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Ingredients
US|METRIC
4 SERVINGS
- 2 tsp. McCormick Garlic Powder
- 1 tsp. McCormick Oregano Leaves
- 1 1/2 tsp. sea salt (from McCormick® Sea Salt Grinder)
- 1/2 tsp. mccormick black pepper, coarse ground
- 2 Tbsp. vegetable oil
- 2 Tbsp. tomato paste
- 1 tsp. McCormick Paprika
- 3 cups onions (thinly sliced)
- 1/2 cup grated carrots
- 2 lb. oyster mushrooms (cut into thin strips)
- 4 Roma tomatoes (large, coarsely chopped)
- 1 tsp. chili pepper (McCormick® Chipotle)
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Directions
- Mix garlic, oregano, salt and pepper in small bowl; set aside.
- 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.
- Meanwhile, place tomatoes and chipotle chili pepper in blender container; cover. Blend on high until smooth.
- 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.
- 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.
NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories210Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat0.5g3% |
Trans Fat0g |
Cholesterol0mg0% |
Sodium1010mg42% |
Potassium1440mg41% |
Protein10g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate31g10% |
Dietary Fiber9g36% |
Sugars11g |
Vitamin A70% |
Vitamin C35% |
Calcium6% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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