Vegan Mushroom Tacos
Ingredients
• 1½ packet NutriQuo Pan’lette classic mix (40 gms)
• 1 cup Mushrooms
• 1 cup Yellow Bell Peppers
• 1 cup Red Cabbage
• ½ Avocado
• 1 small Onion
• 1 Green Chilli
• 4-5 cloves of Garlic
• 2 tbsp Oil
• Handful of Coriander
• 1 tbsp Taco Seasoning
• Salt and pepper as per taste
For Charred Tomato Salsa
• 2 Tomatoes
• 1 Green Chilli
• 1 small Onion
• 2 cloves of Garlic
• Handful of Coriander
• Salt and Pepper as per taste
Preparations
For Vegan Mushroom Taco Filling
• Cut Mushrooms lengthwise and sprinkle taco seasoning on it
• Now cut the veggies (Bell Pepper, Cabbage, and Half Onion) lengthwise and arrange them on the plate
• Dice the Avocado
• Keep aside half of the chopped onion for Salsa sauce
• Chop the Green Chilli and Garlic
• Heat some oil in a pan over medium flame
• Add sliced Onion and chopped Green Chilli and saute for a minute
• Now add the chopped Garlic and saute for another 3-4 minutes
• Season it with salt and pepper to taste
• Add the Mushrooms and cook until they turn tender and moisture gets evaporated
For Charred Tomato Salsa
• Cook the Tomatoes on the middle flame until charred
• Remove the skin and cut the Tomatoes into halves
• Add the chopped Green Chilli, Garlic and Coriander to the Tomatoes and let to char for a few more minutes
• Add salt and pepper as per taste
For Tacos
• Add water to NutriQuo Classic Mix to make a light to medium consistency batter
• Brush oil on the pan and make small tortillas with the batter
• Cook until they turn golden brown and crispy
Assembling the Tacos
Hold the tortilla and fill it with Hold the tortilla and fill it with the Mushroom-veggie filling and charred Tomato Salsa.
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