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. 

Ingredients

  • 3.0 tbsp. olive oil
  • 2.0 tbsp. garlic, minced
  • 3.0 cups mushroom stems
  • salt, to taste
  • 2.0 tbsp. nori seaweed powder
  • 3.0 tbsp. soy sauce
  • .5 tsp. chili flakes (adjust to taste)
  • 4.0 tostadas
  • 1.0 avocado
  • vegan mayonnaise

Preparation

 

  1. 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. 
  2. Stir and cook: When the mushroom stems are tender, stir in the soy sauce and chili flakes. Cook until the liquid has evaporated.
  3. Assemble: Serve on tostadas layered with mashed avocado and vegan mayonnaise.