Broccoli tacos that are insanely addictive. Good thing broccoli is healthy.
vegan tacos
Vegan Two-Layer Mojo Seitan Tacos
Vegan Shredded Mushroom Adobo Tacos al Pastor
Vegan Cinco De Mayo Roundup
Vegan Korean “Fried” Tofu Tacos
Vegan Teriyaki Tofu Tacos with Roasted Pineapple Salsa
Vegan Beer Battered Mushroom Tacos with Creamy Horseradish Sauce
I don’t think anyone can deny how amazing fried mushrooms are. Well, unless you hate mushrooms. However, I can say pretty confidently that mushrooms are my favorite food. If you throw mushrooms onto almost anything, I will eat it. A local bar makes the most amazing fried mushrooms, and I have not had them in a long time because I am rather certain that they are not vegan. The batter could be I suppose, but I am 100% sure that the sauce they come with is not. These perfect fried bites of ecstasy come with a creamy horseradish sauce. I think the horseradish is the perfect complement to the mushrooms.
I see people put horseradish on their steaks, but in my opinion, a nice mushroom can replace any steak. They are meaty, filling, and can take on any flavor you want pretty easily! So, the other day, while I was craving some fried mushroom bar food, I thought about how I could take that on and make it my own. Well, tacos popped into my head and wouldn’t go away, so here we are.
Tacos are probably my favorite delivery method of getting food into my mouth. Screw forks and spoons, a nice tortilla is where it’s at. The greatest thing is you can start with your base main flavor, either a protein or veggie, and build from there. A sauce, a nice crunchy element(I love pepitas on my tacos), and some fresh veggies on top. Perfection, and always easy. I don’t think I have ever made a taco that took more than 15 minutes. So they are the best week night go to!
I felt compelled to combine these two already amazing things and make them even better. The beer batter was an idea, simply because I wanted to make them more flavorful and something a little different and intriguing. Every component to this dish is super simple. The batter is only 4 ingredients, the sauce is only 5 ingredients, and the slaw is only 6 ingredients, and those numbers are all including salt and pepper. So, let’s talk about the slaw now, I thought this needed a fresh and crisp element to kind of cut through the heaviness of the mushrooms. So, I just made a quick veggie slaw with a light dressing of apple cider vinegar, olive oil and salt and pepper. It was really the perfect thing!
I promise, you will love this combination, and if you love mushrooms as much as I do, this will make your brain, heart and tummy so happy! Light and crispy battered mushrooms, creamy sauce with a kick and fresh veggies, all rolled into a adorable tasty package! Enjoy!
Vegan Beer Battered Mushroom Tacos
2017-02-03 11:01:41
Yields 10
Crispy light battered mushrooms, with a creamy horseradish sauce and veggie slaw rolled made into the perfect taco!
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Beer Battered Mushrooms
- 1 C. All purpose flour
- 1 tsp. Baking powder
- 1 tsp. Salt
- 1 1/4 C. Beer, make sure it is vegan
- 10 oz. Baby bella mushrooms
- Oil for frying
- A little extra flour for dredging
Creamy Horseradish Sauce
- 1/2 C. Vegan Mayo
- 2 Tbsp. Horseradish
- 2 tsp. Lemon juice
- Salt and pepper to taste(I used about 1 tsp. of each)
Veggie slaw
- 1 C. Cabbage, shredded
- 1/2 C. Carrots, shredded
- 1/2 C. Brussel sprouts, shredded
- 1 Tbsp. Apple cider vinegar
- 2 tsp. Olive oil
- Salt and Pepper to taste
Extras
- Corn or flour tortillas
- Lemon wedges
Instructions
- Prepare the slaw by adding all the veggie slaw ingredients to a bowl and stir to combine. Set aside. You can keep in the fridge while you prepare the rest.
- Make the sauce, by whisking together all sauce ingredients until combined, taste and season. Set aside, you can also place this in the fridge while you make the mushrooms.
- Make the batter, by adding the flour, baking powder and salt to a mixing bowl. Pour in the beer, and whisk until combined.
- Cut the mushrooms into thick strips, toss with a little flour.
- Heat about an inch of oil of choice in a large sauce pan or skillet on high.
- While the oil is heating, start battering the mushrooms, by dipping into beer batter and coating thoroughly.
- When the oil has reached about 350 degrees, add a few battered mushrooms at a time, cook for a minute or two on each side. Until nice and golden brown. Cook all the mushrooms.
- Serve immediately by adding mushrooms, sauce and slaw to a tortilla.
- Enjoy!
