I’m going to be completely honest here. Tacos, plant-based or not, are a process to make. It takes quite a number of preparations from choosing your base (tortilla), flavoring your “core protein”, to the choice of vegetables, the sauce and condiments, and the garnishes. But what makes a plant-based vegan taco much significant is that there are no animal products involved and you can eliminate HOURS off of your cooking because you don’t have to slow cook animal protein.
Let’s talk about how traditional carnitas need to slow cook for up to ten hours to tenderize and absorb flavors. Yeah, maybe not. I don’t have time for that and I’m sure you don’t either. It’s no wonder why people resort to Mexican takeout instead! There’s a healthier alternative that needs little time cooking, absorbs flavor within an hour of marinade, and it is just as hearty as the traditional carnitas. And that is the use of king oyster mushrooms.
King oyster mushrooms are the perfect mushrooms that can shred just like “pulled pork”. There are so many things that you can use with king oyster mushrooms in the kitchen (from pork substitutes such as this and even fried “chicken”) and I highly recommend you use it as a staple. It is neutral in flavor, and like tofu, it can absorb any flavor that you desire. But unlike tofu, mushrooms are naturally earthy and has this great umami flavor that makes this dish taste rich and hearty. You just need to keep it in a marinade before preparing to maximize the flavor.
Again. Remember this: time is the best friend of a really good dish. Making mushroom “carnitas” hold no exception. If you want this to be flavorful, set aside time an hour beforehand (or even overnight in advance) to get that punch of flavors that you need.
What would set this mushroom “carnitas” apart is also my choice of complimentary sides and sauce. I love tacos that are loaded with crisp vegetables. And if you know me by now, or have been following my recipes, I like different flavor profiles using simple ingredients.
First is the slaw which are made with red cabbage and carrots in apple cider vinegar and a little bit of sweetener. There is something about adding a little bit of apple cider vinegar in veggies that make it taste so “fresh”. The acidity bounces off the savoriness of the mushrooms which makes an amazing combination. Secondly, I wanted to add an avocado ranch – which is similar to a guacamole – but a healthier alternative that requires no vegan mayonnaise or any heavy seasonings.
My whole intention is create a wonderfully balanced plant-based vegan taco that is holds no flavor back but you are trying to meet happy and healthy together. I hope you enjoy this recipe as much as I do. Give this recipe some love if you love the idea of this! Your feedback is much appreciated.
Mushroom “Carnitas” Tacos
Equipment
- Mixing bowls
- Food processor or blender (optional)
- Cast iron skillet or pan that generates a lot of heat
- Forks
Ingredients
- 4 taco size soft flour or corn tortilla (or crunchy)
FOR THE MUSHROOM "CARNITAS"
- 5 large king oyster mushrooms
- ¼ cup (60ml) barbecue sauce + more for cooking (make sure it's vegan friendly)
- 2 tbsp brown sugar
- 1½ tbsp tomato paste
- 1 tbsp low sodium tamari (or low sodium soy sauce)
- 2 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika (or regular smoked paprika)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp olive oil (or any oil)
- 2 dried bay leaves (optional)
- sprinkle of salt & pepper
FOR THE TACO SLAW
- ¼ head red cabbage shredded
- ½ large carrot julienned or chopped into matchsticks
- 2 tbsp apple cider vinegar
- 1 tsp sweetener of choice (I used brown sugar)
FOR THE CREAMY AVOCADO RANCH (optional)
- 1 whole ripe avocado
- 1-2 cloves garlic
- 2 tsp extra virgin olive oil
- 2 tsp dried dill (or sub with fresh dill)
- ½ tbsp lime juice
- salt & pepper to taste
OPTIONS FOR GARNISH
- chopped cilantro
- chopped jalapeño
- shredded lettuce
- sliced red onions or shallots
- beans
Instructions
- FOR THE "CARNITAS" PREPARATION
- Rinse the mushrooms and pat dry. Chop the rough end of the oyster mushroom. Using two forks, shred the stem and top, lengthwise, of the mushroom until it pulls into long pieces. You may use your hands to pull the shreds apart. Repeat this process on each mushroom and place in a large mixing bowl.
