Vegan Tinga

12 ingredients
5 steps

Ingredients

  • 2 teaspoons McCormick Garlic Powder
  • 1 teaspoon McCormick Oregano Leaves
  • 1 1/2 teaspoons sea salt from McCormick(R) Sea Salt Grinder
  • 1/2 teaspoon mccormick black pepper, coarse ground
  • 2 tablespoons vegetable oil
  • 2 tablespoons tomato paste
  • 1 teaspoon McCormick Paprika
  • 3 cups onions thinly sliced
  • 1/2 cup grated carrots
  • 2 pounds oyster mushrooms cut into thin strips
  • 4 Roma tomatoes large, coarsely chopped
  • 1 teaspoon chili pepper McCormick(R) Chipotle

Directions

  1. 1
    Mix garlic, oregano, salt and pepper in small bowl; set aside.
  2. 2
    Heat oil in large skillet on medium heat. Add tomato paste and paprika; cook 2 minutes, stirring constantly. Add onions and carrots and cook until softened. Stir in spice mixture and sliced mushrooms; cook 10 minutes, stirring frequently.
  3. 3
    Meanwhile, place tomatoes and chipotle chili pepper in blender container; cover. Blend on high until smooth.
  4. 4
    Add tomato mixture to the pan with mushroom mixture. Reduce heat to medium-low and cook until liquid has been reduced to about one-fourth its original volume and has the consistency of pulled chicken.
  5. 5
    Serve with your favorite vegan accompaniments, such as corn tortillas or tostadas, fresh lime wedges, diced tomatoes, refried beans, shredded lettuce, vegan cheese, vegan sour cream, cilantro, fresh salsa and/or fresh chilies.

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