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Korean Eggplant and Mushroom Tacos with cucumber slaw and kimchi cream. The most dynamite umami flavors join forces in this Asian fusion meal.
These vegetarian tacos give their meat-based counterparts a serious run for their money.
They encompass everything there is to love about a succulent, meaty taco in a plant-based, Korean-inspired alternative.
The eggplant and mushroom mixture is ultra savory with spicy fermented flavors and sweet undertones. The cucumber slaw is a refreshing counter to the spice, and provides welcome crunch.
And then you have the amazing kimchi cream, which creates the ultimate taco topping. If you end up with leftovers, the sauce is fabulous with eggs, too.
These eggplant and mushroom tacos are a true weeknight dream.
How to Make Eggplant and Mushroom Tacos
The meaty texture and umami flavor of both eggplant and portobello mushrooms work beautifully in these tacos.
Use whichever type of eggplant looks most appealing at the grocery store – Japanese or small globe varieties work great. They should be firm to the touch with glossy skin.
The Ingredients
- Eggplant: You need either 1 medium globe eggplant, or 2 Japanese eggplants, which are longer and thinner. There’s no need to peel or pre-salt the eggplant.
- Mushrooms: Portobello mushroom caps offer meaty texture and loads of umami. I like to slice the caps in half, and then thinly slice each half into strips.
- Gochujang: This popular Korean chili paste offers spicy fermented flavor with deep savory notes and a hint of sweetness. Find it in the international aisle near the soy sauce and other Asian condiments.
- Soy Sauce: If making the tacos gluten free, use lower-sodium tamari instead.
- Honey: A touch of honey helps caramelize the vegetables and balance the spice of the chili paste.
- Tortillas: Serve the filling with corn or flour tortillas, bao buns, or enjoy over rice.
- Cucumber Slaw: This refreshing slaw is made of cucumber, rice vinegar, cilantro, shallots, and a touch of sugar to balance the acidity. It adds welcome brightness and crunch to the savory vegetables.
- Kimchi Cream: A simple, yet wildly flavorful mix of kimchi, Greek yogurt, and a dash of mayo create a creamy, vibrant taco topping.
- Take my word, you’ll want to double the batch and use leftovers on everything from scrambled eggs to salads and grain bowls.
The Directions
Step 1: Roast the Eggplant and Mushrooms
Place eggplant and mushrooms in a 13×9-inch baking dish. Toss with olive oil, and a pinch of salt and pepper. Bake for 30 minutes, tossing once halfway through.
Meanwhile, combine gochujang, soy sauce, and honey in a small bowl; whisk to combine.
Pour gochujang mixture into pan with roasted eggplant and mushrooms; toss to combine. Bake for 10 minutes, until soft and caramelized.
Step 2: Prepare Cucumber Slaw
While vegetables roast, prepare Cucumber Slaw by combining all ingredients in a medium bowl. Taste and adjust seasonings as needed.
Step 3: Blend Kimchi Cream
Prepare kimchi cream by combining kimchi, Greek yogurt, and mayonnaise in a blender or food processor; blend until mostly smooth.
Step 4: Assemble Eggplant and Mushroom Tacos
To assemble tacos, divide vegetable mixture evenly into each of 8 small toasted tortillas or bao buns. Top with cucumber slaw and kimchi cream. Or, serve all components over rice!
More Ways to Serve Mushroom Tacos
- Rice: Ditch the tortilla and serve over brown or white rice.
- Lettuce Cups: Swap the tortilla for bib lettuce leaves to create lettuce cups.
- Bao Buns: Serve in steamed bao buns instead of tortillas.
More Vegetarian Taco Recipes to Try:
Zesty Quinoa Tacos with Cilantro Sauce
Al Pastor Chickpea Tacos
30 Minute Lentil and Mushroom Tacos
Chipotle-Roasted Butternut Squash Tacos
To sum up, these mushroom and eggplant tacos feature:
- Meaty strips of caramelized vegetables
- Punchy kimchi cream
- Crunchy, fresh toppers
Truly, if I can’t convince you tacos are a perfect food, this recipe will!
If you give it a try, be sure to snap a picture and tag #dishingouthealth on Instagram. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Korean Eggplant and Mushroom Tacos with Kimchi Cream
Equipment
- 13x9-inch baking dish
- Blender or food processor
Ingredients
- 1 medium globe eggplant (or 2 Japanese eggplants), cut into cubes
- 3 portobello mushroom caps, halved and sliced into strips
- 3 Tbsp. extra-virgin olive oil
- 1/4 tsp. kosher salt
- 2 Tbsp. Gochujang (Korean chili paste)
- 2 Tbsp. lower-sodium soy sauce or tamari
- 1 Tbsp. honey
- 8 small corn or flour tortillas, warmed (sub bao buns, bib lettuce cups, or rice for serving)
Cucumber Slaw
- 1/2 English cucumber, julienned
- 1 small shallot, thinly sliced
- 2 Tbsp. finely chopped fresh cilantro or mint
- 2 Tbsp. roasted and salted peanuts or cashews, finely chopped (optional)
- 2 Tbsp. rice vinegar
- 1/2 tsp. granulated sugar
- 1/4 tsp. each kosher salt and black pepper
Kimchi Cream
- 1/3 cup refrigerated kimchi undrained
- 1/4 cup plain whole-milk Greek yogurt
- 1 Tbsp. mayonnaise
Instructions
- Preheat oven to 400°F.
