If you haven’t learned yet, the possibilities of turning veggies into hearty meal are endless. You just have to retrain your brain to view food differently. I take a look at mushrooms and immediately begin to make a mental list about everything a mushroom is. Meaty. Chewy. Mild in flavor. Then I ask myself what non-veggie substitute it would work best as until I get it: Carne Asada turned Shiitake Mushroom Tacos. I stand there at the grocery store for minutes in one place just thinking this sort of stuff.

Shiitake Mushroom Tacos - Fork & Beans

Anyone who tells me that eating a mainly vegetarian diet isn’t satisfying hasn’t eaten at my house. Not to say that every body works well on a veggie-based diet–I do not understand anyone else’s body but my own, however what I do know is that veggies for dinner can be flippin’ tasty AND filling.

Shiitake Mushroom Tacos - Fork & Beans

Even the man in your life will come to their meat-eating senses if you make them cauliflower for dinner or these meaty tacos. Mine did.

Shiitake Mushroom Tacos - Fork & Beans

 Shiitake Mushroom Asada Tacos Recipe

Gluten, egg, and dairy-free

Serves 2

  • 3 shiitake mushrooms, washed and sliced vertically
  • 1/4 c. olive oil
  • 1 large handful of cilantro, chopped
  • 2 cloves garlic, minced
  • juice of 1 lime
  • corn tortillas
  • Pico de gallo
  1. Combine the oil, lime juice, cilantro and garlic together.
  2. In a shallow dish, place marinade on top of sliced mushrooms. Cover and allow to sit for 20 minutes in the fridge.
  3. Grill (or cook in a skillet) until heated through.
  4. Serve with corn tortillas, limes and pico de gallo.

Shiitake Mushroom Tacos - Fork & Beans

 

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