Mushroom Tacos

Makes 3-4 tacos.

Ingredients:

• 4 mini corn tortillas
• 1/2 packet of chestnut mushrooms, cut into quarters
• 1 tbsp tamari
• 3 cloves garlic, crushed
• 1 yellow pepper, cut into slivers
• 1/4 red cabbage, sliced thin with a mandolin or shredded
• Juice of 1/2 lemon
• 1 tsp maple syrup
• Salt
• 1/2 can of black beans
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 2 heaped tbsp coconut yoghurt
• Juice 1/2 lime
• A small handful of coriander, roughly chopped

Method:

1. Preheat your oven to 200 degrees Celsius. Put the mushrooms in a baking dish and cover in the tamari and two cloves of garlic. Stir to coat and bake in an oven dish for 20-25 minutes until slightly crispy.
2. Cook the peppers in a pan on high heat with a little oil. Sauté for about 5-7 minutes until slightly charred and softened.
3. Make the pickled red cabbage by squeezing the lemon juice over them, with a pinch of salt and a teaspoon of maple syrup. Leave to marinate in the fridge for at least 15 minutes. The longer, the better.
4. Sauté a crushed clove of garlic in a little oil on low heat until golden. Add 1/2 tsp smoked paprika and the cumin and dry fry for a minute. Add the black beans alongside a spoon of their liquid and mix it in with the garlic and spices. Season well with salt and pepper.
5. Make a yoghurty sauce by adding a crushed clove of garlic, the lime juice, 1/2 tsp smoked paprika and some salt and pepper to the coconut yoghurt. Whip together until smooth.
6. Toast the tortillas in a pan for 1-2 minutes either side.
7. Top the tortillas with a spoon of red cabbage, a spoon of black beans, a few mushrooms and peppers. Drizzle over a small spoon of the smoky yoghurt sauce and top with a few pieces of fresh coriander. Serve right away!