I love this recipe as a healthy meat-free alternative to tacos. Full of flavour, the shitake mushrooms have a deep umami taste. Paired with a tangy creamy broccoli, these are just so delicious!

Ingredients:

2 cups shiitake mushrooms
1 tsp olive oil
2 tbsp mirin rice wine
1 avocado
1 tbsp vegan mayo (sub hummus)
1 juice of a lime
1 tbsp smoked paprika
1 cup quinoa
2 cups water
1 head of broccoli
¼ cup sliced red capsicum
GF tortillas (I used the precinct buckwheat chia wraps)
1 tbsp hemp seed
¼ cup coriander

Method:

1. Rinse and cook quinoa with water in a rice cooker per instructions or in a pot and simmer for 20 minutes until water is fully absorbed. Set aside.
2. In a medium hot pan sauté shitake mushrooms with mirin and a splash of olive oil. Set aside.
3. In the same pan sauté broccoli with olive oil for 3 mins until softened. Option to steam over a boiled pot for 5 mins.
4. Mix avocado, vegan mayo (or hummus), paprika, hemp seeds and lime juice into a blender.
5. In a separate mixing bowl, mix the broccoli and sauce together.
6. Lay out the taco adding quinoa, creamy broccoli, mushrooms and capsicum in the middle.
7. Top with coriander and micro herbs.
8. Enjoy! 

Serves 2