This recipe is one of those vegan recipes you can put in front of any carnivore with no need to specify. Not because it tastes like meat, but because it is gosh darn delicious!
A vegetarian friend told us about Vegucated, a documentary that made him turn vegan. We put off watching the documentary, knowing that it would motivate us to make the switch, too. After we finally watched it, Jon and I looked at each other and said, “We have to, right?” I won’t go into detail, but I will tell you that if you are an animal lover, then even cheese is not really that cool. Animal cruelty aside, don’t even talk about global warming if you eat meat. The amount of energy it takes to make meat, from the water and petroleum based fertilizers to grow the animal feed through processing the final “product” is astounding. Why can’t we just live in ignorant bliss?
So now we are vegans! (That was a sarcastic exclamation point.) Well we are vegan-ish; we are not perfect. It’s been difficult to retrain our brains but we are surviving and Jon is really a vegan whiz chef. The idea to make these Baja Style Oyster Mushroom Tacos just popped into his head. As a tough fish taco critic, I think these are a lot better than fish tacos. And that isn’t the vegan talking.
Baja Style Oyster Mushroom Tacos
• Make a beer batter with some flour and beer, salt and pepper. The batter should be the consistency of thick pancake batter and not too watery. Coat oyster mushrooms in the batter and deep fry in vegetable oil. Season with salt and pepper.
• Top with chipotle mayo, which can be easily made by mixing some mayonaise or veganaise with canned chipotle peppers or chipotle sauce in adobo.
• Top with corn salsa, made with chopped red onions, red peppers, corn, tomato, cilantro and lime.
• Top with fresh shredded red cabbage.
• Serve on your choice of corn or flour tortilla.