Ingredients
Units
Scale
- 350ml enchilada sauce (homemade recipe in notes)
- 450g oyster mushrooms, shredded using a fork (or tear with hands)
- 1 onion, diced
- 2-3 tbsp chipotle paste
- 1 tsp oregano
- 1 tsp ground cumin
- 1 tsp salt (or to taste)
- 12 tortillas
- To serve: avocado, thinly sliced red onions, fresh coriander and vegan feta
Instructions
- Heat oil in a large pan over medium-high heat. Add onions and cook until translucent, about 3–4 minutes.
- Add shredded oyster mushrooms and cook on high for 2–4 minutes, stirring often.
- Stir in salt, cayenne, and oregano. Cook for 5 minutes until mushrooms release moisture. Continue cooking until most of the liquid evaporates.
- Add enchilada sauce and chipotle paste. Mix well, reduce heat, cover, and cook for 10–15 minutes until tender and saucy.
- Warm corn tortillas. Fill with avocado or guacamole, spoon over the tinga mushrooms, and top with vegan feta, red onions, and coriander. Serve with lime wedges. Enjoy!Â
Notes
Homemade enchilada sauce:Â
Heat 1 tbsp of oil in a pan, add the 1 onion, and 4 grated garlic cloves. Cook until onions become translucent. Add in 1 tin of tomatoes, 2 tbsp tomato puree, salt, black pepper, 2 tsp cumin powder and 2 tsp chili powder. Cook for 5 minutes. Add 1 tsp maple syrup, juice from half a small lemon and 350ml veggie stock (made with 1 stock cube). Cook for a further 5 minutes. Allow to cool, then blend until smooth.Â