Vegan Tinga Recipe

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

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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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.

Vegan Tinga

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