Taco Tropicana with Creamy Vegan Chipotle Sauce

These tacos are just amazing. Full of flavour and a perfect blend of spiciness with a tropical hint.

Per serve (without tortillas): 215 kcal // 12.6g protein • 33g carbs • 4.3g fats
Per serve (with 2 tortillas): 387 kcal // 17.6g protein • 60g carbs • 8.3g fats 

Recipe

April 13, 2018
: 2
: 15 min
: 15 min
: 30 min
: easy

By:

Ingredients
  • 1 punnet (150g) of oyster mushrooms
  • 2 tbsp tamari or soy sauce
  • 2 tbsp mango chutney (store-bought is fine)
  • 1 tbsp of turmeric, smoked paprika and garlic powder
  • 1 can of black beans, rinsed
  • 1 small can of corn kernels, drained (frozen is fine too)
  • 1 handful of kale
  • 1 small onion, chopped
  • handful of cherry tomatoes, halved
  • 1/4 of a papaya or 1/2 a mango, chopped in bite-sized pieces
  • salt & pepper
  • For the chipotle sauce:
  • 1/2 cup of cashews, soaked overnight or in boiled water for 1h (ommit if you really don't have the time)
  • 1/4 cup of almond milk or water
  • 1 tbsp of Adobo sauce (from a Chiptole pepper in Adobo sauce, I buy these at Woolies) - or use any hot sauce
  • juice of 2 limes
  • 1/2 avocado
  • salt & pepper
Directions
  • Step 1 Soak the cashews if you haven’t done this yet.
  • Step 2 Cut all the vegies. Start by halving the oyster mushrooms and put them in a frying pan with some water or oil. Fry for a couple of minutes and then add the soy/tamari, mango chutney and spices. Turn to low heat and let it simmer, stirring occasionally, for 5-10 minutes.
  • Step 3 In the meanwhile, chop all your vegies and prepare the sauce.
  • Step 4 Add all the ingredients for the sauce in a blender and blend until very smooth. Add more water if you need to. It will take 2-3 minutes of full-speed blending to get the level of creaminess you want.
  • Step 5 Drain the black beans and rinse well. Add to the oyster mushroom along with the corn kernels. Leave to simmer for 5 minutes until it’s heated.
  • Step 6 In the meanwhile, heat your tacos in the oven or microwave.
  • Step 7 Add a bit of kale, followed by the mushroom & beans, and top with tomato, onion, mango/papaya and drizzle with the Chipotle sauce.
  • Step 8 PS: Naked Byron Foods has a Vegan Chipotle Mayonnaise which you can buy at Health Food Stores and even some IGAs. So that’s a great option if you don’t want to make your own. Or opt for some guacamole!

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