I was inspired by Vegetarian Times for this recipe. I didn’t have some of the ingredients, but thanks to Green Buffalo Foods (our organic veggie service) I was able to whip up my own version. These were incredibly tasty and something I would make on a regular basis. The BBQ sauce was ideal, adding a distinct and unique flavor.
1-1/2 Tbs ketchup
1/2 tsp agave
1 Tbs Worcestershire sauce
1/4 tsp to 1 tsp prepared horseradish (depending on how hot you want it)
1 tsp olive oil
1-1/2 C sliced mushrooms
1/2 C diced mild bullnose peppers (Thanks, GBF)!
1/2 C shredded carrot
3/4 C diced red cabbage
1/2 a pkg of Gimme Lean, Sausage-style, crumbled
6 small corn or flour tortillas (I like the small La Tortilla Factory ones–of course, I didn’t have any)
2 Tbs chopped red onion (Thanks, GBF)!
1/2 C sliced cherry tomatoes (Thanks, GBF)!
1/2 C chopped mixed greens (Kiona Mitsuna, Red Mustard, Arugula—Thanks, GBF)!
Optional: shredded vegan cheddar and pickle relish (highly recommend both)
To make the sauce, whisk together all of the ingredients; set aside. (The original recipe called for hot sauce, but horseradish was way better). To make the tacos, heat the olive oil in a large skillet. Add the peppers, carrots, cabbage, and mushrooms. Cook them for about 3 minutes, then add the Gimme Lean. If you want more of a ground beef-like texture, I recommend using a food processor for the sausage. It’s gets sticky and mushy when trying to crumble it by hand, but it can be done. Just try chopping them up as they cook. Add the sauce and cook for another 5-6 minutes.
Serve on tortillas (the guys used corn taco shells) and top with cheese, mixed greens, tomatoes, onions, and relish. These particular mixed green gave the tacos a distinct flavor where regular romaine would have tasted bland. Enjoy!