Vegan oyster mushroom tacoLetssalsa
Preparation time 30 minutes (total 1 hour 30 minutes)
- 12cm corn tortillas
- 150 g oyster mushrooms
- 1 small onion
- 3 tbs apple cider vinegar
- 2 tbs tbs olive oil
- 2 tsp garlic powder
- 1 tsp salt
- 3 tbs Smokin’ Bell Pepper hot sauce
- 1 large white onion, sliced
- 4 cloves garlic
- 1 red pepper
- 4 tbs olive oil
- 4 cups prepared vegetable broth
- ½ tsp ground black pepper
- 3 whole cloves
- ¼ tsp red pepper flakes
- 1 tsp cumin
- 1 tsp dried oregano
- ¼ tsp ground cinnamon
- 3 Bay leaves
- 3 tablespoons chopped fresh parsley.
Preheat your oven to 225 °C.
Place your bell pepper, garlic and onion on a baking pan, drizzled with a little olive oil and some salt. Roast them in the oven until they start to discolor and take them out.
Meanwhile shred the oyster mushrooms.
Season the oyster mushrooms with apple cider vinegar, oil, garlic powder, and some salt. Marinate in the refrigerator for an hour.
Prepare the sauce In a blender on high speed, add the Smokin’ Bell Pepper hot sauce, red pepper, 1 cup of vegetable broth, onion, garlic, broth, cinnamon, pepper flakes, cumin seeds, black pepper and dried oregano. Blend until completely smooth, about 1 minute. Transfer the sauce to a saucepan on medium heat with the rest of the broth, cloves and bay leaves, and bring to a boil. Once it reaches a boil, cover, reduce heat to low and simmer for an hour. After about 20 minutes.
Heat a large skillet over medium-high heat, bake the sliced small onion, then add the oyster mushrooms. Fry them about 15 minutes. Add 2 cups of the sauce and cook another 5 minutes.
Place the tortillas in the dry pan for about 10 seconds. Add 1 teaspoon of the sauce to the pan and fry it with the tortilla until it is soft another 10 seconds.
Put a little sauce on a tortilla and stack another tortilla on top. Fill the tortilla with the oyster mushrooms, garnish with parsley and serve with the remaining sauce.