Try out these Mushroom Tacos with Spicy Tomato Turmeric Slather Sauce for a nutritious vegan meal packed with protein and fiber. The taco shells are crafted with chickpea flour, making them suitable for a gluten-free diet.
These Mushroom Tacos with Spicy Tomato Turmeric Slather Sauce are a delicious and nutritious option for a vegan meal. Packed with protein and fiber from the mushrooms and chickpea flour taco shells, these tacos are sure to satisfy your tastebuds and keep you feeling full. The spicy tomato turmeric slather sauce adds a flavorful kick to the dish, making it a tasty and satisfying choice for lunch or dinner. Plus, the chickpea flour taco shells make this meal suitable for those following a gluten-free diet, ensuring that everyone can enjoy this tasty and wholesome meal.
The combination of savory mushrooms, hearty chickpea flour taco shells, and zesty tomato turmeric sauce creates a mouthwatering experience that is both satisfying and nourishing. Whether you are a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, these Mushroom Tacos are a must-try. They are not only delicious, but also easy to make and perfect for a quick weeknight dinner or a weekend brunch. So why not give them a try and enjoy a flavorful and nutritious meal that will leave you feeling energized and satisfied?
Ingredients:
– 1 cup chickpea flour
– 1 cup water
– 1/2 tsp salt
– 1/2 tsp cumin
– 1/2 tsp paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 8 oz mushrooms, sliced
– 1 tbsp olive oil
– 1/2 onion, diced
– 2 cloves garlic, minced
– 1/2 tsp turmeric
– 1/2 tsp chili powder
– 1/2 tsp cayenne pepper
– 1/2 cup tomato sauce
– Salt and pepper to taste
– Taco toppings of your choice (avocado, salsa, cilantro, etc.)
Prep time: 15 minutes
Cook time: 15 minutes
Instructions:
1. In a mixing bowl, whisk together chickpea flour, water, salt, cumin, paprika, garlic powder, and onion powder until well combined. Let the batter rest for 10 minutes.
2. Heat a non-stick skillet over medium heat and lightly oil it with cooking spray. Pour 1/4 cup of the batter onto the skillet, spreading it out into a thin layer to form a taco shell. Cook for 2-3 minutes on each side, or until golden brown. Repeat with the remaining batter.
3. In a separate skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until translucent.
4. Add mushrooms to the skillet and cook until they release their moisture and start to brown.
5. Stir in turmeric, chili powder, cayenne pepper, tomato sauce, salt, and pepper. Cook for an additional 2-3 minutes.
6. To assemble the tacos, fill each chickpea taco shell with the mushroom mixture and top with your favorite toppings. Serve hot and enjoy!
