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    Oyster Mushroom Tacos with Creamy Chipotle Adobo Sauce-Vegetarian, Vegan

    March 3, 2022

    Delicious Oyster mushrooms dipped in silky batter then crisped up in the air fryer make these tacos simply amazing. Top them off with creamy adobo sauce , slaw, lime, cilantro and cabbage.

    A few notes:

    I recently purchased a small air fryer just to see how I like it, and I LOVE it. It very simple, does not get overly heated (most say you need to have a good distance between the fryer and the wall but mine does not put out that kind of heat on the exterior), and makes little to no noise. I highly recommend it for a beginner air fryer. It is on sale and you can purchase it here on Amazon. 

    Next, I have been purchasing my veggies from an online store called SayWeee. I cannot speak highly enough about the quality of the produce and the quantity received. Their produce is cheaper and much more plentiful that you can get at your regular grocery store. If you want to give them a try, first see if they deliver to your area then drop me a pm on my Facebook page, https://www.facebook.com/gay.longleyvanbeek/ and I will provide you with a link for $20 off your first order!

    My pink text is clickable  so you can purchase your items from my Amazon Store.

    Now let’s get cooking!

    Oyster Mushroom Tacos with Creamy Chipotle Adobo Sauce – Vegetarian, Vegan

    Ingredients

    For the mushrooms:

    6-8 Oyster mushrooms

    3 eggs, beaten – for Vegans, use 2 Tbsp. Follow Your Heart VeganEgg whisked with 1 1/2 cups very cold water

    1 cup flour

    2 cups Panko breadcrumbs

    1 Tbsp. garlic powder

    1 Tbsp. onion powder

    1 tsp. salt

    1 tsp. pepper

    For the creamy chipotle sauce:

    1/2 cup vegan mayo

    1-3 tsps. Chipotle sauce (from a can of chipotle chiles in adobe sauce)

    Juice from 1-2 limes (to taste)

    Serving suggestions:

    Cilantro

    Radishes sliced thin

    Green onions

    Tortillas, lettuce leaves or chopped cabbage for serving

    To make the mushrooms:

    Set up three bowls:  The first bowl will contain your beaten eggs or vegan egg mixture, the second will contain the flour, and the third the panko with seasonings.

    Line a baking sheet with a wire cooling rack.

    Dip the mushrooms in the egg mixture first, then the flour, then the Panko crumbs, making sure to get the wet and dry mixtures in between all the nooks and crannies. Set on the wire cooling rack until you are ready to cook.

    Place mushrooms in your air fryer and cook according to the manufacturer’s guidelines – times will vary so watch closely! “Fry” in small batches and then transfer back to the cooling rack when done. You may also pan fry them on the stove (not as healthy) or bake in a 375 degree oven until golden.

    For the Chipotle Adobo Sauce:

    Combine the vegan mayo and the sauce together. Mix well. The adobo sauce can be quite spicy so I try not to use the chiles in the can, only the sauce. You can add more or less according to how spicy you want your sauce to be.

    Layer mushrooms  in tortillas or lettuce leaves, add a crunchy element like chopped cabbage, tomatoes, cilantro, and top with adobo sauce.

    Enjoy!

    Oyster Mushroom Tacos with Creamy Chipotle Adobo Sauce – Vegetarian, Vegan
    Author: Gay Van Beek for Canterbury Cottage Designs
    Ingredients
    Ingredients
    • 6-8 Oyster mushrooms
    • 3 eggs beaten – for Vegans, use 2 Tbsp. Follow Your Heart VeganEgg whisked with 1 1/2 cups very cold water
    • 1 cup flour
    • 2 cups Panko breadcrumbs
    • 1 Tbsp. garlic powder
    • 1 Tbsp. onion powder
    • 1 tsp. salt
    • 1 tsp. pepper
    • 1/2 cup vegan mayo
    • 1-3 tsps. Chipotle sauce from a can of chipotle chiles in adobe sauce
    • Juice from 1-2 limes to taste
    • Serving suggestions:
    • Cilantro
    • Radishes sliced thin
    • Green onions
    • Tortillas lettuce leaves or chopped cabbage for serving
    Instructions
    To make the mushrooms:
    1. Set up three bowls: The first bowl will contain your beaten eggs or vegan egg mixture, the second will contain the flour, and the third the panko with seasonings.
    2. Line a baking sheet with a wire cooling rack.
    3. Dip the mushrooms in the egg mixture first, then the flour, then the Panko crumbs, making sure to get the wet and dry mixtures in between all the nooks and crannies. Set on the wire cooling rack until you are ready to cook.
    4. Place mushrooms in your air fryer and cook according to the manufacturer’s guidelines – times will vary so watch closely! “Fry” in small batches and then transfer back to the cooling rack when done. You may also pan fry them on the stove (not as healthy) or bake in a 375 degree oven until golden.
    For the Chipotle Adobo Sauce:
    1. Combine the vegan mayo and the sauce together. Mix well. The adobo sauce can be quite spicy so I try not to use the chiles in the can, only the sauce. You can add more or less according to how spicy you want your sauce to be.
    2. Layer mushrooms in tortillas or lettuce leaves, add a crunchy element like chopped cabbage, tomatoes, cilantro, and adobo sauce.