My favorite lunch of choice is tacos, and my newest favorite variation are these vegan anti-inflammatory mushroom tacos! I tend to stick with the same thing M-F and will lean towards anything that is super easy to throw together. That’s why I often eat the same meals week over week; once I learn a recipe I tend to keep it going for a few days/weeks as it makes it faster to not have to think/prep/plan before throwing lunch together. And anything I can batch cook on Sunday and eat over a few days is the best case scenario option for me. Life is busy enough as it is. The last thing we all need is to be overwhelmed in the kitchen!
That’s why most of my recipes are simple:
1. So you know it’s way easier to eat vegan, healthy foods than it often looks
2. No one has time to prep for an hour and cook for an hour and watch the food that you just spent 2 hours preparing get eaten in 10 minutes! There’s just not enough time in most people’s days aside from holidays and the rare slow weekend to do much cooking.
So simple is good for me, and I hope it is for you, too.
I made this batch with the incredibly delicious Rise & Puff tortillas – have you tried these yet? If you do not live near a HEB, Central Market, or authentic tortilleria, then you must try the Rise & Puff brand. I buy the original version which is just flour, water, avocado oil, and sea salt. They are SO good and the perfect base for these vegan anti-inflammatory mushroom tacos. I cannot recommend them enough! You can get them at Whole Foods or probably any specialty local grocery store.
Also, these vegan anti-inflammatory mushroom tacos are delicious on their own, and made even better if you happen to have mashed sweet potatoes and vegan sour cream on hand. If you read this blog often, you know that those 2 items are always in my fridge, ready to top off any taco, sandwich, or veggie bowl to take them over the top delicious. I did not include either in this recipe below because I cover how to make them in pretty much every other post on this site. 🙂
Give them a try! I hope you enjoy.
Love, Jen
Here’s the recipe: Vegan Anti-Inflammatory Mushroom Tacos
Vegan Anti-Inflammatory Mushroom Tacos
Ingredients
- 1 tablespoon olive oil
- 1 pound oyster mushrooms
- 1 cup kale packed
- 1/2 cup walnuts
- 1/2 teaspoon cumin powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon asafetida
- 4-8 tortillas
Instructions
- Slice the mushrooms into 1-1.5" pieces.
- Remove the kale leaves from the stems and slice into leaves into bite-sized pieces.
- Chop the walnuts.
- Heat a large skillet over medium. Add the olive oil, then the mushrooms, followed by the cumin powder, smoked paprika, and asafetida. Stir well. Cook for 8 minutes, stirring often.
- Add the kale and walnuts and heat through, approximately 3-5 more minutes.
- Heat your tortillas in a medium skillet over medium high heat. Top with the mushroom mixture.
- Add a variety of your favorite toppings: sliced avocado, cilantro, sliced onions (if not on a low-acid diet). Top with your favorite vegan sour cream or salsa. I often add mashed sweet potato to this as well, which is a delicious addition!