Vegan King Oyster Tacos

With long, thick stems and a meaty-like texture, King Oyster mushrooms are the perfect filling for plant-based tacos. Savoury, satisfying and easy to make!

Ingredients:

• 3 ounces (85 g) king oyster mushrooms
• 1 red bell pepper
• ½ red onion
• ¾ cup (180 ml) olive oil
• 1x 6.55-ounce (186 ml) can chipotle in adobo sauce, blitzed
• 3 cloves garlic, minced
• 1 tablespoon (15 ml) garlic powder
• 1 teaspoon (5 ml) cilantro, minced
• 1 tablespoon (15 ml) Spanish paprika
• ¼ cup (60 ml) apple cider vinegar
• Salt
• 1x 14-ounce (411 g) can pinto beans
• 4 corn tortillas, warmed
• Cilantro leaves, garnish
• Crema, garnish
• Guacamole, garnish

Method:

• Preheat oven to 425 F (220 C).
• Tear the mushrooms into strips. Slice the bell pepper into ½ inch (1.25 cm) strips and cut the onion into ½ inch (1.25 cm) half-moons. Place all on a parchment-lined sheet pan.
• In a bowl, combine the oil, chipotle in adobo, garlic, garlic powder, cilantro, paprika, and vinegar. Season with salt and mix to combine.
• Coat the vegetables in the marinade, season with salt and roast until tender, roughly 20 minutes.
• Meanwhile, in a small saucepan over medium-low heat, warm the pinto beans.
• When ready to serve, spread the beans over the warmed tortillas. Divide the roasted mushrooms, peppers, and onions amongst the tortillas. Garnish with cilantro, crema, and guacamole as desired.