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Vegan Tostadas with Mushrooms, Slaw, Guacamole, and Diablo Sauce Recipe

Tostadas are an excellent appetizer or a complete meal. These Paleo, vegan tostadas can be made really simply with store bought and Paleo compliant guacamole and diablo sauce – many brands are gluten-free. If you are feeling adventurous, make the guacamole and sauce from scratch, as outlined here.

Instructions

Prep Time 30 minutes
Cook Time 7 minutes
Total Time 37 minutes
Servings: 4
Author Maya Krampf from WickedSpatula.com

Ingredients

Diablo Sauce

  • 8 New Mexico dried red chiles, stems and seeds removed
  • 1 dried chipotle chile, stem and seeds removed
  • 3 plum or Roma tomatoes, chopped
  • 1/2 medium onion, chopped
  • 2 cloves garlic
  • 1 tsp kosher salt
  • 1/2 tsp dried oregano

Guacamole

  • 3 avocados, pitted (reserve the pits)
  • 1 tbs fresh lime juice
  • 10 cherry tomatoes, finely diced
  • 1/4 cup finely diced red onion
  • 1/4 cup finely chopped cilantro
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black paper

Tostadas

  • 1 cup shredded or julienned green or purple cabbage
  • 1/2 cup shredded or julienned carrots
  • 1 Juice of 1 lime
  • 1/2 tsp sea salt
  • 3 tbs extra virgin olive oil
  • 3 cups diced cremini or button mushrooms
  • 2 cloves garlic, minced
  • 1 cup diced green bell pepper
  • 1 tsp sea salt
  • 1/2 tsp freshly ground pepper
  • 1 lime sliced into wedges
  • 16 small (4 inch rounds) Paleo tortillas
US Customary - Metric

  1. Diablo Sauce: In a medium saucepot, add the dried chiles and cover with boiling water. Place a lid on the pot and allow the chiles to sit for 15 minutes. Using a slotted spoon, transfer the softened chiles to a blender. Add the tomatoes, garlic, onion, salt, and oregano and purée until smooth. Place the sauce in a small serving bowl and set aside.

  2. Guacamole: Place the flesh from the avocado halves in a large bowl and mash them with a fork. Mix in the lime juice, tomatoes, onion, and cilantro. Season with salt and pepper. Placed the pits in the guacamole to prevent it from turning brown until ready to use. Cover and place in the refrigerator.

  3. Fillings and Tostadas: In a medium bowl, combine the cabbage, carrots, lime juice, 1 tablespoon of the olive oil, and 1/2 teaspoon salt. Toss and set aside. In a large skillet over medium-high heat, warm 2 to 3 tablespoons of oil. Add the garlic, bell pepper, and mushrooms. Sauté until just cooked through, approximately 6 to 7 minutes. Season with the salt and pepper. Place the mixture in a bowl and wipe the pan down with a paper towel and place back on the heat.

  4. Assembly: Warm the tortillas in the sauté pan and remove them to 1 or 2 large serving platters. You will have to do this in batches. Top each tortilla with a spoonful of mushroom mixture, then some slaw, and finally the guacamole. Serve the diablo sauce on the side with a spoon. Place lime wedges on the platters and serve with plenty of napkins.

Nutrition Information Per Serving

Calories: 350 | Fat: 20g | Total Carbs: 25g | Net Carbs: 16g | Fiber: 9g | Sugar: 6g | Protein: 2g

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

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