Rosted portobello tacos

Tacos with oven-rosted portobello mushroom, herby green sauce and home-made easy tortilla bread.

2 large portobello mushrooms
3 tbsp soy sauce
4 tbsp balsamic vinegar
1 tbsp grated ginger
1 clove garlic
2 chioggia beets (or purple beets), chopped into thin strips
¼ red cabbage, shredded
1 handful kale, chopped
1 handful coriander (cilantro) + more for garnishing
1 handful basil
¼ tsp Dijon mustard
1 green chilli
1 lime, zest and juice (+ some extra for serving)
1 pinch of salt

View the full recipe at Vibrant Food Stories →