5.0
(2)
Your folders
Your folders
Export 24 ingredients for grocery delivery
Step 1
Shred the mushrooms with your hands and place in a bowl with the onion, bell pepper and all of the dry seasonings. Toss to coat.
Step 2
Heat the oil in a large skillet over medium heat. Add the veggies and allow to sit undisturbed for 3-5 minutes, or until the bottom layer starts to brown and the mushrooms have released their moisture. Toss and cook for another 3-5 minutes. Pour in the BBQ sauce and simmer on low for a couple more minutes. Be sure to keep the heat low so the sauce doesn't burn.
Step 3
While the veggies are cooking, combine all of the slaw ingredients (except for the cabbage & cilantro) in a bowl to make vegan ranch. Taste and adjust the seasonings as needed. Add the cabbage & cilantro to a large bowl and toss with 3/4 of the sauce. Set aside.
Step 4
Heat the tortillas over an open flame or in a skillet. To assemble, layer each tortilla with mushrooms, slaw, avocado, pickled onions and cilantro. Serve the leftover ranch and lime wedges on the side.
Your folders
planted365.com
5.0
(1)
15 minutes
Your folders
upbeetanisha.com
45 minutes
Your folders
alphafoodie.com
5.0
(9)
20 minutes
Your folders
copymethat.com
Your folders
olivesfordinner.com
5.0
(8)
25 minutes
Your folders
allrecipes.com
4.9
(17)
30 minutes
Your folders
riceguysla.com
15 minutes
Your folders
loveandlemons.com
4.7
55
Your folders
justinesnacks.com
20 minutes
Your folders
yuzubakes.com
5.0
(1)
Your folders
washingtonpost.com
3.8
(6)
Your folders
lazycatkitchen.com
5.0
(3)
15 minutes
Your folders
omnivorescookbook.com
5.0
(15)
15 minutes
Your folders
loveandlemons.com
5.0
12
Your folders
forkandbeans.com
4.4
(14)
30 minutes
Your folders
rabbitandwolves.com
5.0
(3)
15 minutes
Your folders
cookingforpeanuts.com
5.0
(2)
15 minutes
Your folders
mypureplants.com
4.9
(8)
15 minutes
Your folders
thissavoryvegan.com
5.0
(2)
20 minutes