Sticky Mushroom Tacos with A Herb Dressing
An easy vegan dish packed with nutrients and healthy fibre! Mushrooms are flavoured with onion, garlic and chilli flakes, gently cooked with maple syrup until caramelised, then piled into taco shells with shredded red cabbage and avocado slices. Finish with a herby garlic dressing, plus fresh coriander and lime wedges for extra zing.
Feeds
4People
Preparation time
60Min.
easy
Ingredients
- Mushrooms:
- 15 ml sunflower oil
- 1 onion, sliced
- 500 g mixed mushrooms, sliced
- 2 cloves garlic, sliced
- 5 ml Robertsons crushed chillies
- 1 x 50 g sachet Knorr Tasty beef with Robertsons Barbeque Spice
- 15 ml maple syrup
- 40 ml lemon juice
- 250 ml hot water
- Herb Dressing:
- 2 cups mixed herbs (coriander, parsley, basil), roughly chopped
- 5 ml Robertsons crushed chillies
- 1 garlic clove, minced
- 15 ml lemon juice
- 50 ml olive oil
- 5 ml maple syrup
- salt to season
- 1 ml Robertsons black pepper, to taste
- 8 hard taco shells
- 1 small baby red cabbage, thinly sliced
- 1 avocado, sliced
- 15 g fresh coriander
- 1 lime, quartered
Preparation method
- Mushrooms:
- Heat the oil in a pan over a medium heat. Add the onion, mushrooms, garlic and Robertsons Crushed Chillied, and cook down, stirring occasionally, until soft and slightly caramelised.
- In a bowl, mix together the contents of Knorr Tasty Beef with Robertsons Barbeque Spice, maple syrup, lemon juice and hot water. Add this to the mushrooms mix in the pan.
- Cook down until thickened. Remove from the heat.
- Herb Dressing:
- For the herb dressing, just blend everything together until smooth, adding more oil if necessary. Season to taste with salt, Robertsons Black Pepper and lemon juice.
- To assemble the tacos, divide the thinly sliced cabbage between the tacos. Top with the mushrooms and avocado. Drizzle over the herb dressing. Garnish with fresh coriander and lime wedges.
Nutrition
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