Mushroom Kabocha Tacos
Author: 
Recipe type: Entree
Cuisine: Mexican, vegan
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • FOR THE KABOCHA SQUASH CHEESE SAUCE
  • flesh of ½ small roasted kabocha squash (approx. ¾ cup)
  • 1 Tablespoon nutritional yeast
  • 1 teaspoon sea salt
  • ¼ teaspoon chipotle powder
  • ½ cup coconut or almond milk
  • ½ cup soaked cashews (optional)
  • juice of 1 lime wedge
  • FOR THE PICO DE GALLO
  • 1 large tomato, diced
  • 1 jalapeno pepper, minced
  • 4 stems cilantro, chopped
  • juice of lime
  • pinch salt
  • ⅓ red onion, minced
  • FOR THE SEARED MUSHROOMS
  • ½ pint button mushrooms
  • 1-2 Tabespoons coconut oil
  • pinch salt and pepper
  • TO ASSEMBLE
  • 6 3'-4" organic tortillas
  • 1 cup shredded lettuce
  • ¼ bunch cilantro
  • 1 avocado, sliced
  • ½ red bell pepper, sliced
Instructions
  1. For the kabocha cheese sauce:
  2. Blend together the squash, cashews, nutritional yeast, salt, chipotle powder, coconut ilk, and lime juice until smooth. Set aside until ready to use. Serve hot or cold.
  3. For the pico de gallo:
  4. Toss together the tomato, jalapeno, onion, cilantro, lime and salt and set aside until ready to use.
  5. For the seared mushroom topping:
  6. Saute mushrooms in the coconut 2-3 minutes until tender and crispy. Season with salt and pepper.
  7. To assemble the tacos:
  8. Warm the tortillas lightly in a pan. Fill each one with a little mushroom and pico de gallo. Top with some of the kabocha cheese sauce, shredded lettuce and cilantro. Add avocado and sliced bell pepper for color if desired.
Recipe by Plant Craft at https://www.rachelcarr.com/mushroom-kabocha-tacos/