Vegan Mushroom Papadzules in Pumpkin Seed Sauce
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Ingredients
- 300 g chestnut mushrooms, sliced
- 150 g pumpkin seeds
- 200 g tinned tomatillos
- 8 corn tortillas
- 1 onion
- 2 garlic cloves
- 300 ml vegetable stock
- 15 g fresh coriander
Nutrition (per serving)
- Calories
- 392 kcal
- Protein
- 17.9 g
- Carbohydrate
- 32.8 g
- of which sugars
- 6.2 g
- Fat
- 20.7 g
- of which saturates
- 3.6 g
- Fibre
- 8.1 g
- Salt
- 0.97 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the chestnut mushrooms and half the onion in a pan for 8 minutes until golden and any liquid has evaporated.
- 2
Toast the pumpkin seeds in a dry pan for 2 minutes until they pop, then blend to a fine powder.
- 3
Blend the pumpkin seeds with the vegetable stock, remaining onion and garlic cloves until smooth, then warm gently, stirring, until slightly thickened.
- 4
Warm the corn tortillas, dip each in the pumpkin seed sauce, fill with the mushrooms and roll up.
- 5
Blend the tinned tomatillos to a smooth salsa and spoon over the rolled tortillas with the remaining sauce.
- 6
Scatter with fresh coriander to serve.
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