Vegan Spicy Mushroom Pepper Tostadas
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4
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Calories
190 kcal
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Course
Main Course, Appetizer
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Cuisine
Mexican
Vegan Spicy Mushroom Pepper Tostadas
Description
Vegan Spicy Mushroom Pepper Tostadas begin by sautéing thinly sliced onion, green and red bell peppers, and mushrooms in neutral oil until the onions begin to soften. The filling is seasoned with tomato paste and a blend of spices including cumin, smoked paprika, chipotle chili powder, garlic and onion powders, cinnamon, allspice, black pepper, and oregano, delivering complex, smoky heat. Water is added and the mixture is cooked until thick and mushrooms are tender.
Tortillas are baked until crisped, then layered with the mushroom pepper filling and vegan cheese shreds. They are topped with another crisped tortilla and optionally more cheese. These can be served with chopped romaine and salsa for fresh contrast.
This dish works well as a flavorful vegan main made from whole foods and seasonings. Options include adding refried beans for extra heartiness, using homemade vegan cheese alternatives, or adapting tortillas for gluten-free needs.
Ingredients
Mushroom Pepper Filling:
- 2 teaspoons neutral cooking oil generic cooking oil
- 1 cup onion thinly sliced
- 1/2 green bell pepper thinly sliced
- 1/2 red bell pepper thinly sliced
- 8 ounce mushrooms thinly sliced, white or cremini or other
- 2 tablespoons tomato paste
- 2 teaspoons cumin ground
- 1 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1 teaspoon chipotle chili powder or add in 1 tablespoon of adobo sauce from the can along with the 1 chipotle pepper
- 1/8 teaspoon cinnamon
- 1/8 teaspoon allspice
- 1/4 teaspoon black pepper
- 1 teaspoon oregano
- 1/2 cup water
For the rest of the tostadillas:
- 4-8 tortillas I used 8 inch tortillas and needed 6 of them, depending on size
- 3/4 cup vegan cheese more or less to taste, shreds
- 1 cup romaine lettuce chopped
- 1 cup Pico de Gallo or other salsa of choice
Instructions
- To make the filling, heat a skillet over medium heat. Add oil. Add in the onion, bell peppers, mushrooms and a dash of salt and toss well. Cook until the onions are starting to turn translucent. Then add in the rest of the ingredients except water and mix well.
- Cook the spices for a minute then add in the water and mix in and then continue to cook this mixture until it thickens and the mushrooms are cooked to preference and take off heat.
- To prepare the tostadillas, line a large baking sheet parchment. Place tortillas on the baking sheet and put them in the oven at 400 degrees Fahrenheit (205 c) for 3-5 minutes or until they start to get crisp.
- Remove half the tortillas from the oven then add a layer of the filling on one of the tortillas, top with vegan cheese shreds and another baked tortilla and press down. You can also sprinkle cheese on the top tortilla if you like.
- Repeat until the filling is gone. For homemade cheese options, see my vegan mozzarella or use my nacho cheese sauce
- Place tostadas back in the oven at 400 degrees Fahrenheit (205c) and bake until the cheese melts and the tortillas are crisp.
- Move the baking sheet around after 7-8 minutes for even browning of the tortillas.
- Remove the tostadillas from the baking sheet and slice as you like. To serve, place the tostadillas in a plate top with some lettuce and pico de gallo and serve immediately.
- To make tostadillas in a skillet: toast up the tortillas in a hot skillet over medium high with or without oil till the tortillas are crisping up a bit but not totally a cracker crisp. Once slightly crisped, Place filling on one tortilla. Top witb cheese and another tortilla and continue to toast over medium heat on the skillet until cheese melts and tortillas get crispy. Flip after a few mins to crisp both sides
Notes
- Make vegan cheese from scratch using recipes like vegan mozzarella or nacho cheese sauce for topping.
- Substitute some mushrooms with jackfruit to add texture variety to the filling.
- Adding a layer of refried beans inside the tostadas can increase their heartiness.
- For a quicker alternative, assemble as quesadillas using the same filling and cheese.
- Use corn or gluten-free tortillas to adapt this recipe for gluten-free diets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 34g | 11% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 677mg | 28% |
| Potassium | 513mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 2473IU | 49% |
| Vitamin C | 41mg | 46% |
| Calcium | 77mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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