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Home » Recipe » Course » Main Dish

Vegan Marinated Mushroom Tacos

Created On: February 23, 2016 | By Debbie | 5 Comments

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Vegan Marinated Mushroom Tacos

It’s taco Tuesday!!! What better day than today to share these vegan marinated mushroom tacos?! This is another great recipe I am bringing back from the archives with much improved photos and recipe tweaks to make it even tastier. When I made these over the weekend, they were just as good as I remembered! One downside of being a food blogger is that you are always testing new recipes, so you don’t have much of a chance to make your old favorites again. #firstworldproblem  

Vegan Marinated Mushroom Tacos 2

Since you can make the mushrooms while the sweet potatoes roast in the oven, the total cooking time for these is only about 45 minutes. Fast enough to make for a tasty weeknight meal. To round out the meal and make sure you add a bit of protein, serve these tacos with a side of beans. My favorite vegan friendly toppings for these tacos include: a big spoonful of fresh guacamole, cilantro, and a bit of salsa. 

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  • Vegan Marinated Mushroom Tacos

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Vegan Marinated Mushroom Tacos 2

Vegan Marinated Mushroom Tacos

Created by: Deborah Murphy

Course Entree, Main Dish
Cuisine Vegan
Prep Time 10 minutes minutes
Cook Time 45 minutes minutes
Total Time 55 minutes minutes
4 tacos
Celebrate taco Tuesday with these tasty vegan marinated mushroom tacos with roasted sweet potatoes and lots of guacamole.
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Ingredients
  

  • 2 sweet potatoes peeled
  • 2 tablespoons olive oil Divided
  • 8 ounces sliced portobello mushrooms
  • 2 cloves garlic minced
  • 1/4 teaspoon coriander
  • 1/4 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper adjust to taste
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons vegan Worcestershire sauce
  • Salt and ground black pepper

To serve:

  • 4 corn tortillas
  • Guacamole
  • Fresh cilantro
  • Salsa

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Chop peeled sweet potatoes into ¼ inch sized cubes. Toss potatoes in 1 tablespoon of the olive oil. Sprinkle with salt and pepper. Spread evenly across a baking sheet.
  • Bake potatoes for 30-45 minutes or until softened and lightly browned.
  • While the potatoes are baking, mix seasonings (garlic through cayenne) , balsamic vinegar, and vegan Worcestershire sauce in a small bowl.
  • Place sliced mushrooms in an 8″x8″ baking dish and pour marinade over them. Toss to coat the mushrooms evenly in marinade. Cover dish and place in the fridge for 15 minutes, tossing once.
  • Add the other 1 tablespoon of olive oil to a skillet and heat over medium high, add mushrooms and saute until mushrooms release their moisture and it is cooked off, about 8-10 minutes.
  • Divide mushrooms and sweet potatoes evenly between 4 tacos.
  • Serve with guacamole, salsa and fresh cilantro.

Nutrition

Serving: 1taco | Calories: 246kcal | Carbohydrates: 41g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 246mg | Potassium: 710mg | Fiber: 6g | Sugar: 9g | Vitamin A: 16162IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 2mg

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posted in: Main Dish, Vegan

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    Comments & Reviews

  1. Brie @ ToasterOvenLove says

    February 24, 2016

    Yum! Those mushrooms look so savory and hearty. Pinned for our next taco Tuesday 🙂

    Reply
  2. Jennifer @NourishedSimply says

    February 24, 2016

    I am always thinking about new recipes and forgetting about old ones. This year I am going to try to take new pictures as well.

    Reply
  3. Jessica @ Nutritioulicious says

    February 23, 2016

    These look fantastic! I love roasted sweet potatoes and portobello mushrooms, and almost more importantly, so do my kids, which means I know this will be a hit in my house. Oh, and tacos too? No doubt it’s a winner!

    Reply
  4. Rebecca @ Strength and Sunshine says

    February 23, 2016

    Mmm Potatoes AND mushrooms are the best meatless subs 😉

    Reply
  5. Kaleigh says

    February 23, 2016

    These look delicious! Mushrooms are the only way I survive meatless meals!

    Reply

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