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
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1Mix garlic, oregano, salt and pepper in small bowl; set aside.
-
2Heat 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.
-
3Meanwhile, place tomatoes and chipotle chili pepper in blender container; cover. Blend on high until smooth.
-
4Add 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.
-
5Serve 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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