Ingredients
Directions
Make our Easy Vegan Mayo.
Prepare the Pickled Vegetables: Combine all of the ingredients in a large bowl. Chill.
Prepare the Sriracha Mayo: Combine all of the ingredients in a small bowl. Chill.
In a large skillet, whisk together the tamari, rice vinegar, and Sriracha, if using.
Add the mushroom slices and cook over medium heat until the mushrooms caramelize and the liquid evaporates, about 10 minutes.
Spoon the mushrooms onto the tortillas.
Top with Pickled Vegetables and drizzle with the Sriracha Mayo.
Garnish with fresh basil and cilantro and serve.
Chef's Notes
Easy Vegan Mayo
Recipe can be found here.
Flour-Free
Serve in lettuce cups or over a bed of greens instead of corn tortillas.
Prep
Make ahead, but store components separately.
Add-Ons
Add avocado slices or more vegetables.
Mushroom Alternatives
Substitute organic cubed tofu, chickpeas, or cauliflower for the mushrooms.
Ingredients
Directions
Make our Easy Vegan Mayo.
Prepare the Pickled Vegetables: Combine all of the ingredients in a large bowl. Chill.
Prepare the Sriracha Mayo: Combine all of the ingredients in a small bowl. Chill.
In a large skillet, whisk together the tamari, rice vinegar, and Sriracha, if using.
Add the mushroom slices and cook over medium heat until the mushrooms caramelize and the liquid evaporates, about 10 minutes.
Spoon the mushrooms onto the tortillas.
Top with Pickled Vegetables and drizzle with the Sriracha Mayo.
Garnish with fresh basil and cilantro and serve.
