Vegan Pulled Aubergine Tacos Bosh TV

Pulled Aubergine Tacos

  • Simple
  • 0:45 m
  • 17 ingredients

Mushroom and aubergine are both really versatile vegetables with so much meaty potential if prepared right. We've combined the two to make a succulent and delicious taco filling that you and your dinner guests will want to taco 'bout for years to come (sorry not sorry!).

Serves: 4

Ingredients

For the filling

  • 2 tsp smoked paprika
  • 3 tbsp harissa paste
  • 1 tbsp brown rice miso paste
  • 300g king oyster mushrooms
  • 1 x 400g can x 400g can(s) of chopped tomatoes
  • 250ml boiling water
  • 2 garlic cloves
  • 1 vegetable stock pot
  • Salt & pepper to taste
  • salt
  • 1 onion
  • olive oil

For the tacos

  • 8 mini tortilla wraps

For the tomato salsa

  • Bunch of coriander
  • 5 medium tomatoes
  • ½ red onion
  • 1 garlic clove
  • 1 lime

To serve

  • 100g grated plant-based cheese
  • 1 handful of chopped coriander
  • 1 lime

Before you start

Baking Tray | Large Saucepan

Step 1

Make the filling

  • Slice the aubergines in half lengthways and place onto a large baking tray
  • Drizzle with olive oil and a good pinch of salt before roasting for 30 minutes until soft
  • Pull the mushrooms apart with your hands and place onto a separate baking tray, sprinkle with the paprika and drizzle with olive oil and salt
  • Mix well and cook for 30 minutes until soft

Ingredients

  • 2 tsp smoked paprika
  • 300g king oyster mushrooms
  • salt
  • 1 onion

Step 2

While the mushrooms and aubergines are cooking, make the sauce

  • Peel and dice the onions and garlic
  • Place a large heavy bottom saucepan over a medium heat and add a drizzle of olive oil
  • Once warm, add the diced onion, garlic and a pinch of salt
  • Mix well and cook for 5-10 minutes, or until the onions turn soft
  • At this point, add the chopped tomatoes, harissa paste, miso paste, stock pot and boiling water
  • Bring to the boil before reducing the temperature and leaving to simmer for 15-20 minutes

Ingredients

  • 3 tbsp harissa paste
  • 1 tbsp brown rice miso paste
  • 1 x 400g can x 400g can(s) of chopped tomatoes
  • 250ml boiling water
  • 2 garlic cloves
  • 1 vegetable stock pot
  • Salt & pepper to taste
  • olive oil

Step 3

Make the tomato salsa

  • Slice the tomatoes and coriander into small pieces
  • Peel and very finely dice the onion and garlic
  • Place the tomato, onion, garlic, the juice of 1 lime, coriander and a good pinch of salt
  • Mix well, taste and season

Ingredients

  • 1 handful of chopped coriander
  • Bunch of coriander
  • 5 medium tomatoes
  • ½ red onion
  • 1 lime
  • 1 garlic clove

Step 4

Finish the filling

  • Once the aubergines are cooked, remove them from the oven and pull the flesh apart using a fork
  • Add the pulled flesh to the sauce, along with the cooked mushrooms
  • Mix well so everything is combined

Step 5

Time to serve

  • Cook the tortillas according to instructions on the packet
  • Serve the tacos on a serving plate, with the filling in a large bowl, tomato salsa, plant-based cheese and some extra lime wedges to squeeze over the top

Ingredients

  • 100g grated plant-based cheese
  • 8 mini tortilla wraps
  • 1 lime