| Prep: 20 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 296 | 16g | 5g | 35g |
| sugars | fibre | protein | salt |
| 6g | 10g | 10g | 1.2g |
Why I Love New Zealand Vegan Mushroom Tacos
There’s something special about this Vegan Mushroom Tacos recipe that, despite its Kiwi origins, resonates with my Southern roots. Dishes that remind us how versatility, innovation, and tradition can meet in one delicious bite have a unique charm, and this dish is no different.
Fusion at Its Finest
Now, you might wonder how a Southern belle, bred on the art of biscuits and fried chicken, fell for a New Zealand-inspired, vegan meal like our Vegan Mushroom Tacos. Well, that’s the beauty of fusion cuisine – it lets you travel the world while being in your kitchen, challenging you to spread those culinary wings. And while visiting New Zealand might have been an exciting adventure, my respect to Annabel Langbein, a prominent New Zealand chef, sparked my interest for authentic Kiwi cuisine.
The Flavor Symphony
What enchants me most about this recipe is its symphony of flavors, playing perfect parts in the gastronomic ensemble. Earthy mushrooms, smoky paprika, fresh cilantro, tangy lime – each component adds a unique note, making the feast complete. The rich sauce, engulfed with soy and tomato’s robust flavors, adds depth as the cool sour cream and buttery avocado slices offer a creamy contrast. This blend of flavors and textures, despite departing from my usual southern style, offers a welcome change and a bold culinary experiment.
A Healthy Companion to your Favorite Dishes
While these Vegan Mushroom Tacos stand proud and delightful on their own, they also pair wonderfully with various dishes. A side of Mexican green rice, a simple guacamole, or a fiery salsa, could elevate the whole dining experience. It can even sit on a Southern table, next to hush puppies and coleslaw as an intriguing, international guest. Apart from its flexible nature, the recipe’s wholesome, plant-based ingredients work wonders for those seeking healthier meal options, making it a frequent star in my kitchen.
So here’s to the Vegan Mushroom Tacos – a dish that proves, no matter how much you love your roots, there’s always room to try something new, to grow, and to be pleasantly surprised. Try it out and let it take you on a flavorful journey from South Carolina coasts to New Zealand shores.
What You’ll Need
- 2 tablespooms olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1.5 lbs mixed mushrooms, finely chopped (e.g., cremini, white button, portobello)
- 1 teaspoon dried thyme
- 1 tablespoon smoked paprika
- Salt and black pepper, to taste
- 1/4 cup soy sauce
- 1/4 cup tomato paste
- 12 small corn tortillas
- 1 cup vegan sour cream
- 2 avocados, sliced
- 1/2 cup fresh cilantro, chopped
- 2 limes, cut into wedges
Method
Step One
Heat the olive oil in a large skillet over medium heat. Add the chopped onion to the skillet and sauté until the onion is translucent and starts to caramelize, about 5-7 minutes.
Step Two
Add the minced garlic to the skillet and cook until fragrant, about 1 minute. Add the chopped mushrooms to the skillet and cook until the mushrooms have released their moisture and started to brown, about 10-12 minutes.
Step Three
Add the dried thyme, smoked paprika, salt, and black pepper to the skillet and mix well to combine. Cook for about 2 minutes to allow the flavors to meld together.
Step Four
Add the soy sauce and tomato paste to the skillet and stir well to combine. Cook for an additional 2-3 minutes until the mixture is heated through and well incorporated.
Step Five
While the mushroom mixture is cooking, heat the corn tortillas in a dry skillet over medium heat until they are warm and pliable. Set aside.
Step Six
To assemble the tacos, spread some vegan sour cream on each tortilla. Top the sour cream with a scoop of the mushroom mixture. Layer on a few slices of avocado and a sprinkle of fresh cilantro. Serve each taco with a lime wedge on the side for squeezing over the taco before eating.
