Sticky mushroom tacos with easy garlic and herb dressing

4 servings Prep: 10 mins, Cooking: 29 mins
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An easy vegan taco dish packed with nutrients and healthy fibre! Finished with a herby garlic dressing, plus fresh coriander and lime wedges for extra zing.

By Independent Contributor October 26 2021
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Ingredients (22)

For the mushrooms
15 ml sunflower oil
1 onion — sliced
500 g mixed mushrooms — sliced
2 garlic cloves — sliced
5 ml crushed chilli
50 g Knorr Tasty beef with Robertsons Barbeque Spice
15 ml maple syrup
40 ml lemon juice
250 ml Hot Water
For the herb dressing
2 cup fresh mixed herbs — roughly chopped
5 ml crushed chilli
1 garlic clove — minced
15 ml lemon juice
50 ml olive oil
5 ml maple syrup
salt — to season
1 ml Robertson's black pepper
To serve
8 hard taco shells
1 baby red cabbage — shaved
1 avocado — sliced
15 g fresh coriander
1 lime — quartered
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Heat the oil in a pan over a medium heat. Add the onion, mushrooms, garlic and Robertsons Crushed Chillied, and cook down, stirring occasionally, until soft and slightly caramelised.

In a bowl, mix together the contents of Knorr Tasty Beef with Robertsons Barbeque Spice, maple syrup, lemon juice and hot water. Add this to the mushrooms mix in the pan.

Cook down until thickened. Remove from the heat.

Herb Dressing

For the herb dressing, just blend everything together until smooth, adding more oil if necessary. Season to taste with salt, Robertsons Black Pepper and lemon juice.

To assemble the tacos, divide the shaved cabbage between the tacos. Top with the mushrooms and avocado. Drizzle over the herb dressing. Garnish with fresh coriander and lime wedges.

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