Vegan Mushroom Tacos with Chimichurri Sauce
Easy to make in under 30 minutes, these meatless mushroom tacos topped with homemade Chimichurri sauce are a satisfying vegan meal.
Servings: 2
Calories: 518kcal
Equipment
- food processor
Ingredients
For the tacos:
- 6 corn tortillas
- 1 Tablespoon extra virgin olive oil
- 2 cloves garlic minced
- 8 ounces brown or white mushrooms cremini (Baby Bella) or white button mushrooms, sliced
- salt and pepper to taste
- sliced avocado for serving (optional)
For the Chimichurri sauce:
- 2 Tablespoons fresh parsley roughly chopped
- 1 Tablespoon fresh oregano
- 2 cloves garlic minced
- 1 teaspoon crushed red pepper flakes
- 1½ Tablespoons red wine vinegar
- salt and pepper to taste
- ¼ cup extra virgin olive oil
Instructions
- Heat a skillet over medium heat. Warm each tortilla on each side. Cover the tortillas to keep warm.6 corn tortillas
- In the same skillet used to heat the tortillas, add the olive oil. When warm, add the garlic and saute for about 30 seconds.1 Tablespoon extra virgin olive oil, 2 cloves garlic
- Next add the sliced mushrooms to the skillet. Saute, stirring occasionally, until most of the liquid from the mushrooms has evaporated and the mushrooms are soft. Season to taste with salt and pepper.8 ounces brown or white mushrooms, salt and pepper
- Meanwhile, prepare the Chimichurri sauce by adding the parsley, oregano, garlic, red pepper flakes, red wine vinegar, and salt and pepper to the bowl of a food processor. Pulse, scraping down the sides of the bowl as needed.2 Tablespoons fresh parsley, 1 Tablespoon fresh oregano, 2 cloves garlic, 1 teaspoon crushed red pepper flakes, 1½ Tablespoons red wine vinegar, salt and pepper
- Stream the olive oil through the funnel in the top while the food processor is running. Taste and adjust the seasonings, if needed.¼ cup extra virgin olive oil
- Build the tacos by adding some of the mushrooms to each tortilla then topping with Chimichurri. Garnish with avocado slices, if desired, and enjoy.sliced avocado
Video
Notes
Nutrition Facts do not include the optional avocado slices.
Do not blend the sauce until it's completely smooth. You should still be able to see small pieces of herbs in the Chimichurri.
Any leftover sauce will last refrigerated in an airtight container for 1 to 2 days. Mix well before serving since the olive oil will solidify.
Sauteed mushrooms can be refrigerated in an airtight container for up to 3 days. Reheat in a microwave-safe container or in a skillet over low heat.
Nutrition
Calories: 518kcal | Carbohydrates: 44g | Protein: 8g | Fat: 37g | Saturated Fat: 5g | Sodium: 64mg | Potassium: 755mg | Fiber: 7g | Sugar: 3g | Vitamin A: 678IU | Vitamin C: 7mg | Calcium: 144mg | Iron: 3mg