Rabbit and Wolves https://www.rabbitandwolves.com/
Vegan Fish Tacos with Mango salsa and avocado cream
I love tacos! Any kind, any day. A few years ago, I lived in Tampa Florida, and there is a magical place called The Taco Bus. This particular Taco Bus is not actually a bus, it started as a small taco truck and now has like four or five permanent locations. Why? Because their tacos are the f$#%&ing best! They also have at least five vegan taco options! Win! Not only that, but they are open 24/7. At this magical time, in this magical place, I worked right around the corner from one of the locations. Lunch time? Tacos. Three in the morning? Tacos. It was the greatest. I have really been missing the wizardry at the Taco Bus lately, and we were supposed to head down there this weekend, and the Hurricane Hermine hit north Florida this past weekend. Not only did I not get my amazing various vegan tacos, but we didn’t have power for days. So sad. The second our power came back on, I set out to make the perfect vegan taco. I hate to toot my own horn, but I think I nailed it.
Now obviously I have not had a fish taco possibly ever, but I have always liked the idea. I loved fish when I was a kid, I think it creeped me out a lot less than eating meat, and I like the salty sea like flavor. When I became a vegetarian a million years ago, that was the only thing I really missed. It quickly became no big deal, but I still love the flavor of seaweed! I wanted something that paired really well with a light fishy flavor, and I thought avocados and mangoes were the way to go!
These tacos are everything I have been dreaming of. Taco Bus will always hold a special place in my heart, but until I can get down there, these are insanely satisfying. Crispy “fish”, sweet and spicy mango salsa, velvety avocado cream. All the things you need in life! I hope these tacos bring you as much happiness as they did for my family!
Tools I used:
Hamilton Beach 12-Cup Stack and Snap Food Processor (70725A)
Good Cook Set Of 3 Non-Stick Cookie Sheet
Hölm Limes and Lemon Squeezer – Manual Hand Held Orange Lime and Lemons Citrus Juicer – Lemon Water Maker – Fruit Wedge and Salad Dressing Tool – Orange Slice Presser – Iced Tea Lemonade Press
Vegan Fish Tacos with Mango salsa and avocado cream
- Prep Time: 45m
- Cook Time: 20m
- Total Time: 1h 10m
- Yield: 10 Tacos
- Category:Entree
INGREDIENTS
Fish tofu
- 1 pkg Extra firm tofu
- 2 c Panko bread crumbs
- 3 tbsp. Kelp powder ( I got mine at Whole Foods, but probably available at any health food store)
- 3 tsp. Fresh dill
- 1 tsp. Old Bay
- 2 tsp. Garlic powder
- 2 tsp. Salt
- 1 dash Black pepper
- 1/2 c All purpose flour
- 1 c Almond milk
- 1 tsp. Lime juice
Mango salsa
- 1 Mango (Make sure it is ripe)
- 1/2 of a jalapeno
- 2 tbsp. Lime juice
- 1/4 of a red onion
- 1 pinch Salt
- 1/4 c Cilantro
Avocado Cream
- 1 Avocado
- 1/4 c Almond milk
- 3 tbsp. Cilantro
- Juice of half a lime
- 1 1/2 tsp. Salt
INSTRUCTIONS
- Drained your tofu, and slice into sticks. Place on paper towels, and cover with more paper towels. Set something heavy on top, and let dry out a bit while you prep everything else.
- Make your mango salsa by cutting up all the ingredients into small pieces and stir together. Taste to see if it needs more seasoning. Make sure to wash your hands after touching the jalapeno!! Set aside.
- Make the bread crumb mixture, by adding the bread crumbs, kelp powder, dill, Old Bay, salt, pepper and garlic powder to a food processor and pulse a few times just to combine. Be careful not to process for too long, you don’t want it to get too fine. Set aside.
- Make the avocado cream. Combine all ingredients in the food processor and puree. You can just wipe out your food processor from the bread crumbs to make it easier on yourself! Set in fridge.
- Now that the tofu has been drying for a while you can bread them. Preheat the oven to 450. Set up a breading station with three bowls. One with the 1 cup of almond milk and the tsp. of lime juice to make a buttermilk, another with the bread crumb mixture, and another with the half cup of flour. Take a tofu stick, dip it in the vegan buttermilk, the flour, back into the buttermilk and then into the bread crumb mixture. Place on a prepared baking sheet sprayed with non stick spray. Repeat process with all the tofu sticks! Bake at 450 for about 15 minutes or until crispy and brown, Be careful not to burn, if your oven runs high.
- Warm up tortillas, place a few pieces of “fish” inside and top with mango salsa and avocado cream!