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Vegan Paprika Mushroom Tacos

Updated: Jun 6, 2023



Delicious vegan paprika mushroom tacos with fresh cherry tomatoes, crisp lettuce, and creamy plant based tahini drizzle.
Vegan Paprika Mushroom Tacos

These vegan paprika roasted mushroom tacos are a true fiesta of flavours. With smoky paprika roasted mushrooms, fresh cherry tomatoes, crisp lettuce, and creamy plant based tahini dip, you'll be amazed at the symphony of flavours packed into every bite. Let's get cooking and bring this fiesta to your kitchen!

 

Recipe:


Serves: 4


Preparation time: 15 minutes

Cooking time: 15 minutes

Total time: 30 minutes

 

Ingredients:


- 500g chestnut mushrooms, cleaned and quartered

- 2 tbsp olive oil

- 1 ½ tsp smoked paprika

- Salt and pepper, to taste

- 8 small corn or flour tortillas

- 200g cherry tomatoes, sliced

- 150g shredded lettuce

- ½ cup tahini

- 2 tbsp lemon juice

- 1 small garlic clove, minced

- 2-3 tbsp water

- Optional garnish: chopped fresh coriander



 

Method:


1. Clean mushrooms: Gently wipe off any dirt using a damp paper towel or a soft brush.

Remove stems: Twist or cut off the stems, leaving the mushroom caps.

Shred mushrooms: Hold a mushroom cap with one hand and use a fork in your other hand to gently scrape the cap's surface from top to bottom, creating thin, even strips.


2. Preheat the oven to 200°C (400°F). In a large bowl, combine the mushrooms, olive oil, smoked paprika, salt, and pepper. Toss to coat the mushrooms evenly.


3. Spread the seasoned mushrooms onto a baking sheet and roast for 15-20 minutes, until they are tender and slightly crispy.


4. While the mushrooms are roasting, prepare the tahini dip by whisking together the tahini, lemon juice, minced garlic, and water in a small bowl. Adjust the consistency with more water if needed, and season with salt to taste.



To serve:

Warm the tortillas according to package instructions, then assemble the tacos by layering paprika roasted mushrooms, sliced cherry tomatoes, and shredded lettuce on each tortilla. Drizzle with the tahini dip and garnish with chopped fresh coriander, if desired.


 

Additional Tips:


For extra flavour, add a pinch of cumin to the mushroom seasoning.


You can also add other toppings like sliced avocado, pickled onions, or vegan cheese for a more personalised taco experience.


 

Allergy information / alternatives:


This recipe is naturally vegan. For a gluten-free option, use gluten-free corn tortillas.


 

Nutritional Information (per serving):

- Calories: 416 kcal

- Carbohydrates: 49 g

- Protein: 13 g

- Fat: 21 g

- Saturated Fat: 3 g

- Sodium: 272 mg

- Fiber: 8 g

- Sugar: 5 g


Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.


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