Parsnip Mushroom Tacos With Coriander Crema
[Vegan]

To Make the Tacos:

1. Chop the onion and add to pan with coconut oil or avocado oil. Sauté until onions are translucent, approximately 4-5 min.
2. Add mushrooms to pan with the salt and pepper sauté for 5 more min or mushrooms start to brown. Remove from heat and set aside.

To Make the Coriander Crema:

1. Place the black beans, coconut milk, garlic, and coriander into a food processor and process until smooth. You may need to add a splash of water to thin it out.

To Make the Guac:

1. Mash the avocado and add chopped cilantro, scallion, salt and lime juice.
2. To assemble tacos, spread thin layer of coriander crema, add mushrooms, arugula, parsnips, and add the guac and sauerkraut, if using. Squeeze the lime juice on top and top with chili peppers, if you want it spicy.