Vegan Portobello Mushroom Tacos

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2 portobello mushrooms, rinsed thoroughly and sliced – 1 large carrot, sliced thin
1 radish, sliced
1/2 can garbanzo beans, drained and rinsed
2 tbsp olive oil
Few pieces of raw green cabbage, chopped coarsely – Corn tortillas
1/2 avocado, sliced
1/2 lime wedge
cilantro for garnish
Seasonings: paprika, cayenne pepper, salt/pepper


In a medium sized pan, heat olive oil on medium heat. Add carrot and mushroom slices. Cook for 3 minutes. Add chick peas/garbanzo beans. Cook for about 6 minutes total or until vegetables begin to soften. Add seasonings. Place warm tortillas on a plate and place down raw cabbage first. Add mushroom and carrot mixture. Top off with sliced avocado and radishes and garnish with cilantro. Squeeze lime juice just before serving.

The human behind the food

All recipes have been prepared by Devin Bowes, owner of Nutrication Wellness.