Roasted Garlic Chipotle Mushroom Tacos. Meatless...Saturday!
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • Taco Seasoning:
  • 1 tbsp. chipotle seasoning
  • 1 tsp. granulated garlic
  • ½ tsp. cumin
  • ½ tsp. onion powder
  • ½ tsp. arrowroot starch or tapioca starch
  • ½ tsp. salt
  • ¼ tsp. ground mustard seed
  • ¼ tsp. turmeric
  • ¼ tsp. fresh black pepper
  • For the Roasted Garlic Chipotle Sauce:
  • 1 head of garlic
  • 7oz can of chipotle peppers in adobo sauce (2 peppers + the sauce)
  • 2 tbsp. apple cider vinegar
  • 1-3 tbsp. of coconut nectar (can sub honey if not vegan)
  • salt to taste
  • Dairy Free Avocado "Crema":
  • 1 medium ripe avocado (not overly ripe)
  • The juice of one lime
  • 2-3 tbsp. of coconut nectar or honey
  • 5.2oz container of unsweetened coconut yogurt (Coyo is my preferred brand, can sub non-dairy yogurt of choice)
  • Salt to taste
  • For the Tacos:
  • 8oz package of maitake mushroom
  • 8oz package of cremini mushrooms sliced
  • 1 small shallot diced
  • 2 gloves of garlic diced
  • 2 tbsp. of extra virgin olive oil or ghee (or combo of both if not vegan)
  • 2 tbsp. water
Instructions
  1. Taco Seasoning:
  2. Combine all the ingredients in small bowl and mix. Can be made ahead of time and stored in airtight container in your spice pantry. Will last as long as all your other dry spices.
  3. Roasted Garlic Chipotle Sauce:
  4. Pre-heat the oven to 400 degrees.
  5. Cut the top third off the head of garlic. Place in a square of tinfoil. Drizzle with a little Olive Oil and sprinkle with salt and pepper. Pull the sides up and loosely around the garlic clove. Place on baking sheet and bake for 45-55 minutes depending on size of garlic head. Remove from oven and allow to cool at room temp so you can touch. Around 15 minutes.
  6. In the bowl of a food processor fitted with the s-blade add two of the chipotle peppers from the can. (can reduce to one if you like it less spicy). Add the sauce from the can (cut to 3 tbsp. for less spice). Add the roasted garlic cloves, apple cider vinegar, honey or coconut nectar and salt. Pulse the sauce ingredients until fully combined. Taste and adjust salt and honey as needed.
  7. Strain sauce through fine mesh strainer to remove the seeds over medium bowl. Set aside. Can be made a couple days ahead of time and stored covered in the fridge until ready to use.
  8. Dairy Free Avocado Crema:
  9. Add all the ingredients to the bowl of a clean food processor fitted with the s-blade. Combine until completely smooth. Taste and adjust salt and sweetness as needed. Store covered in the fridge until ready to use. Will last a day in the fridge.
  10. For the Tacos:
  11. Add olive oil, ghee or both to a large skillet over medium heat. Add the chopped shallot and cook for about 2 minutes. Next the garlic and cook another minute or two. Then add the mushrooms to skillet to cook. Let them sauté until softened, around 5 to 8 minutes. Stirring occasionally. Stir in the taco seasoning and toss to coat the mushrooms, add the water and continue to cook another 2 to 3 minutes. Last add the garlic chipotle sauce and stir to coat. Allow to cook stirring frequently for another 3 to 5 minutes.
  12. Assemble Tacos and enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2019/08/10/roasted-garlic-chipotle-mushroom-tacos-meatless-saturday/