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LEARN HOW TO MAKE A TASTY BARBACOA INSPIRED VEGETARIAN RECIPE TODAY!
LAY HO MA (how’s it going in Cantonese)! It’s definitely allowed to have tacos outside of Tuesdays, and this recipe is no exception! Join me in this episode and learn how to make a deliciously inspired barbacoa recipe right at home! Let’s begin
Ingredients:
2-3 pieces garlic
1 white onion
1/2 red onion
7 king oyster mushrooms
pinch + 1/2 tsp salt
1 + 1 tsp smoked paprika
2 tsp dark soy sauce
1 + 2 tbsp chili oil (
1 ancho pepper
3 guajillo peppers
1/2 chipotle pepper
2 tsp cane sugar
1 tsp cumin
1 tsp sweet paprika
1/2 tsp oregano
2 cups water
1 tsp black vinegar
few sprigs cilantro
2-3 lime wedges
Directions:
1. Roughly chop the garlic and slice the onion. Dice the red onion and set aside
2. Preheat the oven to 375F
3. Shred the king oyster mushrooms with a fork and place into a large mixing bowl. Roughly chop the mushroom caps and add to the bowl. Add a pinch of salt, 1 tsp smoked paprika, and the dark soy sauce. Mix and combine well
4. Spread the mushrooms onto a baking tray lined with parchment paper. Bake in the oven for 25min
5. Heat up a sauté pan to medium heat. Add 1 tbsp chili oil, garlic, and white onions. Sauté for 5-7min
6. Add in the dried peppers and sauté for 4-5min. Add the 1/2 tsp salt, cane sugar, cumin, sweet paprika, 1 tsp smoked paprika, and oregano. Sauté for a couple of minutes
7. Add the water and black vinegar. Give the pan a good stir and bring to a boil. Then, lower the heat to medium low and simmer for 10min. Give the pan a good stir
8. Carefully transfer to a blender and blend on medium to medium high for about 10 seconds. When the mushrooms are done, remove them from the oven
9. Heat up the sauté pan back to medium heat. Add 2 tbsp chili oil followed by the mushrooms. Sauté for 3-4min. Then, add in the blended mixture
10. Give the pan a good stir. Then, cover and cook on medium low for about 10min. Give the pan another good stir and turn the heat off
11. Plate the mushrooms, garnish with the diced red onions, fresh cilantro, and serve with some lime wedges
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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