Ingredients
MUSHROOMS:
4 portobello mushroom caps, sliced
3 tablespoons vegan Worcestershire sauce
2 tablespoons balsamic vinegar
½ teaspoon garlic powder
½ teaspoon cumin
³⁄₁₆ teaspoon oregano
¼ teaspoon smoked paprika
1 dash cayenne pepper
SWEET POTATOES:
2 sweet potatoes, chopped
2 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon smoked paprika
1 dash sea salt
Directions
Step 1
In a small bowl make your marinade by adding the vegan Worcestershire sauce, balsamic vinegar, garlic powder, cumin, oregano, smoked paprika and cayenne pepper and mixing thoroughly. Cut mushroom caps into 1/4 inch slices and add to a large bowl. Pour marinade over mushrooms, toss until evenly coated the marinate in the fridge for 1-2 hours.
MUSHROOMS:
4 portobello mushroom caps, sliced
3 tablespoons vegan Worcestershire sauce
2 tablespoons balsamic vinegar
½ teaspoon garlic powder
½ teaspoon cumin
³⁄₁₆ teaspoon oregano
1 dash cayenne pepper
¼ teaspoon smoked paprika
Step 2
While the mushrooms marinate peel and cube your sweet potatoes. Add to a baking pan and add olive oil, garlic powder, smoked paprika, sea salt and mix with hands until evenly coated. Spread the sweet potatoes out on the baking pan and bake at 400F for 30-35 mins tossing half way through.
SWEET POTATOES:
2 sweet potatoes, chopped
2 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon smoked paprika
1 dash sea salt
Step 3
auté the the mushrooms in a cast iron skillet over medium heat for 10 mins and remove from heat. Serve on corn tortillas and top with sliced red onions, guacamole and hot sauce.
