Vegan Tinga
Brenda Villagomez
Looking for delicious and healthy vegan recipes? This vegan tinga is right for you! Prepared with oyster mushrooms cooked in a mouthwatering tomato and chipotle-based sauce, this easy vegan tinga is so tasty that it will become a family favorite in no time!
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Ingredients
6
Portions
  • 3 cups oyster mushrooms
  • 4 tomatoes, cut into quarters, for the sauce
  • 1 clove garlic, peeled, for the sauce
  • 2 tablespoons chipotle chile in adobo sauce, for the sauce
  • 1 cup vegetable broth, for the sauce
  • 1 tablespoon canola oil
  • 1 1/2 cups onion, cut into thin strips
  • some salt
  • some pepper
Preparation
30 mins
23 mins
Easy
  • Cut oyster mushrooms into thin strips. Set aside.
  • Combine tomato, garlic, chipotle chile in adobo sauce, and vegetable broth in a blender. Blend thoroughly. Set aside until ready to use.
  • Heat a dash of canola oil in a skillet over medium heat. Add onion and fry until translucent. Lower heat and add oyster mushrooms. Season with salt and pepper. Cook stirring constantly until mushrooms shrink and start to brown. Raise heat to medium, pour blended sauce, and adjust seasoning. Cook for 10 minutes or until sauce reduces by half. Remove from heat.
  • Serve oyster mushroom tinga with green salsa.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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