Bonberi

Pre-heat oven to 400 degrees Fahrenheit. Rinse and chop off rough stems of mushrooms and broccolini. In a large bowl, drizzle 2 tbsp avocado oil, salt, pepper, and garlic powder over mushrooms and broccolini and gently coat with hands so as not to break the mushrooms apart. Place on a parchment-lined baking sheet or cast-iron pan. Add grape tomatoes, 1 jalapeño, and 1 large yellow onion to the same sheet for the hot sauce. Roast for 20 minutes or until the edges crisp and brown. Remove from oven and cool.

While mushrooms are roasting, in a medium bowl, place 1 cup shredded cabbage and pour 1 cup apple cider vinegar over. Let sit for at least 15 minutes to “quick pickle.” (This can sit in your fridge for up to a month in an air-tight container like a mason jar.) After 15 minutes, strain the cabbage, add 1-2 tbsp vegan mayo, fresh cilantro (for slaw), salt, and pepper, and toss to make the slaw.

In a food processor, combine the roasted tomatoes, roasted jalapeño, roasted onion, 1/4 cup avocado oil, 1 garlic clove, 1/4 cup lime juice (or apple cider vinegar), and 1 tsp coconut sugar. Blend until creamy to make the hot sauce. Season with sea salt and black pepper.

On a serving platter, arrange the 6 corn tortillas. Add the roasted mushrooms, cabbage slaw, sliced jalapeño, and chopped fresh cilantro. Top with a dollop of the hot sauce. Serve immediately with lime wedges on the side!