What are the main ingredients in Marvelous Mushie & Chickpea Tacos?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Marvelous Mushie & Chickpea Tacos?

Calories: 986, Carbs: 131 grams, Fat: grams, Protein: 30.4 grams, Sugar: 14.6 grams, Salt: 1557 grams

How do I prepare Marvelous Mushie & Chickpea Tacos?

IN A PICKLE: Preheat the oven to 200°C. In a bowl, add the juice of 2 lime wedges, lime zest, 10ml of oil and 2 tsp of a sweetener of choice. Mix until combined and the sweetener has dissolved. Toss through the sliced radish and white spring onion slices. Season to taste and set aside to pickle. TANGY TOPPING: In a bowl, combine the guacamole, the juice of 1 lime wedge, ½ the chopped coriander, and seasoning. TACO NIGHT: Lay down the toasted tortillas. Layer with the shredded leaves and mushrooms. Top with charred tomatoes and chickpeas. Spoon over pickled radish, spring onion and dollops of guacamole. Garnish with the green spring onion slices, and the remaining chopped coriander. Generously squeeze over some lime juice. Wowzers, Chef! TASTY TORTS: Wipe down the pan and return it to a medium heat. When hot, toast the tortillas for 30 seconds per side until warmed and lightly crisped. Alternatively, stack on a plate with damp paper towel in between each and microwave for 30 seconds. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel to stop them from getting cold or drying out. CHARRED TOMS: Spread the halved baby tomatoes and the drained chickpeas on a roasting tray in a single layer. Coat in oil and seasoning. Roast in the oven for 15-20 minutes until blistered and beginning to burst, shifting halfway. DO YOU GET OUT MUSH?: Place a pan on a high heat with a drizzle of oil. When hot, add the quartered mushrooms and fry for 4–5 minutes until browned and starting to crisp, shifting occasionally. In the final minute, add the paprika and the grated garlic. On completion, remove from the pan and drain on paper towel.

What should be prepared from my kitchen to make Marvelous Mushie & Chickpea Tacos?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Marvelous Mushie & Chickpea Tacos

Name: Marvelous Mushie & Chickpea Tacos
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel

Who said vegans can’t enjoy juicy “meaty” tacos? We think they can! Paprika spiced mushrooms are wrapped in warm tortillas and loaded with pickled radish, spring onions, guacamole, charred baby tomatoes and sprinklings of coriander.

Marvelous Mushie & Chickpea Tacos

with pickled pink radish & charred baby tomatoes

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 60 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Button Mushrooms
Chickpeas
Corn Tortillas
Fresh Coriander
Garlic Clove
Garlic Cloves
Green Leaves
Guacamole
Lime
Limes
Paprika
Radish
Soft Shell Corn Tortilla
Soft Shell Corn Tortillas
Spring Onion
Spring Onions
White Button Mushrooms

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Photo of Marvelous Mushie & Chickpea Tacos

Serves 1

IN A PICKLE
Preheat the oven to 200°C. In a bowl, add the juice of 1 lime wedge, lime zest, 5ml of oil and 1 tsp of a sweetener of choice. Mix until combined and the sweetener has dissolved. Toss through the sliced radish and white spring onion slices. Season to taste and set aside to pickle.
CHARRED TOMS
Spread the halved baby tomatoes and the drained chickpeas on a roasting tray in a single layer. Coat in oil and seasoning. Roast in the oven for 15-20 minutes until blistered and beginning to burst, shifting halfway.
TANGY TOPPING
In a bowl, combine the guacamole, the juice of 1 lime wedge, ½ the chopped coriander, and seasoning.
DO YOU GET OUT MUSH?
Place a pan on a high heat with a drizzle of oil. When hot, add the quartered mushrooms and fry for 4–5 minutes until browned and starting to crisp, shifting occasionally. In the final minute, add the paprika and the grated garlic. On completion, remove from the pan and drain on paper towel.
TASTY TORTS
Wipe down the pan and return it to a medium heat. When hot, toast the tortillas for 30 seconds per side until warmed and lightly crisped. Alternatively, stack on a plate with damp paper towel in between each and microwave for 30 seconds. Once heated, stack under a dry tea towel to stop them from getting cold or drying out.
TACO NIGHT
Lay down the toasted tortillas. Layer with the shredded leaves and mushrooms. Top with charred tomatoes and chickpeas. Spoon over pickled radish, spring onion and dollops of guacamole. Garnish with the green spring onion slices, and the remaining chopped coriander. Generously squeeze over some lime juice. Wowzers, Chef!

Lime - 1
Radish - 20g
Spring Onion - 1
Baby Tomatoes - 80g
Chickpeas - 60g
Guacamole - 80g
Fresh Coriander - 4g
Button Mushrooms - 125g
Paprika - 10ml
Garlic Clove - 1
Corn Tortillas - 4
Green Leaves - 20g

