One summer during my undergraduate years, I worked in the kitchen at a summer camp in Michigan. For the most part, I really enjoyed working hands-on in a large scale kitchen and having fun at night hanging out with the other counselors and campers. (I also developed awesome arm muscles after lifting heavy pans all summer!) One task I vividly remember not enjoying however, was cooking up huge vats of taco meat in the steam kettle, at ten in the morning, with a huge canoe sized paddle. That summer also coincided with my choice to become a vegetarian…
Despite my dislike of handling ground beef for tacos, I am glad that I didn’t have to give them up entirely when I gave up meat! These vegetarian mushroom tacos are awesome. Get a boost of vitamin D by buying mushrooms that were grown under UV light. Oftentimes one serving will meet or exceed your daily requirements for Vitamin D!Print
These marinated mushroom and sweet potato tacos are jam packed with flavor – you’d never guess they are vegetarian!
- 8 ounces sliced, portobello mushrooms
- 3 tablespoons vegan Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon coriander
- 1/4 teaspoon cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 2 tablespoons balsamic vinegar
- 3 sweet potatoes, peeled
- 2 tablespoons olive oil
- Sea salt and ground black pepper
- Mix seasonings, balsamic vinegar, and Worcestershire sauce in a small bowl.
- Place sliced mushrooms in a shallow baking dish and pour marinade over them. Toss to coat the mushrooms evenly in marinade. Cover dish and place in the fridge for 1-2 hours.
- Preheat oven to 350 degrees Fahrenheit.
- Chop peeled sweet potatoes into 1/4 inch sized cubes. Drizzle with olive oil and toss to coat evenly in oil. Sprinkle with salt and pepper.
- Bake potatoes for 45-60 minutes or until softened and lightly browned.
- Heat a skillet over medium heat, add mushrooms and saute until marinade is cooked down to a thick sauce, about 10-12 minutes. Toss in sweet potatoes and stir. Cook an additional 2 minutes to warm potatoes.
- Serve with corn tortillas, sour cream, guacamole, and fresh cilantro.