Vegan Tacos

mushroom tacos


Some things are simple- like mexican food. Take out the dairy, sub out meat for your favorite alternative, pile on the guacamole. Soy free? Do-able. Gluten free? Totally do-able. You can now have mexican food, authentic flavors and all, with your picky ass diet.


Mushroom tacos

“the meat”

handful of white mushrooms, sliced thinly

1 teaspoon of cumin

1 teaspoon of chili powder

1/2 teaspoon of garlic powder

1/4 teaspoon of onion powder

1/4 teaspoon of pepper

1/4 teaspoon of paprika

1/4 teaspoon of mustard powder (optional, really)

1 tablespoon of oil (olive, vegetable, earth balance, whatever the hell you want)

“the crema”

1/4 cup of vegan sour cream (if you want to make it, take a package of silken tofu and blend it with 1 teaspoon of apple cider vinegar and 1 teaspoon of lemon juice)

1 lime, juiced

1/2 avocado 


shredded cabbage/lettuce

guacamole (homemade or store-bought, that’s on you, b)

black olives, sliced


white corn tortillas (or flour tortillas if you want wheat)

Heat oil in a skillet. Throw in thinly sliced mushrooms. Sprinkle spices over mushrooms once they are soft from heat.

Blend up the “crema”. Heat up tortillas in oven at 350 degrees fahrenheit until they are crisp (or eat them cold and soft, ya fuckin’ weirdo). Assemble with the shredded greens, olives, and sauces.

Slam into face. 

This is probably the cheapest, easiest dinner to make as a picky eater/vegan. You can substitute the mushrooms for any kind of “meat” you want. Potatoes, greens, root vegetables, beans, peas, and legumes all work wonderfully. Just don’t forget the guacamole.

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