Download the Recipe

Serves 2

IN A PICKLE
Preheat the oven to 200°C. In a bowl, add the juice of 2 lime wedges, lime zest, 10ml of oil and 2 tsp of a sweetener of choice. Mix until combined and the sweetener has dissolved. Toss through the sliced radish and white spring onion slices. Season to taste and set aside to pickle.
CHARRED TOMS
Spread the halved baby tomatoes and the drained chickpeas on a roasting tray in a single layer. Coat in oil and seasoning. Roast in the oven for 15-20 minutes until blistered and beginning to burst, shifting halfway.
TANGY TOPPING
In a bowl, combine the guacamole, the juice of 1 lime wedge, ½ the chopped coriander, and seasoning.
DO YOU GET OUT MUSH?
Place a pan on a high heat with a drizzle of oil. When hot, add the quartered mushrooms and fry for 4–5 minutes until browned and starting to crisp, shifting occasionally. In the final minute, add the paprika and the grated garlic. On completion, remove from the pan and drain on paper towel.
TASTY TORTS
Wipe down the pan and return it to a medium heat. When hot, toast the tortillas for 30 seconds per side until warmed and lightly crisped. Alternatively, stack on a plate with damp paper towel in between each and microwave for 30 seconds. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel to stop them from getting cold or drying out.
TACO NIGHT
Lay down the toasted tortillas. Layer with the shredded leaves and mushrooms. Top with charred tomatoes and chickpeas. Spoon over pickled radish, spring onion and dollops of guacamole. Garnish with the green spring onion slices, and the remaining chopped coriander. Generously squeeze over some lime juice. Wowzers, Chef!

Lime - 1
Radish - 40g
Spring Onions - 2
Baby Tomatoes - 160g
Chickpeas - 120g
Guacamole - 160g
Fresh Coriander - 8g
Button Mushrooms - 250g
Paprika - 20ml
Garlic Cloves - 2
Soft Shell Corn Tortillas - 8
Green Leaves - 40g

Download the Recipe

Serves 3

IN A PICKLE
Preheat the oven to 200°C. In a large bowl, add the juice of 3 lime wedges, lime zest, 15 ml of oil and 1 tbsp of a sweetener of choice. Mix until combined and the sweetener has dissolved. Toss through the sliced radish and white spring onion slices. Season and set aside to pickle.
CHARRED TOMS
Spread the halved baby tomatoes and the drained chickpeas on a roasting tray in a single layer. To ensure charring, don’t overcrowd – use two trays if necessary. Coat in oil and seasoning. Roast in the oven for 20-25 minutes until blistered and bursting, shifting halfway.
TANGY TOPPING
In a bowl, combine the guacamole, the juice of 1 lime wedge, ½ the chopped coriander, and seasoning.
DO YOU GET OUT MUSH?
Place a pan on a high heat with a drizzle of oil. When hot, add the quartered mushrooms and fry for 5–6 minutes until browned and starting to crisp, shifting occasionally. You may need to do this step in batches. Add all the mushrooms back to the pan and add the paprika and the grated garlic. Fry for 1 minute, until fragrant, shifting constantly. On completion, remove from the pan and drain on paper towel.
TASTY TORTS
Wipe down the pan and return it to a medium heat. When hot, toast the tortillas for 30 seconds per side until warmed and lightly crisped. Or, stack on a plate with damp paper towel in between each and microwave for 30 seconds. You need to do this step in batches, stacking the heated ones under a dry tea towel to stop from getting cold or drying out.
TACO NIGHT
Lay down the toasted tortillas. Layer with shredded leaves and mushrooms. Top with charred tomatoes and chickpeas. Spoon over pickled radish, spring onion and dollops of guacamole. Garnish with the green spring onion slices, and the remaining chopped coriander. Generously squeeze over some lime juice. Wowzers, Chef!

Limes - 2
Radish - 60g
Spring Onions - 3
Baby Tomatoes - 240g
Chickpeas - 180g
Guacamole - 240g
Fresh Coriander - 12g
White Button Mushrooms - 375g
Paprika - 30ml
Garlic Cloves - 3
Soft Shell Corn Tortilla - 12
Green Leaves - 60g

Download the Recipe

Serves 4

IN A PICKLE
Preheat the oven to 200°C. In a large bowl, add the juice of 4 lime wedges, lime zest, 20ml of oil and 2 tbsp of a sweetener of choice. Mix until combined and the sweetener has dissolved. Toss through the sliced radish and white spring onion slices. Season and set aside to pickle.
CHARRED TOMS
Spread the halved baby tomatoes and the drained chickpeas on a roasting tray in a single layer. To ensure charring, don’t overcrowd – use two trays if necessary. Coat in oil and seasoning. Roast in the oven for 20-25 minutes until blistered and bursting, shifting halfway.
TANGY TOPPING
In a bowl, combine the guacamole, the juice of 1 lime wedge, ½ the chopped coriander, and seasoning.
DO YOU GET OUT MUSH?
Place a pan on a high heat with a drizzle of oil. When hot, add the quartered mushrooms and fry for 5–6 minutes until browned and starting to crisp, shifting occasionally. You may need to do this step in batches. Add all the mushrooms back to the pan and add the paprika and the grated garlic. Fry for 1 minute, until fragrant, shifting constantly. On completion, remove from the pan and drain on paper towel.
TASTY TORTS
Wipe down the pan and return it to a medium heat. When hot, toast the tortillas for 30 seconds per side until warmed and lightly crisped. Alternatively, stack on a plate with damp paper towel in between each and microwave for 30 seconds. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel to stop them from getting cold or drying out.
TACO NIGHT
Lay down the toasted tortillas. Layer with the shredded leaves and mushrooms. Top with charred tomatoes and chickpeas. Spoon over pickled radish, spring onion and dollops of guacamole. Garnish with the green spring onion slices, and the remaining chopped coriander. Generously squeeze over some lime juice. Wowzers, Chef!