Ottolenghi Oyster Mushroom Tacos Recipe | Vegan Mexican Tacos

Name: Ottolenghi Oyster Mushroom Tacos Recipe | Vegan Mexican Tacos
Total time: 40 min
Ingredients: 700g oyster mushrooms, roughly torn; 2 garlic cloves, crushed; 3 tbsp soy sauce; 1½ maple syrup; 105ml olive oil, plus extra for shaping; 1 tsp cumin seeds; 4 dried cascabel chillies, stalks removed and roughly broken; ½ tsp allspice berries; 125g masa harina (or more, if needed); 2 limes, cut into wedges, to serve; salt; 1 red onion, finely sliced into rounds on a mandolin, if you have one, or by hand (150g); 2 oranges: finely shave the skin to get 6 strips, then juice to get 60ml; 2 hibiscus tea bags, or 5g dried hibiscus flowers (optional); 10 allspice berries; 60ml white wine vinegar; 1 tsp caster sugar; 1 medium avocado, peeled and pitted; 90g coconut cream; 10g coriander, roughly chopped; 1 small kohlrabi (or a large radish), peeled and cut into wide matchsticks (120g); 1½ tbsp lime juice

thehappyfoodie.co.uk

Perfect for sharing, Ottolenghi's recipe for a vegan mushroom taco feast is packed with flavour and vibrancy.

View full recipe on thehappyfoodie.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.

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Ingredients

700g oyster mushrooms, roughly torn
2 garlic cloves, crushed
3 tbsp soy sauce
1½ maple syrup
105ml olive oil, plus extra for shaping
1 tsp cumin seeds
4 dried cascabel chillies, stalks removed and roughly broken
½ tsp allspice berries
125g masa harina (or more, if needed)
2 limes, cut into wedges, to serve
salt
1 red onion, finely sliced into rounds on a mandolin, if you have one, or by hand (150g)
2 oranges: finely shave the skin to get 6 strips, then juice to get 60ml
2 hibiscus tea bags, or 5g dried hibiscus flowers (optional)
10 allspice berries
60ml white wine vinegar
1 tsp caster sugar
1 medium avocado, peeled and pitted
90g coconut cream
10g coriander, roughly chopped
1 small kohlrabi (or a large radish), peeled and cut into wide matchsticks (120g)
1½ tbsp lime juice