Raw Korean BBQ Tacos
Recipe type: Appetiser
Cuisine: Vegan/vegetarian
Prep time: 
Total time: 
Serves: 4 servings
Spicy portobellos mushrooms, pickled ginger and tangy kimchee deliver big flavors on a freah collard leaf
For the Korean BBQ mushroom marinade:
  • ¼ cup chili paste
  • ⅜ cup agave nectar, maple syrup and honey
  • 2 Tablespoons tamari
  • 2 Tablespoon apple cider vinegar
  • 3 cloves garlic
  • 1 Tablespoon grated ginger
  • 1 portobello cap, gills removed and sliced into long strips.
For the walnut chorizo:
  • 1 cup walnuts, pieces or chips
  • ⅓ cup sun dried tomatoes, chopped finely
  • 1 Tablespoon cilantro, chopped
  • 1¼ teaspoons cumin seed
  • 1 Tablespoon tamari
  • ⅛ teaspoon pepper, red or cayenne
  • ¾ Tablespoon olive oil
For the collard leaf taco shells:
  • 4-6 collard leaves
For the guacamole:
  • 1 avocado
  • ¼ onion, minced
  • Pinch salt
  • Juice of ½ lime
To assemble the tacos:
  • ½ cup red cabbage, shredded
  • 3 scallions, chopped fine
  • ¼ cup cilantro, chopped
  • ¼ cup kimchee (see recipe here, or use store bought kimchee)
  • 1 lime cut into wedges
  • 1 teaspoon dark or light organic agave syrup
  • ¼ teaspoon sea salt
  • 2 cloves garlic, minced
For the Korean marinade:
  1. Blend ingredients until smooth, and set aside until ready to use.
For the walnut chorizo:
  1. Process the nuts in a food processor until crumbly. Transfer to a bowl and mix in the spices, chili paste, and olive oil. Mix by hand until all the ingredients are well incorporated.
For the taco shells:
  1. With a 3"-4" ring mold or plate, cut the collard leaves into circles.
For the guacamole:
  1. Mash all ingredients together with a fork or whisk.
To assemble the tacos:
  1. Using the collard greens as taco shells, build the tacos as desired with a little guacamole, walnut chorizo, kimchee pickled ginger and Korean BBQ marinated portobellos. Garnish with scallion, cilantro, red cabbage and lime.
Recipe by Plant Craft at https://www.rachelcarr.com/raw-korean-bbq-tacos/