Happy Vegan Taco Tuesday! This Tuesday I thought we should have something from the grill since it’s been nice and warm out. For many people summertime and grilling go hand in hand! So, we are having Vegan Grilled Portobello Tacos!
These Grilled Portobello Tacos are great if you are feeding a group of people that are both vegan and non-vegan. Portobellos are known for their “meaty” texture. If you are feeding a group of people who are not familiar with vegan cooking, tofu may not be the best idea for an introduction to the cuisine. Some people find the texture of tofu to be very odd and others simply can’t get past the idea they have already formed about tofu.
This is a great, easy recipe and I recommend it for non meat eaters and meat eaters alike 🙂
Grilled Portobello Tacos
- 3 Portobello Mushrooms – Stems removed
- 2 Yellow Squash – Cut in half lengthwise and chopped
- 1 Zucchini – Cut in half lengthwise and chopped
- 1 Sweet Potato – Small diced
- 2-5 Cloves Garlic – Whole, Minced or Pressed
- 1 Yellow or Red Onion – Large diced
- 1 Red or Orange Bell Pepper – Remove stem and seeds and cut into wide strips
- Bragg’s Liquid Aminos
- Olive Oil
- Pack of Soft Taco Shells
- 1 Can Black Beans or Dried Equivalent Cooked
- Brown or Mexican Rice
- Toppings of your choice – Spinach, Avocado, Daiya Shreds, Sour Cream Alternative, Salsa, Homemade Guacamole (recipe on this website), Diced Tomato, Olives, Hot Sauce, etc
- Prepare portobellos – remove stems, rinse and dry/wipe with a paper towel.
- Then soak the portobellos in a marinade of Bragg’s, olive oil and garlic.
- Heat grill.
- Prepare veggies as instructed above.
- Cook veggies one of two ways – either in a basket on the grill, in which case you should leave the garlic whole, drizzle with a very small amount of olive oil, wrap in a small piece of tin foil and place in basket as well; or cook veggies in an aluminum foil pouch all together with a small amount of olive oil to prevent sticking and press or mince the garlic on top of the veggies. The second way is usually my preference, but sometimes I like to get a little char on the vegetables 🙂
- At the same time as you are cooking the vegetables, place each portobello gill side down first, on the grill. Cook for 5 minutes, flip, baste heavily with marinade and grill 4-5 more minutes.
- Everything on the grill should be tender at this point.
- At the same time as you are grilling, heat black beans on the stove and cook brown or Mexican rice.
- Prepare tortillas in whatever manner you prefer – heat is a saute pan, wrap in damp paper towels and microwave, or a quick flip on the grill.
- Slice portobello mushrooms into thick strips once they are cool enough to handle but not yet cold.
- Fill your tortillas with ingredients and top as you like!
Happy Summer you guys! I hope everyone is enjoying their summer and will enjoy this recipe! I love portobellos and the rich flavor they have when grilled. These tacos are so delicious I can’t say it enough!
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Have a wonderful night everyone and until next time, please be kind to one another!
Keli – The Alabama Vegan