Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 10 minsCook Time 10 minsTotal Time 20 minsIngredients
2 tbsp organic tamari (reduced sodium, or coconut aminos)
1 tbsp organic rice vinegar
1 tbsp Sriracha (optional)
4 portobello mushrooms (sliced)
basil (chopped, fresh)
cilantro (chopped, fresh)
8 organic corn tortillas
Pickled Vegetables
10 oz carrots (shredded)
1 cucumber (sliced)
1 jalapeño (sliced)
½ cup organic rice vinegar
Sriracha Mayo
¼ cup vegan mayo (link to recipe in notes, or plain vegan yogurt)
Sriracha (to taste)
Directions
1 Make our Easy Vegan Mayo.
2 Prepare the Pickled Vegetables: Combine all of the ingredients in a large bowl. Chill.
3 Prepare the Sriracha Mayo: Combine all of the ingredients in a small bowl. Chill.
4 In a large skillet, whisk together the tamari, rice vinegar, and Sriracha, if using.
5 Add the mushroom slices and cook over medium heat until the mushrooms caramelize and the liquid evaporates, about 10 minutes.
6 Spoon the mushrooms onto the tortillas.
7 Top with Pickled Vegetables and drizzle with the Sriracha Mayo.
8 Garnish with fresh basil and cilantro and serve.
Chef's Notes
Easy Vegan Mayo here .
Flour-Free
Prep
Add-Ons
Mushroom Alternatives
Ingredients 2 tbsp organic tamari (reduced sodium, or coconut aminos)
1 tbsp organic rice vinegar
1 tbsp Sriracha (optional)
4 portobello mushrooms (sliced)
basil (chopped, fresh)
cilantro (chopped, fresh)
8 organic corn tortillas
Pickled Vegetables
10 oz carrots (shredded)
1 cucumber (sliced)
1 jalapeño (sliced)
½ cup organic rice vinegar
Sriracha Mayo
¼ cup vegan mayo (link to recipe in notes, or plain vegan yogurt)
Sriracha (to taste)
Directions 1 Make our Easy Vegan Mayo.
2 Prepare the Pickled Vegetables: Combine all of the ingredients in a large bowl. Chill.
3 Prepare the Sriracha Mayo: Combine all of the ingredients in a small bowl. Chill.
4 In a large skillet, whisk together the tamari, rice vinegar, and Sriracha, if using.
5 Add the mushroom slices and cook over medium heat until the mushrooms caramelize and the liquid evaporates, about 10 minutes.
6 Spoon the mushrooms onto the tortillas.
7 Top with Pickled Vegetables and drizzle with the Sriracha Mayo.
8 Garnish with fresh basil and cilantro and serve.
