Oyster Mushroom & Chickpea Tacos
Crispy roasted oyster mushrooms and chickpeas in a tasty Asian inspired marinade form the base of these incredible vegan tacos. With mango mint salsa joining the party, these fusion tacos will surprise you with their incredible mix of flavors despite being an easy weeknight dinner to cook!
Ingredients
- 10 oz (300 g) oyster mushrooms, wiped clean
- 1 can chickpeas, drained and patted dry
- 1 avocado or pack of prepared guacamole
- red chili , sliced
- 1 lime
- 8 small tortillas, white corn tortillas are ideal
Marinade
- 1 Tbsp soy sauce
- 1 Tbsp brown sugar
- 1 Tbsp toasted sesame oil
- 1 Tbsp sweet chili sauce
- 1 Tbsp ginger, chopped (use a little less if grated)
- 1 Tbsp garlic, chopped (use a little less if minced)
Salsa
- ½ cup (100 g) mango, chopped into small cubes
- ¼ medium red pepper, finely chopped
- 2 Tbsp red onion, finely minced
- 10 mint leaves, finely chopped
- 1 bunch coriander, finely chopped
Instructions
- Heat the oven to 220C / 430F.
- Prepare the marinade by whisking all ingredients together in a large bowl.
- Add the chickpeas and oyster mushrooms to the bowl and mix to coat everything with the marinade.
- Lightly oil a baking sheet, and pour the chickpeas and mushrooms onto the sheet. Spread them out so there's no overlap, and then spritz or drizzle with a light coat of oil. (Optional - I like to add about 5 grinds of black pepper too, though there's no need for salt since the marinade contains soy sauce.)
- Place in the oven for 10 minutes, and then remove from the oven and flip the mushrooms and give the chickpeas a little mix around on the tray.
- Repace in the oven and cook for a further 15 minutes, until the mushrooms are crisp around the edges and the chickpeas are browning.
- While the mixture is in the oven, you can prepare your salsa by mixing all of the ingredients in a bowl and squeezing half of the lime's juice over it.
- Once the mushrooms and chickpeas are almost ready, warm your tortillas in the microwave or in a dry pan.
- Assemble your tacos! Spoon in some mushroom and chickpea mixture, add chili slices, salsa and avocado / guacamole on top. Squeeze a little lime juice over the top too, if desired.
Notes
Note on serving size - this makes about 10 smaller tacos (6 if you use fajita sized wraps) and comfortably serves 2 with a little bit of leftover filling (great for quesadillas the next day). It could serve 2 adults and 1 child. It's very easy to double this up if you have a large sheet pan.
Nutrition information reflects 3 equal servings, which is probably less than you'd eat, so take that into account if the numbers are important to you.
Calories: 547kcal, Carbohydrates: 77g, Protein: 17g, Fat: 22g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 10g, Sodium: 866mg, Potassium: 1175mg, Fiber: 16g, Sugar: 19g, Vitamin A: 1103IU, Vitamin C: 40mg, Calcium: 166mg, Iron: 7mg