Vegan Tinga Recipe

Name: Vegan Tinga
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Mix garlic, oregano, salt and pepper in small bowl; set aside.
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
Meanwhile, place tomatoes and chipotle chili pepper in blender container; cover. Blend on high until smooth.
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
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.

231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Vegan Tinga falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Tinga

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions