Shiitake Tacos

Minced tempeh and shiitake mushroom stem simmer with nuanced spice in this effortless, almost instant entree. With a smoky, subtly charred edge from the kiss of a cast-iron skillet, no one would ever miss the meat here. Finely chopped, the hearty, toothsome texture enhances plant-based proteins with an extra meaty mouthfeel and incredibly rich, beefy taste.
Stored in an airtight container in the fridge, leftover shiitake taco meat can last up to 1 week.

Recipe & photo by Hannah Kaminsky.

For a detailed explanation of this recipe, please follow this link.

https://bittersweetblog.com/2021/09/13/shiitake-tacos/

Ingredients (4 SERVINGS) (20 minutes (+rehydration overnight))

  • 1 (8-Ounce) Package Tempeh, Roughly Chopped
  • 1 Cup Rehydrated Shiitake Mushroom Stems
  • 3 Cloves Garlic, Minced
  • 2 Tbsp Olive Oil
  • 1/4 Cup Tomato Paste
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Balsamic Vinegar
  • 2 tsp Chili Powder
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Hot Sauce, to Taste
  • 8 Corn Tortillas
  • as needed Cilantro
  • as needed Avocado
  • as needed Fresh Salsa
  • as needed Shredded Cabbage or Lettuce

Steps

1
Place the tempeh, shiitake mushroom stems, and garlic in the bowl of your food processor. Pulse until the mixture is finely minced, roughly approximating the consistency of ground beef. Be careful not to overdo it, as you don’t want to end up with a puree
2
Heat the oil in a cast iron skillet over medium heat. Once shimmering, add the minced tempeh mixture and saute until lightly browned, stirring occasionally, for 8 - 10 minutes.
3
In a separate dish, mix together the tomato paste, soy sauce, balsamic vinegar, chili powder, paprika, oregano, and 1/2 teaspoon hot sauce until smooth. Add the seasoning paste into the skillet and stir well to incorporate.
4
Continue to cook until the mixture begins to darken, stirring frequently, for 5 - 8 minutes longer.
5
Remove from the heat and adjust the seasoning to taste, adding more hot sauce if desired.
6
To serve, top each tortilla with 1/8th of the shiitake taco meat and cilantro, avocado, salsa, and lettuce or cabbage to taste. Enjoy right away, while still hot!

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