Mushroom tacos with an epic pineapple & corn salsa

If you like tacos then you are gonna looooove these. The salsa is just so good that I ate the leftovers first with potatoes, then in a salad and thirdly just on toast. Yup. I'd make an extra batch if I were you. 

Mushroom tacos
Pineapple and corn salsa


125g brown mushrooms, thinly sliced

3 tbsp cooking oil

1 garlic clove, minced

1/4 tsp cumin

1/4 tsp ground coriander

1/2 tsp salt

1/2 tsp chili flakes

juice from 1/2 lime

freshly ground black pepper, to taste

4-6 small organic corn tortillas


for the salsa:

1/4 pineapple, finely chopped

100g organic tinned sweet corn (fresh and grilled is even better!)

1/4 onion, finely chopped

handful of coriander, finely chopped

juice from 1/2 lime

salt, to taste

pepper, to taste



2 avocados, thinly sliced

1/4 red cabbage, thinly sliced

3-4 tbsp vegan mayo mixed with 1 tsp lime juice



Heat oil in a pan. Add the mushrooms, garlic, cumin, coriander, salt and chili flakes. Cook until soft, then take off heat and add the lime juice and black pepper. Taste and adjust seasoning.

To make the salsa, combine all the chopped ingredients in a bowl with the lime juice, salt and pepper. Taste and adjust seasoning.

To assemble, place all the ingredients on the tortilla and finish up with the mayo and a bit of lime juice and coriander on top. Serve immediately. Enjoy!

Vegan mushroom tacos


Sunday bun-day is upon us again, this time in the form of the perfect corn and chickpea burgers.

There’s something about piling up all the best ingredients between two toasted buns that makes it pretty much unbeatable in terms of delicious, comforting food. I filled mine with spicy vegan mayo, avocado, tomatoes, red onions, cashew cream cheese, rocket, cilantro and of course, the most important part, the chickpea and corn patty.

As a side I made some crispy baked potato wedges which are also really nice to eat up the leftover spicy vegan mayo with. (hehe)

The patty is soft, yet holds it’s shape both when frying and biting into it (it’s the whole wheat flour that I used!). If you are feeling like you’d like to experiment a bit then I’m sure a bit of crushed nuts/grains would be a nice addition to the texture as well.

But for today, this is just perfect. Give it a try and let me know how it turns out!



For the patties:

1 can chickpeas (400g), reserve the water

150g  canned sweetcorn

handful of coriander

1/2 tsp ground coriander

1/2 tsp ground cumin

zest and juice from 1/2 lime

3 tbsp aqua faba (chickpea water from the can)

4 tbsp whole wheat flour + more for dusting

oil, for frying


6 burger rolls, toasted

avocado, thinly sliced

150ml vegan mayo mixed with 1,5 tsp Sriracha and juice from 1/2 lime

6 tbsp cashew cream cheese

2 medium sized tomatoes, thinly sliced

handful of rocket

fresh coriander



To make the patties, all the ingredients in a blender and pulse until combined but chunky. Cover your hands with flour and shape the mixture into 6 (or more) patties. Place in the fridge for half an hour, then heat up oil in a pan and fry the patties until brown and crusty on both sides.

To assemble, toast the buns, smear a bit of vegan mayo on the bottom buns, then cover with the avocado, burger patty, tomato, cream cheese, rocket and fresh coriander.