Tikka Masala Birria Tacos (Vegan)

veganricha.com

merav

subheading: For the tikka masala sauce:

½ cup ( 130 g) tomato paste (scant cup, not overly filled)

3 tablespoons non dairy yogurt or you can use non dairy cream such as coconut cream.

1 to 2 teaspoons garam masala

1 teaspoon ground coriander

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon salt

¼ teaspoon black pepper

1 teaspoon Kashmiri chili powder or paprika, Or use ½ teaspoon cayenne

½ teaspoon amchoor or dried mango powder, This is optional you can add in ½ to 1 teaspoon of lime juice instead

1 ½ cups ( 350 ml) of water

subheading: For the taco filling:

12 ounces ( 340 g) sliced mushrooms, fresh mushrooms like cremini, white, baby Portobello

½ green pepper thinly sliced

½ red pepper thinly sliced

½ red onion thinly sliced or ¾ cup sliced onion

½ teaspoon of salt

¼ teaspoon black pepper

2 teaspoons or more taco spice blend

3 to 4 tablespoons of the tikka masala sauce from above

subheading: For serving:

10 to 12 5 inch tortillas

1 cup vegan mozzarella cheese or other shredded cheese of choice

a few teaspoons oil as needed to cook

Chopped red or white onion, chopped cilantro, lime wedges and sliced jalapenos for garnish and serving.

Note: Ingredients may have been altered from the original.

Directions at veganricha.com

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