Inspired by the traditional Vietnamese sandwich, this take on tacos will leave your taste buds singing, soul shining and belly satisfied with their ingredients that are bursting with flavor and texture. The umami flavor of portobello mushrooms combined with fresh herbs topped with pickled veggies is like a flavor bomb in your mouth!
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Yields4 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins
Ingredients
2tbsporganic tamari (reduced sodium, or coconut aminos)
1tbsporganic rice vinegar
1tbspSriracha (optional)
4portobello mushrooms (sliced)
basil (chopped, fresh)
cilantro (chopped, fresh)
8organic corn tortillas
Pickled Vegetables
10ozcarrots (shredded)
1cucumber (sliced)
1jalapeño (sliced)
½cuporganic rice vinegar
Sriracha Mayo
¼cupvegan 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.
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