Yields4 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins
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
1Make our Easy Vegan Mayo.
2Prepare the Pickled Vegetables: Combine all of the ingredients in a large bowl. Chill.
3Prepare the Sriracha Mayo: Combine all of the ingredients in a small bowl. Chill.
4In a large skillet, whisk together the tamari, rice vinegar, and Sriracha, if using.
5Add the mushroom slices and cook over medium heat until the mushrooms caramelize and the liquid evaporates, about 10 minutes.
6Spoon the mushrooms onto the tortillas.
7Top with Pickled Vegetables and drizzle with the Sriracha Mayo.
8Garnish with fresh basil and cilantro and serve.
Chef's Notes
Easy Vegan Mayo
Recipe can be found here.
Flour-Free
Serve in lettuce cups or over a bed of greens instead of corn tortillas.
Prep
Make ahead, but store components separately.
Add-Ons
Add avocado slices or more vegetables.
Mushroom Alternatives
Substitute organic cubed tofu, chickpeas, or cauliflower for the mushrooms.
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
1Make our Easy Vegan Mayo.
2Prepare the Pickled Vegetables: Combine all of the ingredients in a large bowl. Chill.
3Prepare the Sriracha Mayo: Combine all of the ingredients in a small bowl. Chill.
4In a large skillet, whisk together the tamari, rice vinegar, and Sriracha, if using.
5Add the mushroom slices and cook over medium heat until the mushrooms caramelize and the liquid evaporates, about 10 minutes.
6Spoon the mushrooms onto the tortillas.
7Top with Pickled Vegetables and drizzle with the Sriracha Mayo.
8Garnish with fresh basil and cilantro and serve.
