Roasted Oyster mushrooms offer a meaty texture and flavour to these richly spiced fajitas. Enjoy with cheese and soured cream or make them fully vegan with garlicky black beans.
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Ingredients
Method
Ingredients
For the marinade:
50ml olive or avocado oil
1 tbsp maple syrup
2 tbsp soy sauce
1/2 lime, juiced
2 tsp Bart Smoked Garlic Paste
1 tsp Bart Cajun
1 tsp Bart Ground Cumin
1 tsp Bart Sweet Smoked Paprika
Pinch of Bart Cayenne Pepper
Bart Sea Salt and Black Pepper, to taste
For the veg:
200g Portobello mushrooms
200g Oyster mushrooms
1 medium red onion
1 large red pepper
1 large yellow pepper
For the guacamole:
2 ripe avocados
Squeeze of lime (around 1-2 tsp)
2 tbsp fresh coriander
Pinch of Bart Chipotle Chilli Flakes
Generous pinch of Bart Sea Salt
Crack of Bart Black Pepper
Dash of olive oil
For the black beans:
400g tin of black beans, with their liquid
1/2 tsp Bart Garlic Granules
Bart Sea Salt, to taste
To serve:
Lightly toasted tortillas
Avocado slices
A handful of coriander, finely chopped
Sliced fresh chilli
Grated cheese
Soured Cream
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Method
Preheat the oven to 225oC/425o/Gas Mark 7. Start by mixing the spice marinade. Add the oil, maple syrup, soy, lime juice, garlic paste, spices, seasoning and whisk together until thoroughly blended.
Thickly slice the mushrooms, pepper and onion and add to a large roasting tin. Pour over the marinade and mix to thoroughly coat. Place in the oven for 10-15 minutes until lightly charred, then reduce the heat to 190oC/375o/Gas Mark 5 and cook for a further 30-40 minutes, until meltingly soft.
Whilst the veg cooks, make the guacamole. Lightly mash the avocado and mix through the chilli flakes, coriander, a sprinkle of salt and squeeze of lime. Emulsify with a dash of olive oil.
Towards the end of the roasting, tip the black beans and their liquid into a saucepan, sprinkle over the garlic granules and cook gently on low for 10 minutes, until the liquid has reduced and thickened slightly.
When ready to eat, warm the tortillas for 1-2 minutes in a hot pan. Start with a spoon of guacamole, topped with a spoonful of veg, black beans or cheese and soured cream. Top with coriander and fresh chilli. Fold and enjoy!
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Comments
07/12/22
Sounds delicious sent recipe to my daughter in Australia for her friends vegan Xmas dinner