mushroom taco meat

Looking for the best recipe for vegan tacos? Look no further than these Mushroom Carnitas Tacos. They are filled with shredded, marinated and baked king oyster mushrooms. An ultra flavorful plant-based tacos filling for all your Taco Tuesday Needs!

Recipe For Vegan Mushroom Carnitas Tacos

olive oil

orange juice (1 large orange)

Worcestershire sauce

cumin

oregano

coriander

garlic powder

tsp kosher salt

lb mushrooms

tortillas

lime wedges

avocado

cilantro leaves (chopped (or not))

red cabbage (thinly shredded)

white or red onion (thinly chopped)

onion

radish (thinly sliced)

Preheat oven to 400F/200C degrees.

In a large bowl, mix together the olive oil, orange juice, Worcestershire sauce, spices, garlic and salt. Set aside.

Prepare the mushrooms. Slice the caps off and cut them into very thin slices. Then, using your fingers, pinch the stems and shred them into pieces - some thick, some thinner to mimic shredded meat.

Transfer to the bowl and mix until every piece of mushroom is well coated. Arrange on a large baking sheet in a single layer, spreading them as much as you can.

Bake for 45-50 minutes, taking the pan out of the oven every 15 minutes or so to stir thoroughly. The mushrooms are ready when they are golden brown and a bit crispy on the outside (they shouldn’t render any water anymore and look a bit dry - but don’t worry, they won’t be!). They will reduce in size a lot.

While the mushrooms are cooking, char the tortillas and prepare the taco toppings.

Take them out of the oven and let them cool slightly before serving in tortillas, with your toppings (or set up a “taco bar” on the table, where everyone can build their own tacos with their favorite toppings).

Mushroom Chorizo Tacos are a quick and delicious taco recipe that is easy to make with very few ingredients; you won&#x27;t believe how tasty they are!

Mushroom Chorizo Tacos

baby portobello mushrooms (or mushrooms of choice)

walnuts

tomatoes

garlic

taco seasoning

Tablespoons adobo sauce

water (for cooking)

organic corn tortillas

skinny pico de gallo (store bought or homemade)

guacamole (store bought

pickled red onion

cilantro

avocado (skin and pit removed)

lime juice

water

cilantro (1/2 cup)

Salt and pepper

Pre-heat oven to 400 degrees

Place tortillas on a baking sheet with a silicone baking mat or parchment paper

Make sure tortillas are not touching each other

Cook for 5 minutes on each side

*Variation: For a firmer corn tortilla (a tostada), cook for 10 minutes on each side. 

OPTION 1

Place individual tortillas in a large skillet (you do not need oil)

Cook on medium-low for 5 minutes on each side

OPTION 2

Boil 1 cup of water in a glass measuring cup in the microwave or on a stovetop in a pan

Once boiled, add sun-dried tomatoes, and let sit for 10 minutes

Drain water

Add all &quot;meat&quot; ingredients (except 1/4 cup water in the ingredients list), including rehydrated sun-dried tomatoes

Turn the food processor on high until you achieve a meaty texture; DO NOT OVER BLEND; the texture should be crumbly

Pour contents into a non-stick skillet; cook on medium-low heat

Add 1/4 cup  water once meat begins to brown and stick to the pan

Heat until browned and heated through; about 15 minutes

*Variation: You can cook this &quot;meat&quot; later and store it in an airtight container for up to 5 days. 

Top 2 mushroom taco meat recipes from across the web

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Recipe For Vegan Mushroom Carnitas ...

Mushroom Chorizo Tacos

Top 2 mushroom taco meat recipes from across the web

The most viewed mushroom taco meat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Recipe For Vegan Mushroom Carnitas ...

Mushroom Chorizo Tacos

The most viewed mushroom taco meat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine