Insanely Delicious Vegan Chipotle Mushroom Tacos
I had to add “insanely delicious” to this title because these tacos deserve your time and attention. I wanted this title to politely scream at you because honestly, if you saw me in person right now, I would be politely screaming at you to make these. Maybe mushroom tacos sound underwhelming to you…or you’re a meat lover who wouldn’t dare enjoy vegetarian tacos…but I’m here to tell you (as a meat lover) that these tacos are UNREAL. INSANELY DELICIOUS. They’re also easier to make than pulled chicken and plant based, so why would we even go back from here?
Those truly don’t look like mushrooms…what kind did you use? I was surprised, too! I used oyster mushrooms for this recipe and they are surprisingly meaty in taste and texture. I found these at Whole Foods (there were plenty in stock) and they should be available at other stores as well. They’re becoming very trendy as a meat substitute, so I think they’re popping up in more places. If you can’t find them anywhere, shiitakes are more commonly found at grocery stores and have a nice meaty flavor . You won’t get the same shred if you go with shiitake mushrooms, but I think they are good second choice, since they can crisp up nicely in a hot pan.
Topping suggestions other than your quick pickled onions? Guac, Pico de Gallo, cotija cheese, cilantro and scallions would be beautiful on top of this mushroom combo.
Not really vibing tacos…can I serve these mushrooms on anything else?
Of course! You can add these to pizza, flatbreads, sandwiches (similar to a pulled pork sandwich) or just make a salad bowl and put them on top.
PS. if you love heat and want to jazz up your mushroom mixture, add some peppers in the mix and follow the same instructions. I understand oyster mushrooms can be difficult to find and I call for some unique ingredients here, so I wanted to make this ingredient list as small as possible.
Don’t have everything on the list? Here are some ingredient swaps!
- Apple cider vinegar- Rice vinegar or red wine vinegar will work for the sauce.
- Chipotle adobo paste – you can use tomato paste and add lots of chili or chipotle powder to taste to create something similar. Feel free to also jazz it up with cumin and paprika.
- Coconut aminos – Coconut aminos are sweet and have a rich depth of flavor, but they aren’t very salty (at least the ones I have which claim to be “the original”aren’t salty.) So, the best bet for a swap would be a low sodium soy sauce or tamari with maybe 1/4 tsp of agave nectar if you want some BBQ sweetness vibes.
- Refried beans – first of all, if you’re vegan, please make sure the beans you choose are vegan! I used Amy’s refried beans and they are DELICIOUS and certified vegan. If you can’t find refried beans, feel free to use mashed beans of your choice! Add a little avocado oil or olive oil to the beans and mash them with a fork. Add salt and other seasonings such as garlic powder, onion powder, paprika, cumin and chili powder to bring it to life.
You better believe I have a pickled onion tutorial here for anyone who’s too scared! I promise it is easy AF!!
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|Chipotle Mushroom Tacos
|7oz. oyster mushrooms
|Cooking oil of your choice - I used avocado oil
|Fine kosher salt
|2tbsp apple cider vinegar
|1tbsp chipotle adobo paste
|1tbsp coconut aminos
|4 corn tortillas
|1/3cup vegan refried beans
|1/2 large avocado, thinly sliced
|1/2 medium carrot, shredded or cut into matchsticks
|1/2 lime, cut into quarters
|Cilantro, chopped for garnish
|Quick Pickled Onions (optional)
|1/2cup hot water
|1 1/2tbsp granulated sugar (can sub honey or agave nectar)
|1 1/2tsp kosher salt
|1/4cup white distilled vinegar
|1/4cup apple cider vinegar
|1/2 red onion, thinly sliced
|Optional add ins
|Cilantro stems to taste
|1tsp Chipotle adobo paste
If making pickled onions, pour the hot water into a jar. Add the salt and sugar and stir until dissolved. Add the vinegars and mix. Add the onions and other add ins (if using,) and let them hangout in the jar while you work on the tacos!
With your hands, rip the top of the oyster mushrooms off the stem and tear it in to small pieces (or whatever size you like your pulled meat.) Shred the stems with a fork until they resemble pulled meat.
Heat a large skillet over medium high heat. Season the skillet with 1-2 tbsp of oil. Put all of the shredded mushrooms into the skillet and season them with a pinch or two of salt.
Let them cook without touching them or moving them for about 2 minutes. Then move them with your spatula and repeat every 1-2 minutes. Cook for about 10 minutes, until golden brown and lightly crisped.
As the mushrooms cook, mix together chipotle adobo paste, apple cider vinegar and coconut aminos (or your substitute of choice) in a small bowl.
Lower the heat to medium and wait 1 minute or so for the temperature to chill out a bit. Then, pour the sauce into the pan. As the sauce bubbles and begins to evaporate, use a wooden or metal spatula to scrape any golden brown bits off the bottom of the pan and coat the mushrooms in the mixture.
Continue cooking the mushrooms for another 3-4 minutes as they absorb the sauce and caramelize.
In the meantime, char the corn tortillas over a low flame on a stove top and get the toppings ready for taco assembling! If you have an electric stove and can’t char the tortillas over a flame, you can always lightly broil the tortillas in the oven.