This is my seventh VeganMoFo post for 2014, and is part of Chef Jason Wyrick’s Vegan Tacos blog tour.
I love it when a cookbook practically oozes excitement, expertise and enthusiasm for its subject, and Vegan Tacos by Chef Jason Wyrick does just that. His passion for this classic staple of Mexican street food is infectious, and VT is beautifully executed with snippets of taco history, ingredients and techniques nestled between tons of carefully researched and creative taco recipes.
I love tacos, but trying to order vegan tacos in a restaurant can be hit or miss. Sometimes the beans are soaked in lard or pork and sometimes there is nothing notably creative about vegan options offered on the menu. Because of this, I prefer to make my own tacos at home, but it’s easy to get into a taco rut.
This is why Vegan Tacos has already become a well-used part of my cookbook collection even though it’s only been out for less than a month. My favorite recipe so far has been Jason’s mushroom tacos (see recipe below). I love how oyster, cremini and shiitake mushrooms are carefully layered to create a richly textured taco that offers an unexpected and complex pop of flavor and smells absolutely amazing once assembled. I also love that these are so simple to throw together in just a few steps.
Hungry for more? Want a chance to win your own copy of this taco-ey tome? Lucky for you, the kind folks over at Vegan Heritage Press have kindly offered to give away one free copy of Vegan Tacos through this post!
To enter, just leave in the comments section below your favorite taco filling. If you’d like, also share this post on facebook, pinterest, twitter or instagram and tell me you did in a separate comment for a bonus chance to win! I’ll randomly draw a winner on September 25. Shipping is limited to US only, and please leave your email or some way to contact you in case your comment is drawn as the winner. Good luck!
Congrats to Amey, winner of this giveaway … thanks to all who entered!
Mushroom Tacos (Tacos de Hongos)
- Yield: 6 tacos
Description
From Vegan Tacos by Jason Wyrick. ©2014 Jason Wyrick. Used by permission from Vegan Heritage Press.
The mixed mushrooms are the stars of this taco, so I leave them fairly unadorned so their flavors can shine. Oyster mushrooms give the taco a heavily browned flavor; the shiitakes add earthiness; and the creminis a sort of mellowness, all working together to provide a complex flavor in every bite.
The taco is topped off with roasted habanero sour cream for a piquant bite. For less bite, omit the habanero. These tacos can be a little light, so I sometimes add a cup of cooked black beans at the end of the recipe to make the filling heartier.
Ingredients
the filling
- 1 guajillo chile (to make guajillo powder) or 1 teaspoon chili powder
- 2 tablespoons olive oil
- 4 cups oyster mushrooms, chopped into big 2-inch pieces
- 10 to 12 small fresh shiitake mushrooms, stems removed and cut in half
- 10 to 12 cremini mushrooms, quartered
- 4 cloves garlic, minced
- 1 1/2 tablespoons chopped epazote, optional
- 3/4 teaspoon salt
the tortillas
- 6 (5 to 6-inch) corn tortillas
the toppings
- 1 cup vegan sour cream or cashew cream
- 1 roasted habanero, optional
- raw pine nuts
Instructions
- Heat a dry skillet over a medium heat. Add the guajillo and toast it for 30 seconds on each side. Use a spatula to press it flat on the skillet to maximize the area that gets toasted. Remove the stem. Grind it into powder and set aside.
- Heat the oil in a large skillet over high heat. Stir in the oyster mushrooms only, then let them cook for 1 to 2 minutes until they begin to brown. Stir again, and let them sit again. Continue to do this until they are greatly reduced in size and heavily browned and crispy. This will take 10 to 12 minutes. Turn the heat down to medium. Add the shiitakes and cremini mushrooms. Sauté until soft. Add the garlic, epazote, if using, reserved guajillo powder, and salt and sauté another 2 minutes. Remove the pan from the heat.
