This flavorful 3-in-1 recipe for portobello vegan tacos was a runner-up in the So Delicious Dairy Free Recipe Contest (view all recipe entries here). It was created and submitted by Rika of Vegan Miam.
What makes this recipe for vegan tacos so special is all of the amazing components. Rika prepares everything from scratch, including the corn tortillas, Mexican rice, portobello “meat”, pico de gallo, and the topping that pulls it all together, a cilantro crema spiked with fresh jalapeno. For the contest, she used So Delicious Coconut Milk Yogurt, which gives the crema it’s dreamy texture and flavor without adding a ton of fat.
Though it may seem like a lot of work to make these portobello vegan tacos, each recipe component comes together quickly and efficiently (the rice can be prepared while the crema and portobellos rest) and can be prepared in advance.
Since it is quite easy to find gluten-free, dairy-free corn tortillas (though some brands do add wheat flour) and pico de gallo at the store, we’ve given a shortcut option to use store-bought in the recipe below. However, Rika’s original recipe includes the from-scratch recipes for those, too! I’ve included links to her homemade corn tortillas and pico de gallo, should you be feeling ambitious. They can be used to make other vegan tacos, like these Easy Lentil Tacos by Kristen at A Mind “Full” Mom. But if you avoid corn, too, simply serve these portobello vegan tacos in lettuce wraps.
Special Diet Notes: Spicy Portobello Vegan Tacos
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan / plant-based, vegetarian, and generally top food allergy-friendly.
- 3 6-ounce containers plain dairy-free yogurt (So Delicious Plain Cultured Coconut Milk] used here)
- 2 tablespoons water
- 2 tablespoons vinegar
- 1 jalapeño, stemmed
- 1 garlic clove, peeled
- ½ cup lightly packed cilantro
- ¼ teaspoon black pepper
- Salt, to taste
- ¼ cup vegetable oil
- 6 tablespoons chili powder (mild, medium, or hot, depending on your heat preference)
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon cayenne
- ½ teaspoon ground cumin
- 2 garlic cloves, peeled
- 1 dried bay leaf, crushed into pieces
- 6 ounces portobello mushroom (about 1 large or 2 smaller), sliced ½ inch thick
- 3½ cups canned diced tomatoes
- ¼ large white onion, finely diced
- 3 tablespoons oil (sunflower, canola or grapeseed will work well)
- 4 garlic cloves, minced
- 1½ cups uncooked long grain rice
- 1 tablespoon ground cumin
- 2 tablespoons vegetable bouillon (for gluten-free, try Organic Gourmet Vegetable Bouillon)
- Salt, to taste
- In a blender or food processor, combine two containers of the yogurt, and blend until smooth.
- Add salt to taste.
- If too spicy, crack open the third yogurt, and blend in more until your desired level of heat is reached. Keep in mind, it will take on more heat as it chills.
- Chill for one hour or more in the refrigerator.
- In a medium-sized bowl, mix the oil, chili powder, salt, garlic powder, cayenne, cumin, garlic, and bay leaf. Add the sliced portobello mushrooms, and generously coat them in the marinade. Cover and chill at least 1 hour, stirring occasionally.
- Place a wire rack over a foil-lined 9x13-inch pan. Spread the marinated portobello mushrooms out on the rack, and discard any excess marinade.
- Place the mushrooms in the oven approximately 5 inches from the heat/broiler and broil for 4 to 5 minutes, or until softened and just beginning to caramelize - watch carefully to avoid burning!
- Heat a large skillet over medium heat. Add the oil and onion, and sauté for 1 minute.
- Add the uncooked rice, stir for 30 seconds to a minute.
- Add garlic and stir to briefly cook.
- Stir in the diced tomatoes, ground cumin, and bouillon.
- Cover and let the rice cook over medium heat for 25 minutes.
- Reduce the heat to low, uncover and stir. Taste and add salt to taste, if needed.
- Cover again and cook for 3 minutes more before serving.
- Warm the corn tortillas (if not made fresh) and top with the Mexican Rice, followed by the Spicy Portobellos, the Pico de Gallo and finally drizzle with the Cilantro Crema.
- If desired, serve with lime wedges.
These look absolutely AMAZInG!! I am in love with that sauce. Can’t wait to try (and thanks for sharing my Lentil Tacos.)
Thanks Kristen and happy to!
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This looks insanely good and will be my dinner tonight! I love the use of a “meaty” mushroom to replace actual meat. Perfectly seasoned, it looks like, too!
I’m interested in how the tortillas came out- without the use of (gross) lard… can’t wait!