After a morning of researching extra-curricular activities for our kids in the fall, I was feeling pretty thrifty when I made my afternoon grocery run yesterday. $40 for a piece of salmon?! Are you kidding me? Good food is pretty high on the priority list in this household, but I still couldn’t bring myself to do it. You’d have to live under a rock to not notice your grocery bill increasing these days, and like most families, we’re trying to find ways to stay on budget with our grocery bill.

One or two vegetarian meals during the week have helped (you know we love pulses around here!) but I live with a man who requires a hearty meal, and so in addition to making it delicious, that veggie-based meal better fill that guy to the brim or he’ll be notably pouring himself a bowl of cereal immediately after dinner.

We make a few grocery runs a week, so I was absolutely thrilled when I discovered The Güd Box, a super cheap produce delivery service, that delivers your produce within 24 hours. I know. NEXT DAY DELIVERY in Sherwood Park, Edmonton and St Albert. I mean, why bother with the ol’ Click ‘n Collect when I can get the best-priced produce delivered to my door, by tomorrow? There’s a small delivery fee, but that pretty much pays for the gas it would take me to get to the store.

So this post has two treats for you. First, this vegetarian taco recipe, which meets my meat-loving husband’s high standards. Lord help me, that is the best review I’ve had all year from that man, so take his word for it, not mine. Next, you can use the discount code ERINGUD2022 to get 35% off your first order from The Güd Box. Yup. You can order the produce you need for these tacos and have it delivered fresh, to your door, tomorrow. Just in time for Taco Tuesday!

Recipe

Veggie Tacos

800 g white mushrooms, washed and sliced
1/4 cup + 2 tsp avocado oil
1/2 tsp garlic salt
3 bell peppers, cored and sliced into thin strips
1 red or yellow onion, thinly sliced
1 tbsp chili powder
1 tsp garlic powder
1 tsp cumin
1/2 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp oregano
1/2 cup vegetable broth
1 cup baby tomatoes
1-2 garlic cloves, minced
To serve: small corn or flour tortillas, cilantro, guacamole, or sour cream

Directions

Preheat the oven to 350 F. Line a large cookie sheet with parchment.
In a large bowl, combine the mushrooms and 1/4 cup oil. Toss well, making sure all the mushrooms are well coated. Add the garlic salt and stir well to coat. Spread the mushrooms out evenly on the cookie sheet and cook for 60 minutes. Careful…once these are done you’ll want to eat them like candy.
20 minutes before eating, heat a large skillet over medium high heat. Add the remaining oil, peppers and 3/4 of the onion (reserve about a 1/4 cup of the onion for later). Cook the veggies down in the pan, stirring once halfway through. If they get a little charred, that’s ok!
Add the spices and stir to coat. After a couple minutes, add the broth, turn the heat down to medium-low and simmer for 10 minutes or until most of the liquid is evaporated and you’re left with a bit of a sauce at the bottom of the pan.
After you remove the mushrooms from the oven, Add them to the skillet and combine. Remove from heat.
Dice the tomatoes and the remaining onion, and toss together in a small bowl with the garlic. Season with salt and pepper, to taste. Sprinkle this on top of everything in the skillet.
Serve on warm tortillas, alongside your favourite taco toppings: cilantro, guacamole or sour cream (but these are still delicious all on their own!)