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Vegan Mushroom Ceviche

"This vegan mushroom ceviche is made with white mushrooms, carrots, tomatoes, and onion. It gets its spice from pickled jalapeno peppers. Serve as a dip with crackers or with tostadas. [Recipe originally submitted to]"
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55 m servings 253 cals
Original recipe yields 6 servings

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  1. Heat olive oil in a large skillet over medium heat. Add garlic and cook for 10 seconds. Stir in mushrooms and season with salt; cook until soft, about 8 minutes. Remove from heat.
  2. Place mushrooms in a large bowl and add tomatoes, carrots, onion, cilantro, serrano pepper, and jalapeno pepper.
  3. Combine lime juice, tomato juice, ketchup, and pickle juice in a second bowl. Pour over mushroom mixture and let stand for 20 minutes. Serve garnished with avocado slices.

Nutrition Facts

Per Serving: 253 calories; 17.4 g fat; 24.2 g carbohydrates; 6.9 g protein; 0 mg cholesterol; 389 mg sodium. Full nutrition

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Scaled this down to 2 servings and made as written. This didn't look the prettiest but the flavor was great. The pickled jalapeno really made this one stand out. I actually made 3 different vega...