These vibrantly green, aesthetically-pleasing, vegan tacos will have your taste buds screaming for more! I call these masterpieces, A Garden's Portobello Mushroom Tacos, because they are packed with fresh flavors. From the creamy avocado sauce to the tangy (homemade) pickled onions to the hardiness from the sweet potato to the earthiness of the kale sprouts.... it's scrumptious! AND EASY!
What makes these tacos so delicious is their simplicity. We just enhanced the natural flavors of each vegetable with a little added seasoning. From simply sautéing the kale leaves in olive oil and sea salt, then roasting the sliced portobello mushrooms that have been brushed with dijon mustard for a deep texture, and the easiest (normal) roasted sweet potatoes...
You can prep this meal in advance and have taco night, every night!!
Ok, so hold back the thoughts of "it's not even spring, where are the gardens?" Well, I just needed a little glimpse into the warmer days ahead, so I headed to my local grocery store to pick out locally raised produce (so it feels like my own garden lol).
My latest new obsession is preserved lemons (beyond easy) and pickled red onions (super easy). Two fabulous options to use as garnishes on these vegan tacos !!
Preserved Lemons: Throughly wash 5-6 lemons. Cut both ends off of each lemon, then quarter the lemons lengthwise. In a jar, add 4 lemon slices then 1/2 tbsp. salt, then repeat until the jar is packed full. Press down on the lemons to squeeze out as much juice as possible, until all the lemons are covered in lemon juice (if need be, add more lemon juice from other lemons). Tightly cover with the lid. Set aside in cool, room temperature for 1 week. Then, transfer to your fridge and enjoy!
Pickled Red Onions: Remove the outside peel of 1 large red onion. Cut the onion in half lengthwise, then thinly slice each half. Place the onions in a large mason jar, then pour in 1/2 cup apple cider vinegar and 1/2 cup water. Finally, add in 1/2 tsp. sea salt and 2 tsp. sugar. Tightly cover with the lid and shake to incorporate. Set aside in the fridge for at least 12 hours or overnight before using.
That's it! Simple and scrumptious!
Now, it's time to grab our aprons and begin baking deliciousness!
I’m so incredibly grateful you’re here! I'm a recent college graduate, freelance writer, author, and most importantly, a foodie! Follow along the journey as we explore hidden cultural secrets, seasonal ingredients, and more.
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