Epicurean Vegan

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 medium onion, sliced

2 medium zucchinis, cut into matchsticks

3 C red/purple cabbage, sliced into wide strips

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!