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Vegan Tinga

Mushrooms and carrots are the perfect stand-in for taco meat in this tempting tinga with smoky tomato-chipotle sauce. For an authentic Mexican presentation, serve in corn tortillas or tostadas with lime, diced tomato, refried beans, and vegan cheese or vegan sour cream.
  • 15m

    prep time

  • 30m

    Cook Time

  • 120

    Calories

  • 12

    Ingredients

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Ingredients

8

Servings

Instructions

  • Mix garlic, oregano, salt and pepper in small bowl; set aside.

  • Heat oil in large skillet on medium heat. Add tomato paste and paprika; cook 2 minutes, stirring constantly. Add onions and carrots and cook until softened. Stir in spice mixture and sliced mushrooms; cook 10 minutes, stirring frequently.

  • Meanwhile, place tomatoes and chipotle chili pepper in blender container; cover. Blend on high until smooth.

  • Add tomato mixture to the pan with mushroom mixture. Reduce heat to medium-low and cook until liquid has been reduced to about one-fourth its original volume and has the consistency of pulled chicken.

  • Serve with your favorite vegan accompaniments, such as corn tortillas or tostadas, fresh lime wedges, diced tomatoes, refried beans, shredded lettuce, vegan cheese, vegan sour cream, cilantro, fresh salsa and/or fresh chilies.

  • Test Kitchen Tips:
    • Make sure to cut the mushrooms and onions into thin strips to mimic pulled or shredded meat.
    • The purpose of cooking down the veggie mixture until it has reduced to one-fourth its original volume is to concentrate the flavor and give it the look and feel of shredded meat.

Nutrition information (per Serving)

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