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Spicy Portobello Vegan Tacos with Cilantro Crema

Rika of Vegan Miam
  • 90 minutes
  • Serves 2

INGREDIENTS

1

Bay leaf, dried

1/2 cup

Cilantro, lightly packed

7

Garlic clove

1/2 tsp

Garlic powder

1

Jalapeno

1

Lime, wedges

6 oz

Portobello mushroom

3 1/2 cups

Tomatoes, canned

1/4

White onion, large

2 tbsp

Vegetable bouillon

1

Pico de gallo, store-bought or homemade

1 1/2 cups

Rice, long grain

1/4 tsp

Black pepper

1/2 tsp

Cayenne

6 tbsp

Chili powder, mild

1/2 tsp

Kosher salt

2

Salt

7/16 cup

Vegetable oil

2 tbsp

Vinegar

3 1/2 tsp

Cumin, ground

1

Corn tortillas, store-bought or homemade

3 6 ounce containers

Yogurt, plain dairy-free

2 tbsp

Water