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Course Appetizers, Main Courses, Side Dishes


  • 3-4 medium/large size king oyster mushrooms
  • 15 oz organic black beans canned or fresh
  • 15 oz organic pinto beans canned or fresh
  • ¼ cup of chopped onions
  • ¼ cup of chopped purple cabbage
  • ¼ cup of chopped spinach
  • 2 tbsp diced green olives
  • 2 tomatoes diced
  • 2 jalapenos diced
  • ¾ cup of mushroom broth
  • ¼ cup of oat milk unsweetened
  • A handful of sweet cherry peppers
  • 9 oz Credo brand queso
  • 4 oz diced hatch chili’s
  • 1 tbsp of garlic salt
  • 1 tbsp of sea salt
  • 1 tbsp of cayenne pepper
  • 4 tbsp of taco seasoning
  • Spicy Tortilla chips
  • 1 purple potato sliced into circles like round chips
  • 2 sliced avocados
  • Avocado oil


  • Let’s start with our purple potato chips! Yep, we are having a colorful nacho situation. Preheat oven to 425 degrees. Lightly grease a baking sheet with avocado oil and place on sliced purple potato circles. Salt a bit and place in oven for 15-20 minutes flipping midway for even cooking. Remove and set aside.
  • In the meantime, heat a cast iron skillet (or regular skillet) on medium and pour in a couple of tbsp of avocado oil.
  • While skillet is getting ready, shred the king oyster mushrooms. In a vertical pattern, with a fork, penetrate the mushroom slightly and pull downward creating shreds. Do this repeatedly sometimes altering the angle to make the perfect looking shreds. Take your time and make as thin as possible which will make for thin, mouth-watering texture. Do this for each of the mushrooms. You should have a nice pile of shreds similar to shredded chicken or pork but without the harm.
  • Add shredded mushrooms to the skillet along with mushroom broth, garlic salt, sea salt, paprika, cayenne pepper & 2 tbsp taco seasoning. Cook on medium for 10 minutes stirring frequently.
  • Cover and adjust cooking temp to medium low and allow to simmer and collect flavors for 20 minutes or until shreds are easily broken apart. You can test by attempting to break strands by pressing down with cooking utensil. If it breaks easily, the shroom shreds are ready. Add more broth if skillet begins to dry out.
  • While the shrooms are cooking warm up the beans together on stovetop at medium low and add 2-3 tbsp of taco seasoning for added flavor. Add a bit of salt if necessary.
  • Shrooms should be done…I like mine a little crispy so turn the burner on medium high and lets crisp the edges a bit. Stir consistently and cook for 3-5 minutes or until desired texture is reached. If the skillet is super dry add water or a bit of mushroom broth.
  • Credo cheeze time. Turn stove on medium and in a small pot add a tsp of avocado oil, entire container of Credo cheeze, 4 oz of diced hatch chili’s, ¼ cup of mushroom broth and ¼ cup oat milk. Cook for 10 minutes or until warm throughout.
  • Time to create a masterpiece. On a large plate or tray layout a mixture of your tortilla chips and purple potato chips. Next add some cheeze, beans, spinach, onions, cabbage tomatoes, and jalapenos for the bottom level. Now add more chips (tortilla and purple), more beans, more cheeze and all the veggies. Last add the shroom shreds on top along with avocado and olives. Enjoy!
Keyword vegan
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