Sorry for the absence! I’m back and ready to cook! These veggie tacos were certainly well-received last night by the family. Maybe it’s because I haven’t had much time to cook for them lately, but whatever the reason, they made this vegan trio happy.
INGREDIENTS:
2 tsp garlic, minced
1 Tbs olive oil
3 large portobello caps, sliced
1 med onion, sliced
2 med zucchinis, cut into matchsticks
3 C red/purple cabbage, sliced
Corn taco shells
Seasonings: (mild)
1 Tbs chili powder
2 tsp onion powder
1 tsp cumin
1 tsp paprika
1 tsp garlic powder
1 tsp oregano
1 tsp sugar
1/2 tsp salt
The rest (optional): fresh cilantro, sliced green onion, salsa, or avocado slices
DIRECTIONS:
Heat the garlic and olive oil over medium-high heat in a large skillet. Add the onions, zucchini, and cabbage; cook 10-12 minutes, or until they begin to soften and brown. Combine the seasoning ingredients and add to the pan along with the portobellos.
Thoroughly combine everything. Reduce heat to medium-low and cook the mushrooms until they soften and reduce in size, 7-9 minutes. You may want to cover the pan and let them cook.
Serve in warmed corn taco shells and top with any of the optional ingredients. This is a fabulous (and quick) gluten & soy-free meal! Enjoy!
- 2 tsp garlic, minced
- 1 Tbs olive oil
- 3 large portobello caps, sliced
- 1 med onion, sliced
- 2 med zucchinis, cut into matchsticks
- 3 C red/purple cabbage, sliced
- Corn taco shells
- Seasonings: (mild)
- 1 Tbs chili powder
- 2 tsp onion powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp sugar
- ½ tsp salt
- The rest (optional): fresh cilantro, sliced green onion, salsa, or avocado slices
- Heat the garlic and olive oil over medium-high heat in a large skillet. Add the onions, zucchini, and cabbage; cook 10-12 minutes, or until they begin to soften and brown. Combine the seasoning ingredients and add to the pan along with the portobellos.
- Thoroughly combine everything. Reduce heat to medium-low and cook the mushrooms until they soften and reduce in size, 7-9 minutes. You may want to cover the pan and let them cook.
- Serve in warmed corn taco shells and top with any of the optional ingredients. This is a fabulous (and quick) gluten & soy-free meal! Enjoy!
I never used to care much for portobello mushrooms (or mushrooms in general), but I had some really great ones last week and am ready to be more open minded about them! Think I’ll have to give these tacos a shot!
I LOVE mushrooms (as you may notice I have lots of recipes with them)–they make great meat substitutes not only because of the texture, but they contain high doses of iron.