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
- 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.
Try Plant-based Today
Sign up to get great tips and recipes
