Updated: Feb 15
I recently shared with my friends that I just made my shroom tacos and they all wanted to know how they were made, so I thought I'd also share this simple recipe for you to make too. Want tacos but it's not Tuesday yet? Don't worry, Taco Tuesday is everyday! Tacos are a popular go to and filling snack or full meal! My Veganized recipe for my shroom meat tacos are so filling, satisfying, cheap, and easy to make with only a few vegetables!
I purchased some oyster king mushrooms from the farmer's market and wanted to make good use of them. Oyster king mushrooms have a great tender texture and as someone whose diet is plant based, mushrooms in general are a great option to use when wanting that meat-like texture.
There is a great technique when shredding the mushrooms that give you a vibe of pulled pork or shredded chicken which you can use for a variety of great dishes.
SHROOM MEAT TACOS (for the best flavor, make a day ahead)
5-6 king oyster mushrooms (makes 4 good size tacos)
2 tbsp olive oil
1 white onion (you'll use half of it), finely diced
2 cloves garlic, finely diced
1 small tomato, finely diced ( or 8 oz. diced tomatoes)
1 bell pepper
1-2 jalapeno peppers
12 oz. bag of chopped cauliflower
1 bushel of cilantro (optional)
1 avocado (optional)
1 tsp smoked paprika
1 tsp garlic powder
1 tsp fajita seasoning
1 tsp onion powder
pinch of white or black pepper (or an all purpose vegetable seasoning).
one bag of soft flour tortillas
Wipe the mushrooms clean and cut off the caps. Slice the caps thinly.
Shred the stems using a fork to make incisions and then pull individual strands apart with your hands (see photo).
Heat up 2 tbsp of oil in a heavy bottom frying pan.
Throw in the diced onion, fry on a gentle heat for about 10 minutes (stirring from time to time) until translucent and lightly browned in places.
Add the diced garlic and fry for another 2-4 minutes, until fragrant.
Add the cumin, smoked paprika and coriander. Fry them off gently, stirring the whole time, for a minute or so.
Mix in the tomato and adobo (or chilli) paste.
Add in all the mushrooms (caps and all). Coat them in what’s already on the pan.
Add about half the bag ( 6 oz.) of the chopped cauliflower in with shredded mushrooms. I add this for more of a filler along with the shredded mushrooms.
Add soy sauce (I ended up using about 3 tbsp).
Allow the mushrooms to cook in the liquid until most of the liquid gets absorbed. Season with some pepper. Cook for another 5 minutes and allow the mixture to cool down. If making a day ahead, refrigerate overnight.
Just before you are ready to assemble the tacos, set the oven to 355° F
Spread the mushrooms pieces on a baking paper-lined baking tray and bake for about 15 minutes, depending on how browned you would like your end product.
AIR FYER INSTRUCTIONS
NOTE: I cooked mine in an air fryer. I find that the mushrooms cook pretty quickly, so if using an air fryer, add all contents inside of an aluminum container together at once and cook at 275° F for approx. 7-8 min. Check periodically and stir to ensure everything is evenly cooked.
Assemble your shroom meat tacos inside of your soft tortilla shells with some shredded vegan cheese, chopped tomatoes, avocado and cilantro to your taste! Now devour!
If you post a picture on Instagram, tag me by using the hashtag #CharmoVeganized so I can see what you made!
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