Ⓥ No Duck Tacos

  • 5 large or 10 small king oyster mushrooms
  • 3 tbsp cornstarch
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp sesame oil
  • 4 garlic cloves, minced
  • 1 tsp ginger, grated
  • 2 tbsp soy sauce or tamari
  • 4 tbsp water
  • 4 tbsp agave or maple syrup
  • 2 tbsp tahini
  • tortillas of choice
  • Preheat oven to 450°F. Shred the mushrooms with a fork & then your hands leaving them medium thickness.
  • Add the cornflour, garlic powder, onion powder, salt & pepper to the shredded mushrooms & mix well to coat. Lay them on a lightly greased baking tray & bake for 45 minutes, shaking the pan & flipping them half way through cooking.
  • Meanwhile, make the sauce by adding the sesame oil to a pan with the minced garlic & ginger. Then add the soy sauce or tamari, water, agave/date syrup/or maple syrup & bring it to a boil.
  • Add the tahini & whisk until smooth. Add the crispy shroom pieces to coat with the sauce. Serve on wraps with any toppings you like such as fresh cucumber & green onion.

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