Our friend Turnip Vegan has been inspiring us for years with his passion for creating exciting, healthy, and beautifully crafted vegan food. We've collaborated on some mouth-watering recipes recently such as a lion's mane hot dog, a lion's mane "fish" sandwich, a crispy oyster mushroom wrap, a shiitake "meatball" sandwich, and a reishi pineapple spice drink & popsicle perfect for summer. This time, he's brought to us another enticing summer recipe: poblano pepper enchiladas using your homegrown pink oyster mushrooms!
"Pink oyster mushrooms love the summer weather, and these grow fast. If you use a spray and grow kit, you do not need a grow tent, but if you use fruiting blocks, as in this video, you will need a grow tent. These pink oyster mushrooms took six days to grow once I started the fruiting block! North Spore takes care of all the hard work so you can start growing faster no matter which growing method you choose.
This recipe is packed with flavor and made with fresh ingredients. Enjoy, my friends."
-Turnip Vegan
"Pink oyster mushrooms love the summer weather, and these grow fast. If you use a spray and grow kit, you do not need a grow tent, but if you use fruiting blocks, as in this video, you will need a grow tent. These pink oyster mushrooms took six days to grow once I started the fruiting block! North Spore takes care of all the hard work so you can start growing faster no matter which growing method you choose.
This recipe is packed with flavor and made with fresh ingredients. Enjoy, my friends."
-Turnip Vegan
Pink Oyster Mushroom Ingredients
6-8 oz pink oyster mushrooms
1 cup cooked lentils
1/4 cup cooked quinoa
2 Tbsp chili oil
1 Tbsp steak seasoning OR taco seasoning
1/2 cup chopped onions
1/4 cup chopped red bell pepper
Cooking oil
Poblano Pepper Sauce Ingredients
2 roasted poblano (pasilla) peppers
1/2 roasted onion
5 roasted garlic cloves
1/4 cup cilantro, lightly packed
1/2 cup vegan cream cheese
1/4 cup plant milk
Salt and pepper to taste
Additional Ingredients
10 corn tortilla shells
2 cups melted mozzarella cheese (Add cheese to a small pot with a bit of plant milk. Stir and simmer until melted and smooth.)
Crispy onions to garnish (optional)
Preheat oven to 350 degrees Fahrenheit
Step 1. Add pink oyster mushrooms, lentils, quinoa, chili oil, and seasoning to a food processor and blend until you have crumbles
Step 2. Saute onions and red bell pepper in a bit of oil for 4-5 minutes
Step 3. Add crumbles to the pan and cook for an additional 10-12 minutes on medium heat or until the crumbles start to brown. Stir frequently
Step 4. Warm up tortilla shells in a steamer or on the stove. They will roll without breaking if they are warm. Make sure not to overcook them
Step 5. Place a spoonful or two of crumbles into each tortilla shell, roll them tightly, and line them up in a baking dish
TIP: Use a toothpick to hold the rolled enchiladas together, if you cannot get them to stay rolled
Step 6. Prepare the sauce by roasting the poblano peppers, onion, and garlic. Add all the ingredients for the poblano pepper sauce to a blender and blend until smooth
Step 7. Pour the sauce and melted cheese on top of the rolled enchiladas
Step 8. Bake for 25-30 minutes at 350 degrees Fahrenheit. Sprinkle cilantro and crispy onions on top and serve