Vegan Portobello and Zucchini Tacos With Cashew Cream
These plant-based tacos are delicious and nutritious | image/Sincerely V

I love tacos! Duh! Who doesn’t?! Except I completely forget about them. Whenever I’m in the States I eat tacos almost every other day, but here in Egypt I can never remember to make them. I might have to put a picture of a taco on my fridge to remind me.

What’s not to love about tacos? They’re super quick, easy, versatile, and require only a few ingredients. But best of all, you can make them really delicious and nutritious.

Vegan Portobello and Zucchini Tacos With Cashew Cream

Category: Dinner & Mains, Recipes

Vegan Portobello and Zucchini Tacos With Cashew Cream

Top these vegan tacos with cashew cream | image/Sincerely V

Ingredients

  • 1 portobello mushroom
  • 1 small zucchini
  • 1tbs olive oil
  • Pinch of smoked paprika
  • Salt and pepper to taste
  • Handful shredded cabbage
  • 1/2 avocado
  • 1tbs Cashew Cream
  • 4 spears of romaine lettuce
  • Chili and coriander to garnish
  • 2 small whole-wheat or corn tortillas

Instructions

  1. Slice the mushrooms and zucchini lengthways and rub them with olive oil and paprika.
  2. Grill them on a nonstick pan or a griddle. Once grilled, season with salt and pepper.
  3. Toast tortillas over the fire of a stovetop.
  4. Place the lettuce leave on the bottom of the taco, then place the grilled zucchini and portobello mushrooms.
  5. Top with shredded cabbage and avocado slices, drizzle cashew cream over them, add a squeeze of lemon if you like, and garnish it with chili and coriander leaves.

Looking for more taco inspiration? This spicy raw vegan taco recipe brings together plant-based walnut meat and Sriracha sauce. The dish is stopped with salsa, mango coleslaw, and guacamole.

These crispy fried vegan fish tacos also feature guacamole. The plant-based fish is made with tofu, panko breadcrumbs, and a batter made up of soy sauce, lime juice, flour, and dairy-free milk.

This recipe lets you make Taco Bell’s popular Naked Chicken Chalupa at home – vegan style. It’s packed with protein and includes dairy-free cheese along with some well-loved spices. Plus, you get the bragging rights of saying you made the creamy avocado ranch dressing yourself.

These plant-based tacos are filled with roasted sweet potatoes and topped with a fresh and crunchy salsa, complete with black beans, cherry tomatoes, peppers, and pineapple. The recipe, which offers protein and fiber, also features creamy Chipotle avocado sauce, which adds “quite a punch” to the Mexican-style dish, according to the recipe creator.

If you’re more of a burrito kinda person, we’ve got you covered. This recipe brings burritos to breakfast time. Think classic tofu scramble meets aromatic Mexican spices, coriander lime rice, and a generous heap of mashed avocado. It’s worth getting out of bed for, trust us.

If fajitas are your favorite, get creative in the kitchen with this spicy vegan fajita recipe. It includes a spice mix of cumin, smoked paprika, cayenne pepper and chilli powder and you can customize the recipe to include your go-to toppings, like salsa or coconut yogurt. Quorn’s vegan fajita strips also work well in this dish.

This recipe was republished with permission from Sincerely V.


Summary
Article Name
Vegan Portobello and Zucchini Tacos With Cashew Cream
Description
These vegan portobello and zucchini tacos, complete with dairy-free cashew cream, just took Mexican food night to a whole new level.
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Publisher Name
LIVEKINDLY
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