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Insanely Delicious Vegan Chipotle Mushroom Tacos

Even if you're a meat lover, you will still love these vegan chipotle mushroom tacos. This is a quick 30 minute meal option for anyone who wants something *restaurant delicious*, healthy and vegan/ gluten-free. I promise you won't miss the meat or gluten!
Print Recipe
Total Time 30 minutes
Cuisine Gluten-Free, Healthy, Mexican, Vegan
Servings 4 tacos

Ingredients
  

Chipotle Mushroom Tacos

  • 7 oz. oyster mushrooms (they are sold in 3.5 oz packs where I shop, so I just bought 2 packs)
  • Cooking oil of your choice for pan - I used avocado oil
  • Fine kosher salt for seasoning
  • 2 tbsp apple cider vinegar
  • 1 tbsp chipotle adobo paste
  • 1 tbsp coconut aminos
  • 4 corn tortillas
  • 1/3 cup vegan refried beans
  • 1/2 large avocado thinly sliced (should have ~ 8 slices)
  • 1/2 medium carrot shredded
  • 1/2 lime cut into quarters
  • Cilantro chopped, for garnish to taste

Quick Pickled Onions (optional)

  • 1/2 cup hot water
  • 1 1/2 tbsp granulated sugar can sub honey, maple syrup or agave nectar
  • 1 1/2 tsp kosher salt half this if using sea salt
  • 1/4 cup white distilled vinegar can sub with a vinegar of your choice
  • 1/4 cup apple cider vinegar can sub with a vinegar of your choice
  • 1/2 red onion thinly sliced

Optional add ins

  • Cilantro stems to taste
  • 1 tsp Chipotle adobo paste

Instructions
 

  • 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.
  • Plate the tortillas. Put a dollop of refried beans in the center of each tortilla and spread evenly with the back of your spoon.
  • Add 2 slices of avocado on top of the refried beans on one side of the tortilla. Squeeze a little lime juice on top of the avocado slice. Om the other side of the tortilla, add the shredded carrots.
  • Put the mushrooms on top of the carrots and avocado slices. Top with pickled onions and cilantro. Serve immediately! 
Keyword apple cider vinegar, carrots, chipotle adobo paste, cilantro, coconut aminos, oyster mushrooms, red onion, refried beans
Tried this recipe?Let us know how it was!