Our friend, Turnip Vegan, renowned chef and cookbook author, for several years now has been growing his own mushrooms at home using our BoomRoom II grow tent in conjuction with our mushroom grow kits and spawn. He then uses his homegrown mushrooms to craft creative, cruelty-free, health-concious recipes to share with us. Below is his Mushroom Taco Soup Sourdough Bowl with homegrown oyster mushrooms!
Vegan Mushroom Taco Soup Sourdough Bowl
Prep Time: 20-25 minutes
Cook Time: 45 minutes
Servings: 5-6
Taco Soup
• 8 dried chili pods
• 1 roasted red bell pepper
• 1/4 roasted red onion
• 3-4 roasted garlic cloves
• 1 x 8 ounce can tomato sauce with jalapeño
• 2 Tbsp avocado oil
• 1 Tbsp cumin
• 3 cups vegetable broth
• Salt & pepper to taste
Mushroom Taco Grounds
• 8 ounces oyster mushrooms
• 1/2 cup panko bread crumbs
• 1/2 cup cooked quinoa
• 1/4 cup tomato sauce with jalapeño
• 1 x pack taco seasoning
• 1/3 cup vegetable broth
Ingredients
• 2 cups vital wheat gluten
• 7 0z of Lion's Mane (about 2 cups)
• 1/2 cup nutritional yeast
• 1 Tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp allspice
• 1 tsp mustard powder
• 2 tsp nutmeg
• 1 tsp cinnamon
• 1 tsp salt
• 1 tsp black pepper
• 3 Tbsp of mustard
• 3 Tbsp of maple
• 2 Tbsp water
• 3 Tbsp liquid amino
• 1/4 cup melted butter
Cranberry Glaze
• 1/4 cup of brown sugar
• 3 Tbsp of mustard
• 1-2 tsp of liquid smoke
• 1/2 cup of liquid amino
• 1/2 cup of fresh cranberries
• 1/4 cup of water
Additional Ingredients
• Black beans
• Sourdough boule
• Avocado
• Cilantro
• Vegan cheese sauce (optional)
Step 1: Soak dried chili pods in hot water for 1 hour.
Step 2: Roast red bell pepper, onion, and garlic in the oven for 20-25 minutes. Allow to cool and remove the seeds for the pepper.
Step 3: Add all Taco Soup ingredients to a blender and blend until smooth. Set to the side.
Step 4: Add mushrooms to a food processor and pulse until you have crumbles. Do not over-process.
Step 5: Add all Mushroom Taco Ground ingredients, except the vegetable broth, to a bowl. Mix well.
Step 6: Add grounds to a pan with some oil, to prevent sticking. Cook for 2-3 minutes, stirring frequently. Add 1/3 cup vegetable broth and allow to simmer, stirring frequently, until all liquid is evaporated.
Step 7: Add soup, grounds, and black beans to a large pan and simmer for 15 minutes, stirring frequently.
Step 8: Create your bowl by removing the center of the sourdough and adding soup, avocado, cilantro, and cheese sauce. Enjoy!