I really love “Mexican” food. There are not a lot of vegan Mexican food options, even in Los Angeles, unless I go to an all-vegan restaurant, and at that point I’d probably order something else. So one of my favorite things to do is come up with ways to mix these flavors in my kitchen, and that is what I did tonight! I had originally planned on going with one of my staples, a flatbread pizza with beans and whatnot, but when I was shopping at Trader Joe’s, I was struck with inspiration when I saw the portobello mushroom caps.
A word really quickly about food and my cooking: I buy organic whenever possible. Sometimes, I can’t find what I need when I need it organic, so oh well. Also, I am almost always cooking for 1, which should make it easy for you to figure out my recipes if you’d like to cook for more people. I eat a lot of food, but it is loaded with nutrition, so I really don’t care, plus, I work out! I also obsessively track calories, so every bit of my food is weighed on a scale, and I will include those weights for vegetables and serving sizes for other items, where applicable. If you think my portions are too large, feel free to cut them down! Recipes are merely guidelines for creation.
Ingredients: portobello mushroom caps, Beyond Meat chicken strips, Follow Your Heart Vegan Gourmet cheddar shreds, Trader Joe’s refried pinto beans, a sweet potato, grape tomatoes, jalapeño, and avocado! Not pictured: zucchini (I forgot about it until I started cooking!)
Let’s get to this recipe, right?
Ingredients (serves 1):
- 2 portobello mushroom caps (about 3 oz each)
- 1 serving of refried beans (I normally go black, but I mixed it up with these since they’re veg)
- 1 very small sweet potato (~100g)
- 1 small-medium zucchini (~100g)
- 1/2 a large jalapeño (if you’re into that), 1/2 diced and 1/2 sliced
- Seasonings (I used sea salt, cayenne, cinnamon, and cumin, but whatever you have and like works)
- 1/2 serving Beyond Meat chicken strips, or your choice of meatless protein, thawed
- Several grape tomatoes (I cut up 7 and used 5)
- 1 oz vegan cheese (I personally use Follow Your Heart’s vegan shreds because they’re a little lower in calories than Daiya, and I absolutely love their restaurant, so I like to support them!)
- 1/4 an avocado, to put on top
- Preheat your toaster oven to 400 degrees (note: I almost always use my toaster oven, because it seems silly to turn on my oven when I am cooking for just me. If you don’t have one, your conventional oven would probably be just fine. But invest in a toaster oven… they’re the best!)
- Scrape the gills out of the mushroom. This isn’t something I do usually with mushrooms, but I knew these babies were going to be loaded to the top, so I figured I’d need the room. Then, fill them with the refried pinto beans. Set aside.
- Dice up the sweet potato into small cubes. Add them to a pan over medium heat with a tiny amount of your choice of cooking oil. Dice up the zucchini and half of the jalapeño, and after the sweet potato starts to have a little give, add them to the pan. Sprinkle with the spice mixture, stir, and cover to allow to steam a bit while cooking. Cut up the Beyond Meat (or your choice of protein) and add to the mixture at the end.
- Once the sweet potatoes are soft, remove from the heat and scoop the mixture into the mushroom caps. Top with sliced tomatoes and vegan cheese. Add the jalapeño slices to the top, and get ready to bake!
5. Bake at 400 for about 20-25 minutes. The mushroom cap will soften and the cheese will melt when they’re ready. Top with slices of avocado and enjoy!