Summer is here and with it, a bounty of fruits and vegetables to tempt your senses! To help you with seasonal ideas and tips, and get you in the mood for fresh, healthy food, each week we will be posting some of our favorite vegan summer recipes. Enjoy the sunshine in the most delicious way possible!
Succulent and dense, Portobello mushrooms have a particularly satisfying heartiness to them. They can not only stand their own against burgers on the grill, they can also shine on their own, as shown in Keepin’ It Kind’s delicious take on Roasted Portobello Soft Tacos! Drizzled with a smoky, savory combination of flavors and complimented by a variety of fresh veggies, these tacos are bound to become a favorite at any late-summer gathering.
Roasted Portobello Soft Tacos
Cooking Time: 40 minutes
Makes: 6 tacos
- 3 Portobello mushrooms, stems removed and chopped
- 2 tablespoons Bragg Liquid Aminos
- 1 tablespoon balsamic vinegar
- 1 teaspoon liquid smoke
- 1 teaspoon dried thyme
- ½ teaspoon dried marjoram
- ½ teaspoon dried onion granules
- ¼ teaspoon garlic powder
- 1 cup corn kernels
- ½ onion, diced
- 1 red bell pepper, thinly sliced
- 2-3 large leaves of collard greens, stems removed and roughly chopped
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon ancho chile pepper
- Salt and pepper to taste
- ¼ cup cilantro
- ½ avocado, diced
- 6 corn tortillas
- Preheat oven to 400F. Line a baking sheet with parchment paper. Arrange the Portobello mushrooms, bottoms up, on the sheet.
- In a small bowl, mix together the Bragg Liquid Aminos, balsamic vinegar, liquid smoke, thyme and marjoram. Drizzle over the mushrooms. Bake in the oven for 10-15 minutes (depending on how firm you want them). Remove and let cool until they are cool enough to handle.
- While the mushrooms are in the oven, you can cook the veggies. Heat the olive oil in a large pan over medium heat. Add the onions and sauté until translucent. Add the garlic and sauté for one more minute. Add the bell peppers, corn, mushroom stems, cumin, smoked paprika and ancho chile pepper, and mix to combine. Sauté until bell peppers start to get a little soft, about 5-7 minutes. Add salt and pepper to taste, then add the collard greens. Sauté until the collards just start to wilt (you won’t want them to get completely wilted). Toss in the cilantro, mix to combine and remove from heart.
- Once the mushrooms are cool enough to handle, slice them, on a diagonal, into wide strips.
- Take a clean kitchen towel and lightly wet it. Wrap the corn tortillas up in the damp kitchen towel and place the kitchen towel, with the corn tortillas wrapped inside, on a baking sheet and place in the oven for 5-6 minutes.
- Divide the veggie mixture amongst the 6 tortillas. Top the veggies with 2-3 slices of mushrooms. Sprinkle the avocado chunks on tope of each pile. You can also top with salsa and/or tofu sour cream. Serve immediately and enjoy!
Photo Credit: Keepin’ It Kind