- In a blender or food processor puree the roasted habanero, if using, with the sour cream and transfer to a bowl. Warm the tortillas. Fill each taco with the mushrooms, then top with the sour cream or cashew cream, and finish them off with a sprinkle of pine nuts.
Ben says
Seitan is my favorite taco filling
Michelle says
Beautiful photos! I love black beans, mushrooms, onions, daiya cheddar, a bit of salsa, and some homemade guac on my tacos.
Shannon says
Black beans & guacamole are my favorite taco filling… but I definitely need to get out of my taco rut 🙂 thanks for offering the giveaway!
Julia Arnold says
This looks fantastic, as usual. I always look forward to your beautiful posts. And I cannot WAIT to get my hands on that book!
Taco Tuesdays are practiced religiously in our home. We don't eat processed food much at all, but an Earth Fare recently opened in our city, so I procured some Beyond Meat Feisty Crumbles to try. Man, were they good. My guys were thrilled. We did double decker style, soft flour tortilla slathered in refried beans, cradling a crunchy corn shell filled with the not-too-spicy crumbles, topped with some freshly shredded cold iceberg, a little Daiya, a little tofutti sour cream, and some Valentina hot sauce. Delicious!
cattywompus says
I shared this on Pinterest on my vegan treats board too.
charj says
My favorite taco filling is seitan, beans and avocado
Sophia says
My favorite taco fillings are definitely heavily spiced beans and mushrooms.
Hardy Party says
My favorite taco filling is lentils.
Hardy Party says
I've shard this on Pinterest on my mexican board, and the Vegan community board.
Rebecca says
I'm a bit fan of lentil walnut meat
BeccaMFerguson@hotmail.com
Randi (laughfrodisiac) says
Oh wow this looks amazing! Thanks for the recipe! Mushrooms are my favorite food so mushroom tacos are my fave tacos!
sarahhhhhh says
mushrooms and lentils!
Ali K says
I love crispy potatoes as a filling. Yum.
Jane Fleming says
I love refried pinto means, daiya shredded cheese, vegan sour cream and guacomole. The basics.
EVA says
I AM SALIVATING AT THESE PICTURES SO BADLY. Lucky thing I bought a pack of mushrooms at the store today. The universe, it knew.
My favorite taco filling….does an almond butter and banana taco count?
If it must be savory, then I loke a lil' TVP simmered in medium heat salsa with a big glob of spicy black bean dip and nutrtional yeast. MMMF.
eva_and_natalie@yahoo.com
Lydia Claire says
For easy tacos I like to use Beyond Meat Feisty crumbles with Daiya Pepperjack cheese and all the regular additions.
Lili Hastings says
Hi I love beans, sautéed peppers and onions, pico de gallo, gauc or fresh avocado, daiya cheddar or pepper jack, blk olives and tons of fresh shredded romaine. I have also recently tried the feisty flavor of beyond meat which is amazing.
Amanda J says
Roasted chickpea tacos! I drain & rinse a can of chickpeas, roll 'em in taco seasoning, and bake until crispy.
Corrine Greenfield says
Grilled onions and mushrooms!
farmersmarketvegan says
Shredded BBQ seitan, guacamole, and melted daiya cheese!
Lani says
fascinating new take on how to make vegan foods the queen and king of eating…
Jennifer says
These look amazing! I wish I had that taco book, because like you said, sometimes it is easy to get into a taco rut. I just recently baked tofu with tomatillos and made the yummiest taco filling. It is great because the tomatillos get caramelized. Simply amazing.
Jessica del Pielago says
My favorite taco filling is mushroom with homemade refried beans, pico de gallo and guacamole. This book looks amazing?!!!
Eve-Marie Williams says
Grilled portobello Mushrooms, bell peppers, onions, avocado, lettuce, salsa, and cashew sour cream!
Jessica del Pielago says
I shared this on twitter and I liked it on Facebook ?
Jessica Caneal says
Chickpeas!
