Pulled mushroom tacos from the grill
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 200 gsunflower seeds
- ½ dlwater
- ¼ tspsalt
- 1 tinchickpeas
- 2 tbsplemon juice
- 1 tbspolive oil
- 1garlic clove
- salt and pepper to taste
- 5 tbspolive oil
- 3 tbspdandelion spread
- 2garlic cloves
- 3 tspdried rosemary
- 2 tspsweet paprika
- 2 tspground cumin
- 2 tspchilli flakes
- 400 goyster mushrooms
- ½ tspsalt
- 8wooden skewers
- 8corn tortillas
- 2 stickscelery
- 4mini cucumbers
- ½ tbsplemon juice
- ½ tbspolive oil
- salt and pepper to taste
- ½ bunchcoriander
- 4 tbspfried onions
Instructions
Step 1
Sunflower seed creamStep 2
Dry-roast the sunflower seeds in a pan. Place in a mixer or food processor together with the water and salt, then puree for approx. 5 mins. until the mixture is creamy. Add the chickpeas, lemon juice, oil and garlic, puree thoroughly once more, season.Step 3
To marinate the mushroomsStep 4
Combine the oil and dandelion spread with the garlic, rosemary and spices. Mix the mushrooms with the marinade, leave to infuse for approx. 15 mins. Season the mushrooms with salt and thread onto the skewers.Step 5
Charcoal/gas/electric grillStep 6
Cover and grill the skewers over/on a medium heat (approx. 200°C) for approx. 15 mins., turning occasionally. Grill the tacos for approx. 1 min. on each side. Slide the mushrooms off the skewers, pull apart using two forks.Step 7
TacosStep 8
Mix the celery, cucumber, lemon juice and oil, season. Spread the sunflower cream over the tortillas, add the mushrooms and vegetables, top with the coriander and fried onions.