Asian Fusion Veggie Tacos {Vegan, Gluten-Free}
Fresh portobello and kale cooked in a sweet and salty teriyaki sauce topped with a crunchy vinegar slaw and buttery edamame sounds like a pretty great way to eat your vegetables if you ask me.
The flavors here taste a lot like sushi in my opinion. The kale takes on the salty, earthy flavor of nori, the tortillas give a carby bite like rice would, and the slaw adds the fresh cucumber crunch.
You can have these tasty, healthy tacos in about 15 minutes. And since they’re all veggies, you can feel guilt free about eating of them… well.
Once a sesame oil skeptic, I’m now a convert. In college, I bought a bottle and used it in the same manner as you would use vegetable oil. To my horror, I found out the hard way how strong this flavor is. Woah. Clear your sinuses and your appetite with that stuff. I hadn’t used it since but recently I decided to give it another try. A dab’l do ya with this oil, just a little bit is enough to give you that unmistakeable smokey, nutty flavor. You can find this ingredient in the Asian foods, it will be a dark brown color. It is not 100% necessary in this recipe if you don’t have any on hand, but if you do, it adds a deep background flavor.
Asian Fusion Veggie Tacos
Serves 2-3
Fresh portobello and kale cooked in a sweet and salty teriyaki sauce topped with a crunchy vinegar slaw and buttery edamame sounds like a pretty great way to eat your vegetables if you ask me.
Slaw
2 Tablespoons White Wine Vinegar
1 Tablespoon Sugar
1 Tablespoon Vegetable Oil
1/2 teaspoon Salt
3 cups Coleslaw Mix
Teriyaki Sauce
1/4 cup Brown Sugar (preferably dark brown sugar)
1/4 cup Low-Sodium Soy Sauce
1 clove Garlic, minced
1/2 teaspoon Ginger Powder or fresh Ginger, minced
1/4 teaspoon Sesame Oil (optional)
Tacos
2 Large Portobello Caps
3 cups chopped Kale
1/2 cup shelled, cooked Edamame
6 (6") Tortilla Shells, Flour, Gluten-Free, or Corn
Instructions
In a medium bowl, mix all slaw ingredients together and set aside until tacos are ready. Before serving, stir again.
Combine all teriyaki sauce ingredients together in a small bowl.
Cut portobello caps in half and then in 1/4 inch strips.
Add the portobello, kale, and half of the teriyaki sauce to a pan over medium-high heat. Cook 7-8 minutes, stirring occasionally.
Taste the mixture and decide if you would prefer more teriyaki sauce. If so, add more, reserving any extras to serve on the side.
Cook the mixture an additional 2-3 minutes or until desired softness.
To assemble the tacos, add a layer of the portobella mixture, followed by slaw, and sprinkle with edamame. Serve with toasted sesame seeds, red pepper flake for additional heat, cilantro or parsley, lime, spicy mayo, or Siracha.
