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PORTOBELLO TACOS Whats your favorite veggie? Comment below and I’ll try to do m…


Whats your favorite veggie? Comment below and I’ll try to do more recipes with your FAVS!
Tag a friend and grab super easy recipe below!
Makes 6 tacos
3 portobello mushrooms, sliced thick
2 tbsp soy sauce
1 tbsp pure maple syrup
1/2 tbsp sriracha
1 tbsp water
1 tbsp sesame seeds
In a small bowl combine soy sauce, sriracha, water, sesame seeds and maple syrup. whisk to combine then add sliced mushrooms, using your hands to mix and make sure each mushroom is coated is sauce. Bring a pan to medium heat. You could add a optional 1 tsp in oil to the pan then add mushrooms. Sauté for 5-6 minutes.

Cashew cream:
1/2 cup raw cashews (soaked in water over night or in hot water for 20 minutes)
1/4 cup water or almond milk
juice of 1 lemon
2 tbsp nutritional yeast
1/2 tsp garlic powder

Combine all ingredients in a blender or food processor and blend until smooth and creamy.

Easy refried beans:
1/2 yellow onion, chopped
2 garlic cloves, minced
1 can beans, drained and rinsed
1 tsp coconut oil

In a pan over medium heat sauté onions and garlic for 3 minutes and season with salt and pepper. Add beans, then using a hand blender mash the beans…You could also scoop all of it into a food processor or blender. Pulse until you reach the consistency of your liking.

Other ingredients:
Corn tortillas
Roasted corn
To Assemble tacos
Bring a non stick pan to high heat. Dip a corn tortilla into a bowl of water, shake the tortilla, the place wet tortilla on the hot pan. Cook for about 20 seconds on one side, then flip. This trick will ensure for really soft “homemade” like tortillas.
To assemble, Spread a generous layer of refried beans, top it off with two pieces of mushrooms, followed by sliced avocado, a spoonful of cashew cream, cilantro, lime juice and salsa!

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