- Place eggplant and mushrooms in a 13x9-inch baking dish. Toss with olive oil and salt. Bake for 30 minutes, tossing once halfway through.Meanwhile, combine gochujang, soy sauce, and honey in a small bowl; whisk to combine. Pour gochujang mixture into pan with roasted eggplant and mushrooms; toss to combine. Bake for 10 more minutes, until the vegetables are soft and caramelized.
- While vegetables roast, prepare Cucumber Slaw by combining all ingredients in a medium bowl. Taste and adjust seasonings as needed.
- Prepare Kimchi Cream by combining kimchi, Greek yogurt, and mayonnaise in a small blender or food processor (I use a Nutribullet); blend until mostly smooth.
- To assemble tacos, divide vegetable mixture evenly into each of 8 toasted tortillas, bao buns, or lettuce cups. Top with cucumber slaw and kimchi cream.
Notes
- Ditch the tortilla and serve over brown or white rice.
- Swap the tortilla for bib lettuce leaves to create lettuce cups.
- Serve in steamed bao buns instead of tortillas.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
This was hands down one of my best Pinterest discoveries. Love the texture and layers of flavor. I mean YUM! I started a garden this year and I have lots of asian eggplant and cucumbers. I searched for a recipe that combined eggplant which I’m growing and mushrooms as I had alot on hand from the market. I did a delicious eggplant and shroom stir-fry last week but wanted something different. I was pleasantly surprised to see this dish included a cumber slaw also. So quick and easy! Roasting the eggplant and shrooms was great cause didn’t have to stand over the stove. That allowed me time to whip up the sauce(s) and the slaw. I legit had everything on hand. The only difference was a regular cucumber instead of English. But I otherwise followed the recipe to a tee, I used kewpie mayo mixed with kimchi and yogurt for the sauce. The only thing I’d do different is use slightly less salt to season the filling as the soy sauce mix is sufficient. Oh and I’d triple the recipe to ensure more leftovers! I see using that kimchi sauce for other dishes and the slaw will be in regular rotation. Thank you!
So good!! What a great balance of flavors between the filling and the slaw and the cream! Didn’t have kimchi so blended yogurt and mayo with: ginger, pickled onions, rice vinegar, sambal, and a dash of fish sauce and it actually did the trick- cooling and gingery. Will definitely make this recipe again!
Made this tonight. Yum! Such an interesting combination of flavors and textures. It also came together pretty quickly. Thanks for the great recipe!
I’m so glad the recipe was a hit, Nora! Thank you so much for taking the time to leave a review.
Oh my – so easy and so good! Your recipes are always winners!
Yay! So glad these were a hit, Josie! Thanks for taking the time to leave a review!
This recipe is sooo delicious! I didn’t have kimchi so I didn’t think it would turn out as good. I used miso instead and although the sauce was a bit thicker the flavor was amazing! My husband and I can’t wait to have them again. Thanks for all the awesome recipes.
Yay! I’m so glad you loved the tacos, Kail. Thank you for leaving a rating and review!
Amazing!!! So flavorful and fun to make. We will definitely have this again.
I’m so glad you enjoyed the tacos! Thank you for taking the time to leave a review!
The flavors are truly NEXT level. Next time I think I’ll serve everything over rice as suggested for meal prep lunches. Thank you for another fab recipe!
Jamie! WOW! These are amazing!!! I’m not such a gochujang girl, so I subbed with chili garlic sauce for the heat element — otherwise followed the recipe religiously. Will absolutely make again! Thanks!
Holy flavor explosion! This recipe is so unique and unlike anything I’ve made. We absolutely loved it!
I’m so glad you enjoyed them, Marley! Thank you for taking the time to leave a review!
This was absolutely delicious. Made a few changes. Instead of toasting the veggies, I sautéed them in a pan. Added some ground chicken and wrapped it all in a rice paper.
Will definitely be making again. The flavors were absolutely fantastic. Thanks.
I’m so glad you enjoyed it, Veronica! Thank you for taking the time to leave a review!
This sounds interesting. Did you make them as eggrolls (wrapped it all in rice paper)?
I was going to buy the ingredients for this today.