Description
Make the best ever savory, “meaty”, gluten-free, vegan Lions Mane Mushrooms Tacos recipe thanks to the power of lions mane mushrooms. Get this family-friendly meal on the table in 30 minutes!
Ingredients
Scale
Cashew Sour Cream:
- ½ cup raw cashews
- Boiling water
- ¼ cup plant-based milk, plain, unflavored (i.e., soy, oat, almond)
- ½ small lemon, juiced
- 1 clove garlic, peeled
- 1/2 tablespoon nutritional yeast
- Pinch sea salt (optional)
- Pinch white pepper
Lion’s Mane Mushroom Taco Filling:
- 1 pound lion’s mane mushrooms
- 2 tablespoons soy sauce, gluten-free
- ½ lime, juiced
- 1 teaspoon maple syrup (optional)
- 2 cloves garlic, finely minced
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- 2 tablespoons extra virgin olive oil
Tortillas, Toppings:
- 6 small (6-inch) corn tortillas, heated
- ¾ cup shredded or shaved red and white cabbage
- 6 cherry tomatoes, cut in half
- 1 medium avocado, sliced
- 2 radishes, sliced
- 1/3 cup chopped fresh cilantro
- 2 tablespoons sprouts or microgreens (optional)
- 3 cups cooked, seasoned pinto beans, warmed (about two 15-ounce cans, drained)
Instructions
- Make cashew sour cream by placing cashews in a small bowl and covering with boiling water. Soak for 10 minutes. Drain cashews. Place cashews in blender or food processor with plant-based milk, lemon juice, garlic, nutritional yeast, salt (optional), and white pepper. Process cashews until very smooth. May have to pause and scrape down sides a few times. Texture should be thick and creamy. Remove from blender and place in a serving bowl. Makes 3/4 cup.
- While cashews are soaking, prepare the lion’s mane mushroom taco filling. Brush the mushrooms with a damp clean towel (do not wash in water, as it will soak it up). With your fingers, shred the tacos into small strips.
- In a large bowl, add soy sauce, lime juice, maple syrup (optional), garlic, cumin, smoked paprika, and chili powder and mix with a whisk until smooth to make a marinade. Add the shredded lion’s mane mushrooms to the bowl and mix well to distribute the marinade evenly through the mushrooms. Allow to marinate for 2-3 minutes.
- Heat the olive oil in a large skillet (cast iron works well) over medium-high heat.
- Add the mushrooms with the marinade to the hot skillet, and cook, stirring frequently for about 15-20 minutes, until browned and slightly crispy in texture. Set aside. Makes about 2 cups taco filling.
- Meanwhile, gather together taco toppings and heat beans and tortillas.
- To assemble the tacos, fill each tortilla with:
1/3 cup lion’s mane mushroom taco filling
2 tablespoons shredded or shaved cabbage
2 cherry tomato halves
1/6th sliced avocado
2 tablespoons cashew cream
1 tablespoon cilantro
1 teaspoon sprouts or microgreens (optional) - Serve taco immediately on a plate with ½ cup cooked pinto beans on the side. Makes 6 servings (1 taco + ½ cup pinto beans per serving).
- Store any leftover filling or toppings in an airtight container for up to five days.
Notes
May use black beans instead of pinto beans.
To cook pinto beans, soak 1 ½ cups of dried pinto beans overnight in water. Drain water and add 6 cups water or vegetable broth. Cook for about one hour until tender. Makes about 3-4 cup of cooked beans. Learn how to cook pinto beans with an Instant Pot here.
Try additional topping options, such as black olives, pumpkin seeds, jalapeno slices, salsa, and plant-based cheese shreds, if you desire.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Entree
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 467
- Sugar: 3 g
- Sodium: 497 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Carbohydrates: 63 g
- Protein: 12 g