Eggplant and Mushroom Chipotle Tacos
Eggplant and Mushroom Chipotle Tacos
Delicious vegetarian tacos using Eggplant and Mushrooms. Created by Claire Groebner.
Ingredients
- For Chipotle Cashew Cream
- 1 cup cashews
- ½ cup or more water
- ¼ tsp chipotle powder
- 1 tbsp nutritional yeast
- 1 clove garlic minced
- Salt to taste
- For Eggplant and Mushroom Chipotle Tacos
- 1 medium or large eggplant, sliced in two inch pieces
- 8 ounces mushrooms, sliced
- 2 tbsp tamari or soy sauce, or more to evenly coat
- 2 tbsp olive oil, or more to evenly coat
- ¼ tsp chipotle powder
- 1 tsp cumin
- 1 cloves garlic
- Salt and pepper to taste
Instructions
Chipotle Cashew Cream
- Soak cashews for at least four hours.
- Blend all ingredients together, adding water as necessary to make the sauce smooth and creamy.
Eggplant and Mushroom Chipotle Tacos
- Toss eggplant and mushrooms with spices, olive oil, and tamari.
- Roast at 400 degrees for 20 minutes, flipping halfway through.
- Serve in a corn tortilla with Chipotle Cashew Cream, sliced avocado, caramelized red onions, cilantro, and adobo sauce if desired.
