I mentioned in a previous post that I've been working to reduce meat consumption while still being creative in the kitchen. I made these taco bowls last night and while the mushrooms certainly don't have the same texture as ground beef, they did have a meatiness and sauciness to them that worked perfectly for taco bowls.
You can omit the crunchy corn tortilla topping or use store-bought. I had some corn tortillas in my fridge that I needed to use! You can also crisp them up in an oven to reduce oil!
This easy vegan taco bowl is a great vegan recipe if you're hesitant about cutting meat from your diet! It's spicy, flavorful, and easy to prepare. For this recipe, you can prep ingredients as the mushrooms dehydrate!
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 2 (See notes)
- 9 large shiitake caps small-diced
- 9 baby bella mushrooms trimmed and small-diced
- 3 teaspoons neutral cooking oil divided
- 3/4 red onion peeled and diced
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon cayenne powder or to taste
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Water as needed
- 1/2 pint cherry or grape tomatoes quartered
- 1/4 red onion peeled and small-diced
- 1/4 cup fresh cilantro chopped
- 1 avocado peeled, pit discarded, and diced
- 1 cup uncooked white rice
- Salt and pepper to taste
- Neutral cooking oil
- Preheat oven to 400ºF. Arrange the diced mushrooms on a sheet pan and drizzle with 2 teaspoons neutral cooking oil. Season with salt and pepper. Transfer to the oven for 30-40 minutes, flipping occasionally, until browned and dried out a bit. Remove from the oven and set aside.
- In a bowl, combine the tomatoes, small-diced red onion, cilantro, and lime juice. Season with salt and pepper. Transfer to the refrigerator until ready to serve.
- Heat 1'' of neutral cooking oil in a small skillet over medium heat until hot. Add the sliced corn tortillas, in as even a layer as possible, and cook, turning occasionally, until golden brown. About 2-3 minutes. Using a slotted spoon, transfer them to a paper towel-lined plate and sprinkle with salt immediately. Set aside.
- Combine the rice and water in a saucepan with a lid. Season with salt. Bring to a boil, stir once, and then reduce heat and cover. Simmer for 15 minutes. Turn off the heat and allow the rice to rest for a few minutes before fluffing.
- In a skillet, heat the remaining 1 teaspoon neutral cooking oil over medium heat. Add the diced red onion and cook for 4-5 minutes or until it begins to char and soften. Add the dehydrated mushrooms and cook for 3-4 minutes more.
- Season with all of the spices and add 1/4 cup water. Bring to a boil and then reduce heat and simmer for 10 minutes. Add more water as necessary to keep the consistency 'saucy'. Taste and season with salt and pepper. Turn off the heat.
- Right before serving, dice the avocado and toss with the tomato salsa. Divide the cooked rice between bowls and pile the cooked mushrooms and the tomato salsa on top. Serve with the crispy tortilla strips, if using. Enjoy!
Note: You may have a bit leftover for lunches the next day! Be sure to eat all of the avocado as it will turn brown the next day.