Juicy beer soaked portobello strips are grilled to perfection and stuffed into tortillas with fresh avocado corn salsa to make these flavor-packed vegan tacos from But My Family Would Never Eat Vegan!
We’re less than two weeks away from Thanksgiving people! And all I can think about are mushroom tacos.
Every now and then I need a break from the endless string of holiday food that makes it’s way through my kitchen between November and December. When Kristy Turner of Keepin’ It Kind emailed be about her new cookbook But My Family Would Never Eat Vegan! (released today!) I immediately knew that the beer-marinated portobello tacos were the first thing I’d be making. I mean, who could resist?
Even though the tacos immediately grabbed my attention, it wasn’t exactly an easy pick. The book is packed with recipes that, as the name implies, will please everyone. I know how stubborn some family members can be when it comes to dining vegan style. The trick is to come up with dishes that have wide appeal and ingredients that don’t feel weird to vegan food newbies. This book does just that. A few dishes I plan to try soon (and feed to my family) include the hidden veggie mac & cheese (dad will dig this), BBQ-glazed tempeh (for my brother), portobello Philly reuben (husband), butternut squash risotto with sage butter (mom), and kung pao cauliflower (this one is for me).
What I found really cute, but at the same time surprisingly useful about the book, are the chapter names. Each one is an excuse for not eating vegan, and contains a bunch of recipes addressing that very excuse. So you have chapters like “If forced to choose between chicken wings and me, my spouse would choose chicken wings.” And “My sister thinks vegan baking is something only hippies do.”
These tacos came from the chapter directed at the chicken-wing eating spouse. Thankfully, my husband is a-okay without chicken wings, but that doesn’t mean he can’t enjoy some beer soaked mushroom tacos, which he did, and we both loved them. As if portobello mushrooms weren’t already delicious enough, the addition of some vegan ale takes their savory flavor to another level. I made these in the middle of the day with plans to serve them for dinner, but had to repeatedly slap my hand to stop myself from eating the portobello strips right from the skillet. Top everything off with some salsa made from crunchy corn and creamy avocado, and you’ve got a perfect taco Tuesday diversion from all the holiday madness.
Juicy beer soaked portobello strips are grilled to perfection and stuffed into tortillas with fresh avocado corn salsa to make these flavor-packed vegan tacos.
30 minPrep Time
15 minCook Time
45 minTotal Time
- 1½ cups (360 ml) vegan pale or blonde ale (Ground Breaker Brewing IPA No. 5 and Brunehaut Bio Blonde are both vegan and gluten-free)
- Juice of 1 lime
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- 4 portobello mushrooms, stemmed, gills scraped, cut into 1-inch (2.5 cm) slices
- Sunflower oil, for cooking
- 6 to 8 corn tortillas (or small flour tortillas)
- 2 avocados, pitted, peeled, and diced
- 1 cup (140 g) corn kernels (fresh or thawed frozen)
- 1 cup (50 g) chopped fresh cilantro
- ½ cup (135 g) chopped red onion
- 2 tablespoons lime juice
- 1 tablespoon chopped jalapeño
- Salt to taste, optional
- Combine the beer, lime juice, cumin, and garlic powder in a shallow baking dish. Add the portobello strips and toss to fully coat. Marinate for 30 minutes, moving the strips around every 10 minutes.
- While the portobello strips are marinating, make the salsa: Combine all the ingredients in a bowl, cover, and chill until ready to use.
- Heat a large frying pan, preferably cast iron, over medium heat. Add a couple of teaspoons of oil and tilt the pan around to evenly coat the bottom. Add about half of the portobello strips and cook for 10 to 15 minutes, turning every few minutes, until tender and slightly charred, and most of the liquid has been absorbed. Transfer the strips to a plate or bowl and cover with aluminum foil. Add another couple of teaspoons of oil to the pan and repeat with the remaining strips.
- Heat a griddle or frying pan over medium heat (or just clean the pan you cooked the portobello strips in and reuse it). Cook the tortillas for 30 to 60 seconds on each side, placing them on a plate and covering with aluminum foil when they’re done.
- To serve, place a few portobello strips in a tortilla and top with the avocado-corn salsa. Leftovers will keep in the fridge in separate airtight containers for up to 4 days.
Recipe from But My Family Would Never Eat Vegan © Kristy Turner, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com