Servings: 6, Yield: 12 tacos
This is a vegan version of popular Korean Tacos from the Kogi BBQ food carts in the LA area. It’s very fast to make, and delicous! Bryanna Clark Grogan, our guest chef, has included a recipe for a Quick Turnip Pickle, but you can use vegan kimchi instead, or use both. (Check the kimchi container for seafood products.)
3 pkgs (5.5 oz. each) julienned Field Roast Wild Mushroom Deli Slices, or Quarter Loaf
12 / 7″ Corn Tortillas
- To make the taco filling, heat a large nonstick pan with a little oil in it. When hot, add the julienned deli slices and toss them around in the hot oil until slightly browned. Pour in the BBQ sauce and distribute around in the pan until everything is coated and hot. Set aside with a cover on it.
Kogi-Style BBQ Sauce:
2 tablespoons Korean fermented hot pepper paste (gochujang)
3 tablespoons organic unbleached granulated sugar, or 2 tablespoons agave nectar
2 tablespoons soy sauce
2 teaspoons Asian (roasted) sesame oil
1 teaspoon rice wine vinegar (or a little more to taste)
1/2-1 teaspoon liquid smoke
- For the BBQ Sauce, whisk all of the ingredients together until sugar has dissolved. You can make this ahead of time and store it in a covered jar the refrigerator, if you like.
Quick Turnip Pickle:
1 medium purple and white turnip, peeled and shredded or grated
1/2 a medium red bell pepper, seeded cut into short slivers
1/2 a medium green bell pepper, seeded cut into short slivers
4 green onions, chopped
2 tablespoons rice wine vinegar or lime juice
1/2 teaspoon organic unbleached granulated sugar or agave nectar
1/2 teaspoon dried red chili pepper flakes
salt to taste
- To make the Quick Turnip Pickle, mix together all of the ingredients. Taste for salt. Spoon the mixture into a serving bowl, cover and refrigerate as you make the tacos.
To serve: Heat the tortillas in a steamer, or warm them in a covered casserole, wrapped in the microwave for a minute or two. Quickly distribute the filling evenly between all of the tortillas and serve with the Quick Turnip Pickle on the side (and some vegan kimchi alongside it, if you wish) for diners to add to their tacos. Don’t forget the napkins!
Serving size: 2 tacos 351.4 calories; 19% calories from fat; 7.8g total fat; 0.0mg cholesterol; 1034.9mg sodium; 238.1mg potassium; 49.3g carbohydrates; 8.8g fiber; 12.0g sugar; 40.5g net carbs; 22.7g protein; 6.9 points.
Author: Bryanna Clark Grogan
Chef Bryanna Clark Grogan is a Field Roast friend and ally, visit her website and website for more creative vegan recipes!