INGREIDENTS:
*Makes about 5 soft shell tacos
For BBQ Lion's Mane -
8 oz Lion's Mane mushroom
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 cup BBQ sauce
Oil for cooking
For Lentil Taco "Meat" -
1 can green lentil
1 sweet onion, chopped
3 garlic cloves, minced
1 teaspoon cumin
1 teaspoon chili powder
1 tablespoon soy sauce
1/2 tablespoon coconut amino
TO MAKE:
- Drain and rinse the lentils;
- In a frying pan, heat a drizzle of oil, saute the onions for about 3 minutes till fragrant, add in the garlic and cook for another minute;
- Transfer the rinsed lentils to the pan, add in all the spices, toss to coat evenly and toast the spices for 1-2 minute;
- Add the soy sauce and coconut amino, keep stirring till lentils are cooked through and most of the liquid is gone, set the lentils aside and keep warm;
- Trim off the hard wood roots of the lion's mane, pull into small pieces with your hands;
- In a large nonstick pan, heat about 1/2 tablespoon of cooking oil over medium-high heat, when it's hot, toss in the shredded mushroom, add in the paprika, onion powder, garlic powder, cumin, and oregano, stir to coat the mushrooms evenly and toast the spices;
- Leave the mushrooms to brown on one side before flipping, about 3-4 minutes per side;
- When mushrooms are golden brown, turn off the heat, transfer to a sauce pan and pour in the BBQ sauce, heat over medium heat till the sauce thickens and mostly absorbed;
- Heat the taco tortillas and assemble the tacos with lentil "meat", BBQ lion's mane, avocado, cilantro, and homemade pickled red onions;
- Enjoy!
Comments