Beer-Marinated Portobello Tacos

In honor of my 21st birthday that just passed this week, of course I had to do a related post. These beer-marinated portobellos will be sure to please everyone!

FullSizeRender (9)

Mushroom’s rich, earthy texture make them a fantastic meat replacement while being both healthy and filling.

These corn tortillas are piled high with greens, corn guacamole, and sprouts, but get creative! Tacos are a fun way to get others on board with a vegan lifestyle, because let’s be serious, everyone loves a good taco, and they can be filled with just about anything.

FullSizeRender (10).jpg

I got the inspiration for this dish from one of my favorite cook books since going vegan, But My Family Would Never Eat Vegan! So many fun recipes and has a witty play on all of the excuses your family might make of why they don’t want to make the switch.

In case you were wondering, is alcohol vegan?! Well, some is, some isn’t. Some alcohol contains ingredients derived from milk or eggs, gelatin (made from bones, skin, and tendons) or even the swim bladders of fish, yum! Check out this vegan alcohol list or go here for more information about animal ingredients in alcohol.


Beer-Marinated Portobello Tacos

//3 tacos//

2 large portobello mushrooms, gills scraped

1 1/2 C vegan pale ale

juice of 1 lemon or lime (i used lemon)

1 tsp onion powder

2 Tbsp vegetable oil, for cooking

1/2 tsp sesame oil, for cooking

salt, pepper

6 corn tortillas

In the cookbook she also gives a recipe for avocado corn salsa. I made something simlar that I would consider more of a guacamole:

Simply mix 1 avocado with the juice of 1/2 a lemon, 1 tsp of garlic powder, 1/4 C corn, 4-5 cherry tomatoes, 1 tsp minced garlic, salt and pepper, and a splash of the mushroom marinating liquid.

Get Cookin’!

  1. Wash and remove the stems of the mushrooms and use a spoon to gently scrape out the gills. Cut mushrooms into 1/4 inch strips.
  2. In a shallow dish mix the beer, lemon juice, onion powder, salt and pepper. Add mushroom strips and allow to marinate for about 30 minutes, mixing around the pieces every so often.
  3. On medium high heat, add vegetable oil and sesame oil in a large saute pan and add half of the mushroom strips in a single layer. Allow to cook for about 5 minutes or until browned on one side before flipping. Repeat on other side, then to the other half of marinating strips.
  4. After cooking, transfer to a plate lined with a paper towel to soak up excess oil while you prepare the tortillas.
  5. In another pan, lightly heat or toast tortillas.
  6. Double stack them and top with greens, mushroom pieces, guac, sprouts, and another squeeze of lemon. (Hot sauce too, if you like it spicy)
  7. Enjoy!

 

Let me know what you think! Comment, like and share this post.

Keep it made with love,

Hanna

 

Posted by

I'm Hanna! A wine drinkin', animal lovin', tree huggin', vegan culinary student who is obsessed with finding out where food comes from and how to thrive on a plant-based diet. Join me!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s