Portobello Mushroom Tacos

Serving Size 4

Prep Time empty mins

Cook Time empty mins

Difficulty Easy

Ingredients

1 cups (about 4 portobellos) portobello mushrooms, destemmed, caps peeled, sliced into 1cm
thick pieces
2 cups (60g) kale, destemmed, cut thinly into ½ cm chiffonade
½ cup (110g) Nasoya spicy vegan kimchi, drained, chopped into 1cm pieces
1½ Tbsp soy sauce
1 ½ Tbsp mirin
½ tsp roasted sesame oil
1 tsp garlic, grated
1 tsp ginger, grated
Vegetable oil for cooking
8 4-inch soft taco shells, warmed according to package instructions

Top with:
1 Tbsp tofu sour cream
1 tsp guacamole
1 tsp kimchi pico de gallo
1 tsp vegan cheese, grated

Garnish with:
1 tsp baby coriander

Preparation

  1. In a medium sized bowl, place the portobello mushrooms and the kale in. Toss to combine. Set aside.
  2. In a small bowl, whisk together the soy sauce, mirin, sesame oil, garlic, ginger. Drizzle over the portobello mushrooms and kale and toss well to coat. Add the kimchi and mix to combine.
  3. In a medium skillet placed over medium high heat, drizzle in a bit of vegetable oil. Tip in the mushroom, kale, and kimchi mixture. Sautee until just wilted, about 4 to 5 mins.
  4. Warm the taco shells according to the package’s instructions. Divide the mushroom mixture between taco shells evenly and top with guacamole, tofu sour cream, kimchi pico de gallo, and finish with baby coriander.
  5. Serve alongside chips and kimchi guacamole and kimchi pico de gallo.

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