Who said tacos have to be filled with meat? You can stuff a tortilla with whatever you want and still get a fiesta going . . . so, let’s give these Vegan Portobello Steak and Squash Tacos a spin!
These plant-based take on tacos are vegan, gluten-free and super satisfying. They also made with some of the most beautifully bright and vibrant colors that simply scream summer.
The portobello steak is tender, juicy and pretty darn close to the real deal. Then the roasted squash adds a nice crispy, buttery and absolutely delicious flavor to the mix.
Oh! And you can’t forget the cilantro! This green herb gives each bite of these tacos a real fresh flavor to top it all off.
The sun is out and you should have a taco in hand! Simple as that! So, what are you waiting for? Let’s get cooking!
Portobello Steak and Squash Tacos [V + GF]
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Yield: 2 to 3 servings
Medium-sized mixing bowl
Large pan or wok (see mine!)
For the squash:
1/2 butternut squash, seeded & peeled
2 Tbsp olive oil
Sea salt & pepper to taste
For the mushrooms:
3 Tbsp balsamic vinegar
2 Tbsp coconut aminos
2 twist of sea salt grinder
6 oz portobello mushrooms (2 large/3 medium), wiped clean
1 Tbsp olive oil
1 clove garlic, minced
For the tacos:
6 small corn tortillas
1 bunch fresh parsley, washed and dried
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Cut butternut squash into 1/2″ cubes. Add to a medium-sized mixing bowl. Add olive oil, salt and pepper then use clean hands to mix together.
- Pour the squash onto the parchment-lined baking sheet, spreading in an even layer. Place squash on the top rack of the oven and set a timer for 25 minutes. Flip about halfway through.
- Move on to the mushrooms. Combine vinegar, aminos and salt in a small bowl. Set aside.
- Heat olive oil over low heat in your large pan or wok. Once warmed, add garlic and cook until fragrant.
- Once the garlic’s aroma is present, pour in the marinade you just prepared. Increase heat to medium and place portobello mushrooms gill-side down in the pan. Cover and set a timer for 10 minutes.
- When the timer goes off, flip mushrooms to cook on the other side for another 10 minutes, return the cover. At this time, stir the squash with a spatula to flip and redistribute the oil.
- When the timers go off, remove squash from the oven to cool and turn of the burner. Place corn tortillas in the oven for 1 to 2 minutes to warm, be careful not to leave them to long or they will be crispy and fragile!
- Use your spatula to transfer the portobellos to a cutting board and slice into 1/2″ wide strips. To prepare tacos: first add a layer of cilantro on each tortilla, then add desired portobello steak and squash and finally add a few more sprigs of cilantro. Enjoy!