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Mushroom and Spring Onion Tacos

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Ingredients

Adjust Servings:
600g Mushrooms - cut in half or quarters if large
1 bunch Spring Onions - chopped
100g Sweet Potatoe flesh - cooked
50g Buckheat Flour
0.5 tsp Baking Powder
1tsp Coconut Oil
Extra buckwheat flour for rolling

Mushroom and Spring Onion Tacos

Features:

    Ingredients

    Directions

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    Steps

    1
    Done

    Drizzle the aminos over the mushrooms. Season. Bake for 20 minutes.

    2
    Done

    Put the potato in a food processor until smooth. Add the flour. Season. Mix until it forms a dough. If it is wet add a little more flour. Roll into a ball. Cut into 8 pieces. Roll each of those into a ball. On a floured surface flatten each one. Roll each into a circle about 10cm across. Dust off excess flour.

    3
    Done

    Heat a pan to medium heat wipe with coconut oil. Cook each taco on one side until it is browned. Turnover and repeat.

    4
    Done

    5 minutes before the mushrooms are ready put the spring onions on the same tray in the oven.

    5
    Done

    Serve the veggies in the tacos.

    RdC

    previous
    Sun Dried Tomatoe Roasted Chick Peas and Rocket
    previous
    Sun Dried Tomatoe Roasted Chick Peas and Rocket

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