Mushroom tostada
Give this classic Mexican dish a plant-based spin with crispy tortillas and perfectly-seasoned mushroom stems. Layered with avocado and vegan mayonnaise, these tostadas deliver all the satisfaction of the original—proving plant proteins can do it all.
Preparation
- Sauté: Heat the oil in a pan, then add the minced garlic, mushroom stems, and salt. Sauté for a minute, then add the nori seaweed and mix well.
- Stir and cook: When the mushroom stems are tender, stir in the soy sauce and chili flakes. Cook until the liquid has evaporated.
- Assemble: Serve on tostadas layered with mashed avocado and vegan mayonnaise.
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