Al pastor is traditionally made using pork, seasoned with pineapple and chiles, and roasted on a vertical spit. Here, we’ve taken all of those exciting flavors and made it vegetarian using mushrooms. They’re served over a bed of brown basmati rice and topped with a bright pineapple and red pepper salsa. Two sides adorn this flavorful dish: a Southwestern bean salad made with black beans, red bell pepper, and corn, and a cooling ancho lime crema with cilantro.

Ingredients: white mushrooms, red bell peppers, sour cream (cultured cream), brown basmati rice, onions, pineapple juice from concentrate (water, pineapple juice concentrate) and ascorbic acid, yellow sweet corn, black beans (prepared black beans, water, salt, and calcium chloride (firming agent)), cilantro, unsalted butter, pineapple, garlic, poblano peppers, mirepoix concentrate (water, sea salt, vegetable stock (carrot, celery and onion stocks), carrot stock, tapioca starch, cabbage juice concentrate, celery stock, onion stock, natural flavors, mushroom stock, tomato paste), date syrup (100% juice of organic medjool dates), lime juice, roasted garlic oil (olive oil, garlic), granulated onion, xanthan gum, sea salt, olive oil, toasted garlic powder, ancho chile powder, cumin, dried guajillo chiles, granulated garlic, lime powder, black pepper, oregano, coriander, chili powder