce

Place the nuts and all the other ingredients in a blender, puree until smooth.

Filling

Mix the tomatoes and onion in a bowl, season with salt, set aside.

Heat the oil in a wide frying pan. Stir fry the mushrooms for approx. 5 mins., mix in the cumin, mustard and soya sauce, remove the pan from the heat.

To serve

Heat the tortillas according to the packet instructions, fill them with the mushrooms, tomato & onion mixture and coriander, plate up with the limes, serve with the sauce.

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