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  • iamtacman


An absolutely delicious and mouth watering take on the classic taco. If you ever choose to

have a meat-free day then this is your go to recipe; the flavours are intense.


2 tbsp olive oil

1 medium red onion

2 cloves garlic

1 jalapeño pepper

1 red pepper

1 tbsp smoked paprika

1 tbsp cumin

750g mushrooms

1 tbsp soy sauce

1 tsp marmite

1 tbsp BBQ sauce

Tabasco or any hot sauce to taste

To serve

10 small tortillas

Iceberg lettuce

Cherry tomatoes





1. Prep. Peel and dice the red onion. Peel and grate the garlic. Trim, halve, core and dice the pepper. Finely dice the jalapeño. Wash the mushrooms under cold water then add them to a food processor and pulse until all the large pieces have broken down and you’re left with a mince-like texture.

2. Start cooking Warm the olive oil in a pan over a medium heat. Add the onions and a pinch of salt to the pan and stir for 5-6 minutes. Add the garlic and jalapeño to the pan and stir for 1 minute. Add the pepper to the pan and stir for 2 minutes. Add the paprika and cumin to the pan and stir for 1 minute. Add the mushrooms to the pan and stir for 8-9 minutes until most of the moisture from the mushrooms has evaporated. Add the soy sauce, BBQ sauce, tabasco (hot sauce) and marmite (yeast extract) and stir for 1 minute.

3. Assemble your taco. To serve, add a couple of tablespoons of the mince mushroom onto each tortilla, then top with a spoonful of the diced cherry tomatoes, thinly sliced lettuce, cheese, a slice of Avocado and finally squeeze some lime juice over it. Dive right in!

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