- In a large mixing bowl with the mushrooms, season with the dry herbs and spices. Then toss in the sauce ingredients such as the barbecue sauce, tomato paste, tamari, brown sugar, and olive oil. Stir mushrooms into the marinade until it is fully coated. Allow the flavors to soak in the fridge for an hour in the fridge.Note: mushrooms releases a bit of liquids naturally. You may find your marinade watery after removing it from the fridge, which is fine and will not interfere with the flavor when cooked.
FOR THE SLAW
- Using a food processor or chopping by hand, thinly slice carrots and shredded cabbages into a medium sized mixing bowl. Pour in the apple cider vinegar and sweetener. Mix until it is well combined. Set aside in the fridge until it is ready for use.
FOR THE AVOCADO RANCH (OPTIONAL)
- Using a food processor, blender, or by hand, mash (or pulse) a whole avocado until creates a paste-like consistency. Having chunks are okay. Blend and season all the ingredients together and pulse until it is all combined. Pour on a small mixing bowl. Squeeze a fresh lime and set aside. Note: if you are mashing by hand, substitute fresh garlic to a 1 tablespoon of garlic powder. Chunks of raw garlic can be overpowering for a dressing – unless, of course, it does not bother you and prefer it that way.
TACO PREPARATION
- Preheat a cast iron or any skillet / pan to medium high heat. Coat your pan with a ½ tablespoon of neutral flavored oil. Remove the mushroom "carnitas" out of the fridge. Pull the shredded mushrooms out of the marinade. Squeeze or drain out excess liquids before sautéing.
- Sauté the mushrooms into the hot skillet. Depending on the size of your skillet, you may have to do this in batches. Do not overcrowd the pan. Spread the mushrooms evenly on a single layer so majority of it is in contact with the heat. Leave it alone for about 3-4 minutes to char or brown. Toss around doing the same thing for about 5-7 minutes until mushrooms have shriveled. Note: mushrooms work the best in high heat. To ensure that the mushrooms do not release anymore liquids, the pan must be fully hot before cooking.
- Turn off heat of the skillet once all mushrooms have been cooked. Add an extra tablespoon of barbecue sauce on the shredded mushrooms for added color and sauciness.
- ASSEMBLY. Assemble the tacos by laying out all the components. On each tortilla, add about 1-2 tablespoon of each mushroom "carnitas", vegetable slaw, and avocado ranch. Top with other complimentary sides such as jalapeños, cilantro, beans, shredded lettuce, or hot sauces.
- Enjoy!
Notes
- If you are a fan of different textures on food, using a crunchy taco shell might work better in your favor as opposed to soft tortilla. Mushrooms are naturally tender when they cook.
- Toast or char the soft tortillas before assembly. It will be delicious as is but it tastes much better if it has been toasted or grilled beforehand.
- If you are unable to find king oyster mushrooms, shredded young jackfruit will be your best substitute. King oyster mushrooms are found most Asian supermarkets. Other mushrooms will not shred as finely as king oyster mushrooms. If it’s still a challenge for either mushrooms or young jackfruit, alternatively, using ground tofu or soy crumbles make very tasty tacos as well using this recipe (it just won’t be vegan “carnitas”).
- Can you bake the “carnitas” instead to avoid less oil? Yes. You can put it in a preheated 425 degree Fahrenheit oven on a large baking sheet. Place it on a single layer and bake for about 15-25 minutes depending on your oven. It will shrivel in size and brown a bit
- Make this recipe gluten free by substituting flour tortillas to corn or any tortilla of your choice. Be sure to double check your barbecue sauce (if you are using store bought) that it does not contain wheat ingredients. Tamari is already gluten free soy sauce that I often use in my recipes, you can also substitute it with coconut aminos.