Raw Vegan Mushroom Tacos

Our favorite Mexican taco recipe is given a fresh and healthy version. Raw vegan mushroom tacos are perfect for our vegan and non-vegan friends alike! This recipe is both healthy and flavorful. It includes ingredients like mushrooms, tomatoes, cilantro, and green onion stalks. Add a piece of serrano pepper to give the taco filling a spicy kick. You can add other fillings like walnuts, celery, and mixed bell peppers.

Ingredients:

• 2-3 cups or more of mushrooms (any mushroom of your preference)
• Vegan tortilla sheets

For the Sauce:

• 3 large tomatoes (chopped)
• Small bunch of cilantro (finely chopped)
• 1/2 cup partially dried tomatoes
• 2 green onion stalks or chives (chopped)
• Small piece of serrano pepper (optional)
• Juice of 2 limes

Taco Fillings:

• Avocado slices
• Some chopped lettuce
• Some chopped white onion

Instructions:

Prepare a food processor and use the slicing blade.
Put the mushroom in the processor and slice them through.
Transfer the mushroom meat to a large bowl.
Set aside.

For the Sauce:

Prepare a blender.
Add all the ingredients for the sauce in the blender.
Blend until well mixed.
The texture should look like a sauce.
Pour the sauce into the bowl of mushroom meat.
Mix well until mushrooms are well coated.

Assembly:

Fill tortilla sheets with some chopped lettuce, chopped white onion, mushroom meat, and avocado slices.
Serve and enjoy!

Images – https://www.youtube.com/watch?v=NwXTH5wnV2s

Raw Vegan Italian Mushroom Pizza

This raw vegan Italian mushroom pizza is a delicious and healthy version of the traditional pizza. It’s a mushroom pizza filled with mushroom meat and vegan marinara. Enjoy this yummy recipe with your friends at a weekend dinner.

Ingredients:

• 2-3 large portobello mushrooms or 10-15 mini portobello mushrooms
• 1 tbsp coconut aminos (use date sauce or apple cider vinegar as replacement)
• Pinch of Himalayan pink salt
• 1/2 zucchini (unpeeled, thinly round slices)
• Dried oregano (for garnishing)
• 1 green onion (chopped for garnishing)

For the Marinara:

• 15 sundried tomatoes
• 5 dates
• 1 garlic clove
• 1 cup cherry tomatoes
• 1 tsp apple cider vinegar
• Fresh oregano
• Basil
• Smoke paprika, salt and any seasonings to taste

For the Cheesy Sauce:

• 1/4 cup soaked cashew nuts
• 3-4 dates
• 1 garlic clove
• 1 tsp apple cider vinegar
• Cayenne powder and salt to taste

Instructions:

Prepare portobello mushrooms.
Scoop out the meat of the mushrooms.
Be careful not to scoop or scrape it all the way through.
Set aside the mushroom caps.
Chop the scooped out insides into fine pieces and place in a bowl.
Add 1 tbsp coconut aminos and a pinch of Himalayan pink salt to taste.
Mix until well coated, then marinate.
Set aside.

Pour some coconut aminos into a deep plate.
Soak the outside parts of the mushroom caps.
Make sure they are well coated with the coconut aminos.
Set aside.

For the Marinara:

Prepare the blender.
Put all the ingredients for the marinara inside the blender.
Blend on high speed until the texture is like a tomato paste.
Transfer to a bowl.
Set aside.

For the Cheesy Sauce:

Prepare the blender.
Put all the ingredients for the cheesy sauce in the blender.
Blend on high speed until smooth.
Transfer to a bowl.
Set aside.

Assembly:

Prepare the mushroom caps.
Fill the caps with some amount of marinara.
Spread the marinara inside the mushroom caps.
Place round thin slices of zucchini.
Fill with some amount of marinated chopped mushroom meat.
Top it off with the cheesy sauce.
Garnish with dried oregano and chopped green onion.
Place inside the dehydrator for 30-45 minutes.
You can make it an hour to blend all the flavors.
Once done, serve immediately and enjoy!

Images – https://www.youtube.com/watch?v=FPxLk4PKj8g

Easy Mushroom Fajitas Recipe | Veggie Fajitas Recipe

This delicious easy mushroom fajitas recipe is another healthy way to prepare an appetizing snack or dinner. Season mushroom slices with seasonings mix and sauté to make them tender. More flavor is added with the sautéed bell peppers and white onions. This recipe takes only about 20 minutes.

Ingredients:

• 1 lb Portobello mushrooms (sliced to thick slices)
• 1 yellow bell pepper (julienned)
• 1 red bell pepper (julienned)
• 2 small white onions (sliced)
• 3-4 scallions (sliced into strips)
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder
• 1 tsp lemon pepper
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 2-3 tbsp oil (to coat the mushrooms)
• 2-3 tbsp oil (for frying)

Instructions:

Prepare a small bowl.
Add all seasonings – smoked paprika, garlic powder, onion powder, chili powder, lemon pepper, ground cumin and salt.
Mix well.
Set aside.

Prepare a large mixing bowl.
Add thick slices of mushrooms into it.
Drizzle 2-3 tbsp of oil.
Mix and coat the mushrooms well using your hands.
Sprinkle half of the seasonings mixture over the mushrooms.
Mix and coat well.

Set a skillet over medium-high heat.
Add 2-3 tbsp of oil and heat it.
Add a single layer of seasoned thick slices of mushrooms.
Sauté the mushrooms for 1-2 minutes on each side.
Once browned, remove from the skillet and transfer to a plate.
Do this by batch not to over-crowd the skillet.
Add oil if needed.
Set aside the sautéed mushrooms.

In the same skillet, add some oil.
Add julienned yellow and red bell peppers.
Add sliced white onions and scallions.
Sauté for 2-3 minutes or until bell peppers are tender.
Switch off the heat.
Add back the sautéed mushrooms.
Toss to combine.
Remove from the heat and transfer to a plate.
Serve and enjoy!

Tips and ideas:

You can prepare it as a filling for tacos or burritos and top it off with mashed avocados and sour cream.

You can serve the mushroom fajitas as it is.

Images – https://www.youtube.com/watch?v=qQh2L6ow7IQ