Aimee B. says
I absolutely have to have avocado in my tacos. 🙂
Jacky DLT says
Seitan, mushrooms, corn, and lime juice! Isa-inspired.
Jacky DLT says
I also shared this on Facebook.
Ashley says
I love Beyond Meat's new crumbles…they make a wonderful taco filling! Thanks for the wonderful giveaway 🙂
Anonymous says
Jackfruit tacos, yum!
Amey says
oh man! I am entering every giveaway I can find online for this book – it sounds so amazing. My favorite taco filling is always something pretty simple – like beans and zucchini or something like that. I like it when there are just a couple of dominant flavors and some spices to compliment them.
Alina says
I love lentils in my tacos! I simply adore mushrooms! I will have to try this recipe! Good Luck to All!
Alina says
I also shared on Facebook!
Naama L says
I love nopales, onion, potato and green peppers on corn tortillas.. nom nom!
MonsterAteMy says
Some kind of mashed beans, but the rest is variable.
thevioletfern.com says
Oh yum! This recipe looks divine. My favorite is newly discovered Rancho Gordo heirloom beans cooked in a crock for a day, then dolloped on tortillas with cabbage and raw onion and a dash of hot sauce and Vegan sour cream. Great, now I'm hungry!
Kelly @ Nosh and Nourish says
My tacos MUST have guac!!!!
Jennan the Librarian says
Avocados, soy chorizo, roasted peppers and onions.
Ruby S says
my favorite has been anaheim peppers, squash blossom, and Epazote However, I have not seen this book, and hoping it will broaden my horizons.
S.K. Mora says
guacamole and salsa with a little kick.
Anonymous says
avocado, vegan chorizo, cashew cream, kiwi salsa!
Jenny says
My favorite taco filling is the tempeh taco recipe from Vegan Vittles.
Melissa says
My favorite taco filling is quinoa and tempeh chorizo topped with lettuce and a lovely guacamole.
Elizabeth says
My favorite taco fillings are refried pintos, a fresh salsa made with perfectly ripe home grown tomatoes, and guacamole.
Beth says
Black beans, roasted sweet potato and avocado/guacamole! Thanks for doing the giveaway! 🙂
Book and Cat Librarian says
Lettuce, soy chorizo, guacamole, and salsa!
Lizzie Bordello says
Basil/lime baked tofu, broccoli slaw, and avocado!
Terri Cole says
Roasted sweet potatoes and poblano peppers make a seriously tasty taco! Thanks for the giveaway.
gaia at cinci dot rr dot com
Terri Cole says
I shared on Facebook. https://www.facebook.com/terri.j.cole.1/posts/10204850910821949
Glo says
I love an imitation ground beef mixed with refried beans…. ummmm making me hungry with all these pictures and comments.
Karen Delaney says
I like making my own re-fried beans using Anasazi beans
Karen Delaney says
FB share at https://www.facebook.com/karen.g.delaney/posts/10203268683854158
Karen Delaney says
Pinned at http://www.pinterest.com/pin/67202219414957034/
Karen Delaney says
Tweeted at https://twitter.com/KDFF/status/514786862460715008
krissy zaier says
soyrizo and blackbeans
createspeace says
Refried beans made with pink beans, onions, guacamole and hot sauce. Mmmmm.
Royce Blackwood says
Avacado!
Elle says
Hopefully my entry isn't too late! My favourite taco filling is TVP (reconstituted in vegan 'beef' broth) sauteed with onions, mushrooms and a smokey, spicy homemade taco seasoning. I then partially fill hard-shell tacos with this mixture and add chopped tomatoes, chopped avocado, lettuce (or baby spinach), chopped coriander and homemade sour cream. Occasionally I'll also add a little cheese below the 'mince' layer so it melts. I know it's not authentic but what can you expect from an Australian? 🙂 I know you can't ship overseas so if I win I'd have it shipped to a friend in the US.