eCook Meal
Marvelous Mushie & Chickpea Tacos
with pickled pink radish & charred baby tomatoes
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R274.85
for 4 servings · R68.71 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Paprika needs 40 mlPop! Chip Smoked Paprika And Chipotle Flavoured Popped Corn Chips 28 g R10.99 · whole pack (size can't be divided)R10.99
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Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
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Guacamole needs 320 gGuacamole Seasoning 40 g 40 g at R20.99 · 8.0× packsR167.92
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Limes needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
- Soft Shell Corn Tortillas
- Button Mushrooms
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Marvelous Mushie & Chickpea Tacos?
The preparation time for Marvelous Mushie & Chickpea Tacos with pickled pink radish & charred baby tomatoes is between 20 and 35 minutes.
What is the total time required to make Marvelous Mushie & Chickpea Tacos with pickled pink radish & charred baby tomatoes?
The total time required to make Marvelous Mushie & Chickpea Tacos with pickled pink radish & charred baby tomatoes is between 35 and 60 minutes.
How many servings does Marvelous Mushie & Chickpea Tacos provide?
4 servings
What are the main ingredients in Marvelous Mushie & Chickpea Tacos?
Baby Tomato, Button Mushrooms, Chickpeas, Corn Tortilla, Fresh Coriander, Garlic, Green Leaves, Guacamole, Lime, Paprika, Radish, Soft Shell Corn Tortilla, Spring Onion, White Button Mushrooms
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?
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. 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. 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. 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! TANGY TOPPING: In a bowl, combine the guacamole, the juice of 1 lime wedge, ½ the chopped coriander, and seasoning. 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.
What should be prepared from my kitchen to make Marvelous Mushie & Chickpea Tacos?
Baby Tomato, Button Mushrooms, Chickpeas, Corn Tortilla, Fresh Coriander, Garlic, Green Leaves, Guacamole, Lime, Paprika, Radish, Soft Shell Corn Tortilla, Spring Onion, White Button Mushrooms
How many calories does Marvelous Mushie & Chickpea Tacos have?
986 calories
How much fat content does Marvelous Mushie & Chickpea Tacos have?
grams