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.