Spicy Portobello Vegan Tacos with Cilantro Crema and Mexican Rice

Name: Spicy Portobello Vegan Tacos with Cilantro Crema and Mexican Rice
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 0 teaspoons black pepper; 828 milliliters canned diced tomatoes; 1 teaspoons cayenne; 6 Tbsps chili powder (mild, medium, or hot, depending on your heat preference); 118 milliliters lightly packed cilantro; 2 servings Corn tortillas (store-bought or homemade); 1 dried bay leaf, crushed into pieces; 510 grams plain dairy-free yogurt (So Delicious Plain Cultured Coconut Milk] used here); 1 garlic clove, peeled; 2 garlic cloves, peeled; 4 garlic cloves, minced; 1 teaspoons garlic powder; 1 teaspoons ground cumin; 1 Tbsp ground cumin; 1 jalapeño, stemmed; 1 teaspoons kosher salt; 355 milliliters uncooked long grain rice; 3 Tbsps oil (sunflower, canola or grapeseed will work well); 2 servings Pico de Gallo (store-bought or homemade); 170 grams portobello mushroom (about 1 large or 2 smaller), sliced ½ inch thick; 2 servings Salt, to taste; 2 Tbsps vegetable bouillon (for gluten-free, try Organic Gourmet Vegetable Bouillon); 59 milliliters vegetable oil; 2 Tbsps vinegar; 2 Tbsps water; 0 larges white onion, finely diced

Spicy Portobello Vegan Tacos with Cilantro Creman and Mexican Rice might be just the main course you are searching for. This recipe serves 2. One serving contains 1339 calories, 36g of protein, and 56g of fat. This recipe covers 61% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. This recipe is typical of Mexican cuisine. If you have pepper, water, onion, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

In a blender or food processor, combine two containers of the yogurt, and blend until smooth.

Ingredients you will need

Yogurt

Equipment you will use

Food Processor

Blender

Add salt to taste.If too spicy, crack open the third yogurt, and blend in more until your desired level of heat is reached. Keep in mind, it will take on more heat as it chills.Chill for one hour or more in the refrigerator.In a medium-sized bowl, mix the oil, chili powder, salt, garlic powder, cayenne, cumin, garlic, and bay leaf.

Ingredients you will need

Garlic Powder

Ground Cayenne Pepper

Bay Leaves

Garlic

Yogurt

Cumin

Salt

Cooking Oil

Equipment you will use

Bowl

Add the sliced portobello mushrooms, and generously coat them in the marinade. Cover and chill at least 1 hour, stirring occasionally.

Ingredients you will need

Portobello Mushrooms

Marinade

Place a wire rack over a foil-lined 9x13-inch pan.

Equipment you will use

Wire Rack

Aluminum Foil

Frying Pan

Spread the marinated portobello mushrooms out on the rack, and discard any excess marinade.

Ingredients you will need

Portobello Mushrooms

Marinade

Spread

Place the mushrooms in the oven approximately 5 inches from the heat/broiler and broil for 4 to 5 minutes, or until softened and just beginning to caramelize - watch carefully to avoid burning!

Ingredients you will need

Mushrooms

Equipment you will use

Oven

Heat a large skillet over medium heat.

Equipment you will use

Frying Pan

Add the oil and onion, and saut for 1 minute.

Ingredients you will need

Onion

Cooking Oil

Add the uncooked rice, stir for 30 seconds to a minute.

Ingredients you will need

Rice

Add garlic and stir to briefly cook.Stir in the diced tomatoes, ground cumin, and bouillon.Cover and let the rice cook over medium heat for 25 minutes.Reduce the heat to low, uncover and stir. Taste and add salt to taste, if needed.Cover again and cook for 3 minutes more before serving.Warm the corn tortillas (if not made fresh) and top with the Mexican Rice, followed by the Spicy Portobellos, the Pico de Gallo and finally drizzle with the Cilantro Crema.If desired, serve with lime wedges.

Ingredients you will need

Corn Tortilla

Pico De Gallo

Ground Cumin

Lime Wedge

Portobello Mushrooms

Bouillon

Cilantro

Tomato

Garlic

Mexican Crema

Rice

Salt

Equipment

Ingredients

Servings:

0teaspoons

black pepper 828milliliters

canned diced tomatoes 1teaspoons

cayenne 6Tbsps

chili powder (mild, medium, or hot, depending on your heat preference)118milliliters

lightly packed cilantro 2servings

Corn tortillas (store-bought or homemade)1

dried bay leaf, crushed into pieces 510grams

plain dairy-free yogurt (So Delicious Plain Cultured Coconut Milk] used here)1

garlic clove, peeled 2

garlic cloves, peeled 4

garlic cloves, minced 1teaspoons

garlic powder 1teaspoons

ground cumin 1Tbsp

ground cumin 1

jalapeño, stemmed 1teaspoons

kosher salt 355milliliters

uncooked long grain rice 3Tbsps

oil (sunflower, canola or grapeseed will work well)2servings

Pico de Gallo (store-bought or homemade)170grams

portobello mushroom (about 1 large or 2 smaller), sliced ½ inch thick 2servings

Salt, to taste 2Tbsps

vegetable bouillon (for gluten-free, try Organic Gourmet Vegetable Bouillon)59milliliters

vegetable oil 2Tbsps

vinegar 2Tbsps

water 0larges

white onion, finely diced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 58 dollars per bottle.