Bambi Vegan Taco
Ingredients
For the mushroom filling:
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 pounds cremini mushrooms, sliced
- Salt and pepper to taste
For the crema slaw:
- 2 cups green cabbage, shredded
- ¼ cup vegan sour cream
- 1 tablespoon lime juice
- 1 tablespoon cilantro, chopped
- Salt and pepper to taste
For the taco shells:
- Vegetable oil
- 8 corn tortillas
- ½ cup powdered vegan Parmesan cheese, more if needed
- ¼ cup chives, chopped for garnish
Instructions
- Heat olive oil in large skillet over medium heat. Add minced garlic and sauté until fragrant. Add sliced mushrooms to skillet and sauté 8 to 10 minutes until golden brown and tender. Season with salt and pepper to taste. Set aside.
- In mixing bowl, combine all crema slaw ingredients and toss until cabbage is evenly coated. Set aside.
- To make tortilla shells, heat vegetable oil in skillet over medium-high heat. Place corn tortilla in hot oil (ideally 350 degrees F) and cook for 1 to 2 minutes on each side, until golden and crispy. Remove tortilla from skillet and drain on paper towels. Spread cheese powder on plate and press both sides of taco shells into powder. Tap lightly to shake off any excess.
- To serve, place crispy tortilla shell on serving plate. Spoon generous portion of sautéed mushrooms onto tortilla shell. Top with crema slaw. Garnish with chives.