These tacos are totally vegan (vegetarian if you use honey) and they are loaded with delicious flavors! You can toss this together before work in the morning for a simple weeknight meatless meal, make it even easier by cutting all the veggies the night before, prepping the slaw and making the sauce, so in the morning you literally add it to the slow cooker and go.

[print_this]Slow-Cooker Spicy Asian Portobello Tacos with Sriracha Slaw {Gluten-free & Vegan}
serves 4

• 1/2 head cabbage, shredded or thinly sliced
• 1 cup shredded carrots
• 4 portobello mushrooms
• 3 cloves garlic, minced
• 1 3-inch nub ginger, peeled and minced
• 1/2 cup low-sodium soy sauce, tamari or coconut amino
• 1/4 cup sesame oil
• 1/4 cup honey or maple syrup
• 1/4 cup tomato paste
• 1 tablespoon rice wine vinegar
• 1 tablespoon sriracha
• 8-12 corn tortillas

Sriracha Slaw

• 1/2 cup mayonnaise (or vegan mayo)
• 2-4 teaspoons sriracha
• juice from 1/2 lime
• 1/2 head of cabbage, shredded or sliced into thin strips
• 1/2 cup shredded carrots
• 1/2 cup red onion, finely chopped
• 1 small jalapeño, seeds removed, minced
• 1/2 cup fresh cilantro, roughly chopped
• sea salt and black pepper, to taste

For Serving:

• Fresh cilantro
• green onions, thinly sliced
• sesame seeds
• additional sriracha
• fresh limes

Add the shredded cabbage (from 1 half of the head) to the slow cooker and mix it with the shredded carrots. Layer the portobello mushrooms on top, stem sides up. Try to get into a single layer, if possible. (Overlapping is OK if they are too big.)

In a small bowl add the garlic, ginger, soy sauce, sesame oil, honey, tomato paste, vinegar and sriracha. Whisk together until well combined.

Pour the mixture over the portobellos and cabbage, being sure to evenly disperse it over each of the mushrooms.

Cover the slow cooker and cook on high for 4 hours or low for 6-8 hours.

While the portobellos cook, make the slaw. Add the mayonnaise, sriracha and lime juice in a small bowl and whisk to combine. In a large bowl mix the shredded cabbage, carrots, red onion, jalapeño and fresh cilantro. Add the sriracha mayo and toss well to combine. Salt and pepper to taste. Store in the refrigerator until ready to serve.

Once the portobellos are ready, they should nice and tender, but still meaty. Remove each one from the crock pot, cut into cubes or strips and then add back to the slow cooker and give it all a good stir together.

To serve, warm up the corn tortillas and using a slotted spoon, serve a small spoonful of the portobello, cabbage and carrot mixture from the slow cooker to each tortilla and top with the sriracha slaw.

Top with green onions and a lime wedge and maybe a little more sriracha. Enjoy!

For you meat eaters, replace the portobello mushrooms with 4 boneless skinless chicken breasts at the start. Cook for the same amount of time, shredding the chicken and adding it back to the slow cooker, just before serving (possibly cooking a bit longer, if necessary). For more grain-free friends, use you favorite grain-free wrap or better yet use lettuce or Swiss chard wraps instead of the tortillas. [/print_this]