Cedric stops by to share his Asian fusion vegan taco recipe.
Ingredients for Marinade:
1/4 cup brown sugar (or coconut sugar)
1/4 cup soy sauce
4 tbsp toasted sesame oil
2 tbsp seasoned rice wine vinegar
2 tbsp minced fresh ginger
1 tbsp Gochujang (Korean red pepper paste)
4 garlic cloves, minced
6 portobello mushrooms, stems and gills removed
2 red bell peppers, cut in half, seeds and stems removed
Marinate anywhere between 30 minutes and 24 hours.
Ingredients for Asian Pear Salsa:
2 medium Asian pears, diced (skin on or off) or 1 large
1/4 cup of lime juice
1/4 cup red onion, finely diced
1 jalapeño pepper, seeds removed
1/2 cup of cilantro, chopped
Ingredients for Gochujang Crema:
1/2 cup of vegan mayonnaise
2 tbsp of lime juice
2 tsp of Gochujang
In a small bowl, whisk together the ingredients for the marinade.
Once the sugar has dissolved, pour the marinade onto a shallow baking sheet or into a plastic bag.
Add the mushrooms, turning to coat.
Marinate for for 30 minutes up to 24 hours in the refrigerator, turning occasionally.
While the mushrooms marinate, whisk together the ingredients for the Gochujang Crema in a small bowl. Cover and set aside.
In a medium bowl, combine the ingredients for the salsa together.
Preheat your grill or grill pan to medium-high.
Remove the mushrooms from the marinade, but keep the marinade.
Cook mushrooms for 5 minutes per side or until lightly charred on both sides.
Slice each mushroom into 5-6 strips. Set aside.
Grill the peppers for 1-2 minutes per side, brushing with the remaining marinade.
Slice each pepper half into 5-6 strips.
Spread the Gochujang Crema on each warmed tortilla. Add shredded lettuce and a few strips of portobello and red pepper. Top with Asian pear salsa, slices of avocado, sesame seeds, green onions, and cilantro (if desired).