RECIPE

KIND OF FOOD: Appetizers, Soups & Salads.Beans & Grains.Pasta, Noodles & Dumplings.Vegetables & Fruits

Mushroom, corn tacos

A light supper or lunch – perfect for lazy nights.

Mexican food is fantastic, the flavours, the textures, the freshness. This version is vegan, gluten-free, absolutely stunning, and full of flavour.

INGREDIENTS

1 tray Mushrooms

2 Corn in the cob

2 handfuls Spinach

1 Onion

2 cloves Garlic

2 Lemon Juiced

1/2 Red onion

1 serving Cashew Sauce (linked)

Corn tortillas

COOK TIME

Vegan

INGREDIENTS

1 tray Mushrooms

2 Corn in the cob

2 handfuls Spinach

1 Onion

2 cloves Garlic

2 Lemon Juiced

1/2 Red onion

1 serving Cashew Sauce (linked)

Corn tortillas

COOK TIME

Vegan

RECIPE PREPARATION

Tacos – a wonderfully messy and nourishing indulgence, made vegan.

This is one recipe that you can assemble with leftovers from the week.m

The most important thing is to season every layer properly. First, cook the mushrooms with chopped onions and salt. I like to cook them to the point they are golden and crispy.

Then cook the spinach with chopped onion and garlic, ones cooked make a cashew sauce and mix it in the spinach.

Cook the corn in the oven. If you have it available, buy the corn raw, wash it and spread it with a mix of olive oil, garlic granules, lime juice and salt. Bake until golden.

Make the beans prior, if you can’t you can use from a jar, but rinse them first and then season and heat them with chopped onion, and little bit of salt.

Raw Red onion in lime juice is a perfect addition of crunch and acidity to your tacos, and of course, chopped coriander.

Assemble your tacos with all the toppings and enjoy!