Vegan Grilled Mushroom Tacos with Chimichurri Sauce
Hello & Happy Friday!!
Lately I’ve been all about everything tacos! One thing we can all agree on is that tacos are a win. No matter what the season or what dietary preferences you have, you can tailor a taco to meet anyone’s needs. While you can easily pick up a vegan product to fill your tacos with, it’s so easy just to make a homemade option.
You can use everything from cauliflower, tofu, brussels sprouts, and of course mushrooms!
I personally love mushrooms for countless reasons. They pack nutrients and more importantly there a blank canvas making the options endless in terms of flavor. If you’re not a huge fan of mushrooms, I promise this method makes a huge difference in the final result. By simply marinating and grilling you can derive so much flavor, you won’t be craving any faux meat period!
If you’re not familiar with chimichurri sauce, it’s hands-down my favorite sauce since living in Miami in 2006. Years ago you would never see this sauce with online recipes. Today this fabulous sauce has exploded and you see it everywhere. Bonus, this sauce is all plants and packs so much flavor. You’ll typically find this sauce with skirt steak, but I swear it’s so good on anything and everything.
What’s great about these tacos? Everything! They are quick, easy, affordable, pack tons of flavor, the mushrooms can be thrown on anything, the sauce is tangy with a hint of heat, it can be used in other dishes, the tacos are great for entertaining, the colors are vibrant, they are perfect for any season, you can mix up the toppings, and they are just so good!
If you love a good vegan taco, you have to try these new Grilled Mushroom Tacos with chimichurri sauce!
Why this recipe is great:
Quick
Easy
Affordable
Flavorful
Vibrant
The marinade is so good!
The sauce is even better!
Vegan Grilled Mushroom Tacos with Chimichurri Sauce
- Total Time: 35 minutes
- Yield: 6 tacos 1x
Ingredients
- 5 Portobello mushroom caps
- 4–5 flour tortillas
Marinade:
- 1 1/2 tbsp vegan Worcestershire
- 2 tsp Liquid Smoke
- 1 tsp cumin
- 1 tsp garlic powder
- Juice of 1/2 lime
- 2 Tbsp. olive oil
- 1 minced chili in adobo sauce
- 2 tbsp sauce
- 1 tsp salt
- few cracks black pepper
Chimichurri Sauce
- 1 cup firmly packed flat-leaf parsley
- 1/2 cup cilantro
- 2 tablespoons fresh oregano
- 2 cloves garlic, minced
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lime juice
- ⅓ cup olive oil
- 1/2 teaspoon red chili flakes
- Salt
Instructions
- Remove stems of mushrooms, spoon out gills if desired, and wipe tops clean.
- Cut into about 1/3 inch thick slices. Take all the marinade ingredients and whisk together in a bowl. Place mushrooms in a large container and pour the marinade over them. toss and coat, store in fridge overnight.
- Cook mushrooms on a grill or griddle, a few minutes on each side, set aside.
- Chimichurri Sauce: Throw everything in a food processor and blend until smooth. Adjust seasonings to taste.
- Serve: Serve the mushroom tacos with chimichurri sauce, mixed cabbage, and cilantro.
- Prep Time: 20
- Cook Time: 15
