About once or twice a week, I like to incorporate a completely vegetarian dish in my meal planning. One, it’s good to not eat so much red meat. Two, some veggie dishes are well, delish!
I came across this recipe for mushroom tacos and modified it a bit. One, I used portobello mushrooms. I also diced up a yellow bell pepper to add with it. I used coconut oil instead of regular oil. And I did something rather fancy with my tomatoes.
1 cup of portobello mushrooms, diced.
1 yellow bell pepper, diced. (You could use any color bell pepper but I chose yellow for the color).
1 tomato, sliced and roasted (recipe below).
2 Tbsp of olive oil.
3 Tbsp of balsamic vinegar.
1 Tbsp of coconut oil.
2/3 cup of water.
2 garlic cloves, diced.
Salt and pepper for taste.
Place the mushrooms, bell pepper, garlic, water, and oil in a frying pan and cook (stirring occasionally) until the water is evaporated. Season the mushroom mixture with salt and pepper to taste, but don’t use too much.
Meanwhile, in a separate bowl, combine the olive oil and balsamic vinegar and add the sliced tomato, completely soaking the tomato. On a foiled cookie sheet, place the tomato slices on it and cook at 400 degrees for 20 minutes.
Once the tomatoes are done, remove them from the oven and let them cool off a bit. They’ll be hard to chop (since they’re roasted) and pretty soft. Combine them with the mushroom mixture and make sure the tomatoes are as chopped up as possible.
Serve with fresh tortillas and kale lettuce. Use regular cheese (vegetarian) or cashew cheese (vegan) as a topping.