Meaty, chewy and delicious vegan mushroom and black bean tacos. Sure to satisfy even the pickiest carnivore. Gluten free, dairy free and meat free. Pressure cooker and stove top directions available.
Taco night. Those two words are music to my ears. I love a good ol’ taco night because it’s always delicious and super easy to cook.
Taco night is even more fun when you’re vegan. No joke! We get a whole world of plants to experiment filling tacos with: Lentils, sweet potatoes, red beans, black beans, chickpeas, roasted veggies…. The list is endless.
Lately, my favorite vegan taco filing has been these black bean and mushroom tacos. They pair perfectly for a chewy, meaty mouthfeel.
The protein and fiber help to fill you up without weighing you down and making you feel greasy and gross. Who wants rotten animal muscle in their body anyway.
Mushrooms are one of my favorite foods. They’re a perfect meat alternative. When you chop them up finely, they resemble the texture of ground beef.
Not only are they delicious, but mushrooms are rich in B vitamins, selenium, potassium and copper. Mushrooms can also lower your risk of breast cancer and increase your vitamin D if they were exposed to UV rays.
As if taco night could get any easier, cooking with a pressure cooker makes this recipe almost effortless.
Don’t worry if you don’t have a pressure cooker. You can still make these vegan tacos on the stove. If you have a cast iron pan, it makes these tacos even tastier.
These chewy and delicious mushroom and black bean tacos will satisfy even the biggest carnivore. They are also very versatile and the mushroom and black bean filling is great on top of vegan nachos or in a burrito.
Let me know in the comments below how you liked these vegan tacos!
Share with a friend who is interested in delicious, easy vegan tacos.