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Vegan Mushroom Tacos

Vegan Mushroom Tacos


• 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

Vegan Mushroom Tacos


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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