Vegan quesatacos filled with flavorful cajun gochujang mushrooms and plenty of melty, vegan cheese is a brilliant fast lunch or dinner! The mix of textures and flavors is completely addictive.
That is fairly a fusion taco filling! More often than not these sort of recipes come about after I’m simply cooking a fast meal for the night, and I find yourself including no matter I see in my spice pantry or within the fridge.
I actually open the fridge or the spice cupboard and use what seems to be good. So, I added some Tex-mex chili powder mix, cajun seasoning, and gochujang to those mushroom quesatacos, and it gave them this superb taste profile.
This can be a tremendous fast recipe. You simply add the onions, mushrooms, and all the sauces and spices to the pan, and allow them to prepare dinner down till the mushrooms are cooked and all the pieces begins to sort of caramelize.
You then stuff that filling into tacos with just a little little bit of cheese that you just grill the tacos like quesadillas in the identical skillet with just a little little bit of of sizzling sauce on the surface, in order that the tacos get this good taste. For making it a meal, add some evenly mashed black beans or pinto beans to the combination or serve with a facet of spiced beans!
Why You’ll Love Quesatacos
- Fast and simple lunch or dinner.
- Filled with superb cajun gochujang mushrooms and creamy, gooey vegan cheese.
- Crispy tortillas with sizzling sauce and chili powder for further taste.
- Nut-free with gluten-free and soy-free choices.
Extra Vegan Taco Recipes
For Making the Quesatacos
Forestall your display from going darkish
Make the cajun gochujang mushrooms.
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Warmth a big skillet over medium warmth. As soon as sizzling, add the oil and onions and stir for a minute. Then, add the mushrooms, all the sauces, and the spices and salt and blend very well. Cowl with a lid and prepare dinner for 15 to twenty minutes, opening the lid each 6 minutes or so to stir just a little bit and examine to ensure the nothing is sticking to the skillet. The mushrooms launch a number of moisture as they prepare dinner, so that you shouldn’t want to essentially add any further moisture.
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Proceed to prepare dinner till the mushrooms are cooked to desire. Then, take away the mushrooms from the skillet or simply transfer them to the facet, when you’ve got a big sufficient skillet.
Make the Quesatacos.
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Take one tortilla and brush some sizzling sauce on one facet and sprinkle just a little little bit of the chili powder. Then, place tortilla into the skillet, hot-sauce-side down.
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Add a number of the mushrooms and a few cheese to half of the tortilla, and fold the tortilla over. You possibly can add cheese on either side of the mushrooms, in case you like.
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Proceed to prepare dinner till the tortilla will get golden on one facet. Then, flip and proceed to prepare dinner till the tortilla is golden on the opposite facet, as properly.
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Repeat for all of the tortillas, then instantly garnish with some chopped crimson onion, lime juice, cilantro, jalapeño, and/or vegan bitter cream. Slice and serve whereas it is nonetheless sizzling and crispy.For making these a meal, add some evenly mashed black beans or pinto beans to the mushroom combine or serve with a facet of spiced beans!
To make the quesatacos gluten-free, use the tamari as an alternative of soy sauce, be sure that your gochujang is gluten-free, and use gluten-free tortillas.
To make it soy-free, use coconut aminos as an alternative of soy sauce, and make sure that your gochujang is soy-free, which will be troublesome to search out. As an alternative use to gochugaru flakes and balsamic vinegar
Energy: 266kcal, Carbohydrates: 36g, Protein: 8g, Fats: 10g, Saturated Fats: 3g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 1g, Sodium: 730mg, Potassium: 508mg, Fiber: 4g, Sugar: 9g, Vitamin A: 976IU, Vitamin C: 11mg, Calcium: 92mg, Iron: 3mg
Diet data is routinely calculated, so ought to solely be used as an approximation.
Substances and Substitutions
- oil – To sauté.
- crimson onion – Provides umami taste to the filling.
- mushrooms – That is the bottom on your filling. I like to make use of white, cremini or portobello
- soy sauce – You should use tamari for gluten-free.
- ginger garlic paste – Provides a lot superb taste to enrich the gochujang! Use minced garlic and ginger if wanted
- maple syrup – Enhances the sweetness within the gochujang.
- lime juice – For tang.
- gochujang – Provides a spicy-sweet-umami taste. Use gluten-free and/or soy-free, if wanted.
- floor spices – You’re seasoning the mushrooms with paprika, Tex mex chili powder, and cajun spice mix. You’ll additionally sprinkle some chili powder on the outsides of the tacos earlier than grilling them within the pan.
- tortillas – Use gluten-free, if wanted.
- sizzling sauce – Select your favourite!
- vegan cheese – Provides melty creaminess to the quesatcos.
- toppings – Prime these with chopped onion, cilantro, jalapeños and a few vegan bitter cream.
Suggestions
- Whereas the mushrooms are cooking, make certain to stir just a few occasions to ensure they aren’t sticking to the underside of the pan.
- You possibly can put cheese on one facet of the mushrooms or either side if you’re stuffing the tacos. It is determined by how tacky you need these!
Tips on how to Make Mushroom Quesatacos
First, make the cajun gochujang mushrooms.
Warmth a big skillet over medium warmth, add the oil and onions and stir for a minute. Then, add the mushrooms, all the sauces, and the spices and salt and blend very well. Cowl with a lid and prepare dinner for 15 to twenty minutes, opening the lid each 6 minutes or so to stir just a little bit and examine to ensure the nothing is sticking to the skillet. The mushrooms launch a number of moisture as they prepare dinner, so that you shouldn’t want to essentially add any further moisture. If they’re drying out an excessive amount of then splash a little bit of water or inventory.
Proceed to prepare dinner till the mushrooms are cooked to desire. Then, take away the mushrooms from the skillet or simply transfer them to the facet, when you’ve got a big sufficient skillet.
Now, make the quesatacos.
Take one tortilla and brush some sizzling sauce on one facet and sprinkle just a little little bit of the chili powder. Then, place tortilla into the skillet, hot-sauce-side down.
Add a number of the mushrooms and a few cheese to half of the tortilla, and fold the tortilla over. You possibly can add cheese on either side of the mushrooms, in case you like.
Proceed to prepare dinner till the tortilla will get golden on one facet. Then, flip and proceed to prepare dinner till the tortilla is golden on the opposite facet, as properly.
Repeat for all of the tortillas, then instantly garnish with some onion, lime juice, cilantro, jalapeño, and/or vegan bitter cream. Slice and serve whereas it’s nonetheless sizzling and crispy.
What to Serve with Mushrooms Quesatacos
You possibly can serve this by itself or with some salsa for dipping! If you’d like a facet, embody chips and queso.
Incessantly Requested Questions
This recipe is of course nut-free.
To make the quesatacos gluten-free, use the tamari as an alternative of soy sauce, be sure that your gochujang is gluten-free, and use gluten-free or corn tortillas.
To make it soy-free, use coconut aminos as an alternative of soy sauce, and make sure that your gochujang is soy-free. Or use Gochugaru flakes and a contact of balsamic vinegar.
These are tacky tacos with that you just crisp up like a quesadilla.
