Description
Earthy and earth-friendly, meaty, meat-free, these roasted mushroom tacos are perfect for a vegan taco feast.
Ingredients
Scale
- 16 ounces baby bella mushrooms, sliced
- 1/2 onion, quartered then sliced
- 2 cloves garlic, minced
- 4 tablespoons low sodium soy sauce
- 4 tablespoons olive oil
- 1 tablespoon maple syrup
- salt to taste (I used two pinches)
- 1 1/2 teaspoon ancho chili powder (regular chili powder, particularly if it’s low in paprika, should be fine)
- 1/4 teaspoon allspice
- 1/2 teaspoon ground chipotle pepper
- juice of 1/2 lemon
- toppings of choice
Instructions
- Preheat the oven to 425 Fahrenheit.
- Place the mushrooms and onion in a medium bowl.
- In a small bowl, mix all remaining ingredients (besides the toppings) to form a dressing.
- Add the dressing to the mushrooms and mix well.
- Use a slotted spoon to transfer the mushrooms to a baking sheet. It’s okay if they bring some dressing onto the tray, but don’t pour the rest of the dressing onto the tray.
- Bake for 30 minutes. Stir the mushrooms to prevent them from sticking around 20 minutes.
- Serve on tortillas and top with any of the following: lettuce, onion, avocado, pickled onions, chopped cilantro, lime juice, or salsa of your choice.
Notes
Need to make more than six tacos? Double the dressing and, to the mushrooms and onions, add a winter squash or two sweet potatoes cut into 1/2-inch cubes.
Keywords: tacos, mushrooms, mushroom tacos, vegan, vegetarian, easy, Mexican food, roasted vegetables