Vegan Pulled Mushroom Tacos

lazycatkitchen.com

Barbara

subheading: PULLED MUSHROOMS (for the best flavour, make a day ahead):

400 g / 14 oz king oyster mushrooms

2 tbsp olive oil

1 small white onion, finely diced

2 cloves garlic, finely diced

1 heaped tsp ground cumin

1 tsp smoked paprika

1 tsp ground coriander

1 tsp tomato paste

1 to 2 tsp adobo paste (or chilli paste)

2 to 3 tbsp soy sauce or tamari (for GF version)

60 ml / ¼ cup stock (or water)

1 tbsp maple syrup

a good pinch white or black pepper

subheading: SALSA:

15 ripe plum tomatoes

¼ red onion, finely diced

½ small jalapeno chilli (adjust to taste), finely diced

small handful of coriander, super finely chopped

2 tsp lime juice

1 tsp olive oil

½ tsp maple syrup

salt and pepper, to taste

subheading: REMAINING INGREDIENTS:

15 small tacos (I used shop-bought 10 cm corn tacos)

Romaine lettuce, shredded

quick-pickled red onions (details in this recipe)

small bunch of coriander

vegan sour cream or creme fraiche (I used Oatly)

Directions at lazycatkitchen.com

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