Pulled mushroom tacos from the grill

Pulled mushroom tacos from the grill

Total: 1 hr | Active: 30 min.
vegan, lactose-free
Nutritional value / person: 826 kcal
, Fat: 49 g
, Carbohydrate: 70 g
, Protein: 24 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Sunflower seed cream

200 g sunflower seeds
½ dl water
¼ tsp salt
1 tin chickpeas (approx. 120 g), rinsed, drained
2 tbsp lemon juice
1 tbsp olive oil
1 garlic clove, squeezed
salt and pepper to taste

To marinate the mushrooms

5 tbsp olive oil
3 tbsp dandelion spread
2 garlic cloves, squeezed
3 tsp dried rosemary
2 tsp sweet paprika
2 tsp ground cumin
2 tsp chilli flakes
400 g oyster mushrooms
½ tsp salt
8 wooden skewers, soaked in water

Charcoal/gas/electric grill

8 corn tortillas

Tacos

2 stick celery, thinly sliced
4 mini cucumbers, cut into slices
½ tbsp lemon juice
½ tbsp olive oil
salt and pepper to taste
½ bunch coriander, roughly chopped
4 tbsp fried onions
WE NEED Shopping List Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

Sunflower seed cream

Dry-roast the sunflower seeds in a pan. Place in a mixer or food processor together with the water and salt, then puree for approx. 5 mins. until the mixture is creamy. Add the chickpeas, lemon juice, oil and garlic, puree thoroughly once more, season.

To marinate the mushrooms

Combine the oil and dandelion spread with the garlic, rosemary and spices. Mix the mushrooms with the marinade, leave to infuse for approx. 15 mins. Season the mushrooms with salt and thread onto the skewers.

Charcoal/gas/electric grill

Cover and grill the skewers over/on a medium heat (approx. 200°C) for approx. 15 mins., turning occasionally. Grill the tacos for approx. 1 min. on each side. Slide the mushrooms off the skewers, pull apart using two forks.

Tacos

Mix the celery, cucumber, lemon juice and oil, season. Spread the sunflower cream over the tortillas, add the mushrooms and vegetables, top with the coriander and fried onions.

Similar recipes

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

Like this recipe?

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.

Supprimer l'article complètement ?

Do you really want to delete this article from your cookbook?

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

Like this recipe?

Log in with your Supercard ID to have access to a cookbook with your favourite recipes from all your devices.

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.