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Vegan Oyster Mushroom Tacos

Prep time:  15 mins
Cook time:  15 mins
Total time:  30 mins
Serves: 4-6 servings
 
Prep the cabbage slaw and guacamole while the

mushrooms roast and dinner is ready in less than
30 minutes!

Ingredients

For the mushrooms:

 -½ pound oyster mushrooms, thinly sliced
 -1 tablespoon grapeseed or olive oil
 -kosher salt and pepper to taste
 -For the cabbage slaw:
 -½ medium red cabbage, finely shredded (about 4 cups)
 -1 tablespoon extra-virgin olive oil
 -1 tablespoon lime juice
 -salt and pepper to taste

For the guacamole:

 -1 ripe avocado, peeled and pitted
 -½ jalapeno, seeds removed
 -1 small clove garlic, finely grated
 -1 tablespoon freshly squeezed lime juice
 -salt and pepper to taste

For the chimichurri: 

 -1 small clove garlic, grated on a microplane
 -¼ teaspoon crushed red pepper
 -1 tablespoon freshly squeezed lime juice
 -½ teaspoon grated lime zest
 -1 teaspoon sherry vinegar
 -¼ cup extra-virgin olive oil
 -¼ cup chopped mint
 -2 cups fresh parsley finely chopped

To serve:

 -corn tortillas
 -freshly chopped mint
 -lime wedges

Instructions

 1)Pre-heat the oven to 400 degrees.
 2)Line a large baking sheet with parchment paper or foil. Toss the mushrooms with the tablespoon of oil and season with             salt and pepper, I used about a ¼ teaspoon of salt and ⅛ teaspoon of pepper but season to your preference. Roast the               mushrooms for 12-15 minutes until the mushrooms start to brown slightly and have released most of their liquid.

For the slaw:

 3)Combine the cabbage with the olive oil, lime juice and salt and pepper and let sit for 10-15 minutes to marinate.

For the guacamole:

 4)In a medium bowl, mash the avocado, jalapeño, garlic, and lime juice with the back of a fork or a potato masher until well          combined and to your desired consistency. Season with salt and pepper and add additional lime juice if desired. If making        ahead cover the top with plastic wrap to avoid browning.

For the chimichurri:

5)Combine all the ingredients in a small bowl, stir well to combine and season with salt and pepper.

To serve:
 

 6)Toast the tortillas lightly over an open flame or on a griddle until soft and pliable. Layer some of the slaw on the bottom,            top with some mushrooms, guacamole, and a drizzle of chimichurri. Garnish with some fresh mint and serve with                          additional lime wedges.

Author: Tina Jeffers

https://www.scalingbackblog.com/vegan-oyster-mushroom-tacos/