Three tacos filled with shredded mushrooms, pineapple, red cabbage, and cilantro, resting on a marble surface. A bowl of pineapple salsa is visible in the background.

Main courses

Vegan Mushroom Tacos

4 portions
30 minutes

This vegan version of classic carnitas uses oyster mushrooms instead of pulled pork. It’s a tasty alternative that’s just as delicious as the original!

 

 

INGREDIENTS

  • 8-10 Mejicano tortillas, taco-size (4.5 in.) 
  • 1 cup pineapple, finely diced
  • 1 cup red cabbage, finely sliced
  • ¼ cup cilantro, chopped

 

For the “carnitas”

  • 6 cups (450 g) oyster mushrooms
  • 1/4 cup vegetable oil
  • 1 chipotle pepper in adobo sauce, crushed
  • 1 garlic clove, finely chopped
  • ½ tsp ground cumin
  • ½ tsp salt
  • 2 tbsp orange or pineapple juice

STEPS

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside. 
  2. Using your hands, shred the mushrooms into small strips. 
  3. In a bowl, combine the mushroom strips with the remaining “carnitas” ingredients. Mix well with your hands to coat evenly, then spread on the prepared baking sheet. 
  4. Bake for 20 minutes, or until the mushrooms are tender and golden. Remove from the oven. 
  5. Place mushroom “carnitas” on each taco tortilla and serve with pineapple, cabbage, and cilantro. 

 

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