Vegan Keto Harissa Mushroom Tacos
I've always heard that Keto and Vegan don't mix, so over the next few months I am going to be searching the web for some bad ass Vegan, Keto friendly recipes to see if this is something I could add into my everyday life.
I found this one over at Healthy Nibbles and Bits. They have a lot of good recipes over there, check them out! Also, I will definitely be having these again. Two thumbs up AND they made it to the meal plan!
- 1 pound portobello mushrooms
- 1/4 cup spicy harissa, or use a mild harissa
- 3 Tablespoons olive oil, divided
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 6 collard green leaves
- 2 medium ripe avocados
- 2 Tablespoons chopped tomatoes
- 2 Tablespoons chopped red onion (I left this out)
- 1 1/2 to 2 Tablespoons lemon or lime juice
- pinch of salt
- 1 Tablespoon chopped cilantro
- chopped tomatoes
- vegan sour cream
- Remove the stem of the portobellos and rinse, pat dry.
- Mix harissa, 1 1/2 Tablespoons olive oil, cumin, and onion powder in a bowl. Brush each mushroom with the harissa mixture making sure to cover the edges of the mushroom as well. Let mushroom marinate for 15 minutes.
- While the mushrooms are marinating, prepare the guacamole. Halve and pit the avocados and scoop out the flesh. Mash avocados and mix in chopped tomatoes, red onion, lemon or lime juice, salt, and cilantro. Set aside.
- Rinse collard greens and remove the stems, set aside.
- When the mushrooms are done marinating, heat 1 1/2 Tablespoons of olive oil in a skillet or saute pan over medium-high heat. Place the mushrooms in the pan and cook for 3 minutes. Flip over and cook for another 2-3 minutes. Both sides should be browned.
- Turn off the heat and let the mushrooms rest for 2-3 minutes before slicing.
- Take a collard green leaf and fill it with a few slices of portobello. Add guacamole, chopped tomatoes, vegan sour cream, and cilantro to taste.