Taco Pull Apart Bread
Veg Life Staff
Crusty Round Loaf of Bread
choose a firm, dense loaf
mild, medium or hot depending on preference
Baby Portobello Mushrooms
cleaned, stems removed & finely diced
Taco Seasoning to taste
I used 1 Tbl
Tbl Melted Vegan Margarine + Taco Seasoning for brushing the loaf
or you could use oil
Vegan Sour Cream
you could also make a homemade cashew cream
Preheat oven to 350 degrees.
Using a sharp serrated bread knife, make slices into the loaf starting in the middle and working outwards in 1" increments taking care not to cut all of the way through so it stays intact.
Rotate the loaf and repeat. Set aside.
In a saute pan, add the oil and onions and cook until softened.
Add the diced mushrooms and cook for about about 5 minutes.
Add 1/4 C of water and taco seasoning to taste.
Saute until nearly all of the water has evaporated and the mixture thickens.
Remove from heat and allow to cool.
Once cooled, combine with 1/2 of a jar of Pace Salsa and if desired, vegan mexican cheese blend.
Take spoonfuls of the mixture and stuff all of the cracks and crevices.
Wrap in foil and bake for 10 minutes or until warmed through.
Uncover and brush the entire loaf with a mixture of the melted vegan margarine (or oil) and taco seasoning. A pastry brush makes easy work of this.
Top with additional vegan mexican blend cheese and return to the oven for at least another 10 minutes or until crusty and golden.
Immediately top with vegan sour (or cashew) cream, more of the Pace Salsa and sliced green onions.
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