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Vegan BBQ Pulled Lion's Mane Mushroom Tacos

I'm gonna go out on a limb here and say I've just cooked the best vegan pulled pork alternative! Yes, better than jackfruit! Actually a lot better. These BBQ pulled Lion's Mane mushroom tacos are just pockets of bursting flavors, smoky, savory, a little touch of spicy, and unbelievably "meaty".

Jackfruit is a fine choice for vegan pulled "pork" but I've always found they have a natural tartness that goes against what you'd want in a taco or a burrito, also the texture of jackfruit is a little bit on the crumbly side and not stringy enough. On the other side, Lion's Mane mushroom was just a dream! They are so velvety tender, pull apart like a dream and so moist and stringy! Also they soak up sauces and flavors like a sponge!

I also made the taco "meat" out of lentils and onions to give the tacos more structure and protein. Like how Lion's Mane is a perfect alternative for "pulled meat", lentils are perfect for the minced type, without any chopping or murdering ;)


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!


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