Tacos are always a hit, but these vegan mushroom tacos take things to the next level! After making my slow-cooked lamb tacos a few weeks ago (which were a big hit!), I decided to give a plant-based version a try. My all-time favorite ingredient mushrooms made the perfect filling. I grabbed a mixed punnet from a little corner shop in Hackney, and even though I’m not totally sure what all the mushrooms were, I do remember using enoki mushrooms, which gave the tacos the best texture. The combination of smoky spices, juicy mushrooms, and crispy slaw is out of this world! Let me know if you give them a try.
Method
Make the Spice Blend
To start, prepare your flavorful spice blend. In a mini chopper or food processor, combine all the spices: ancho chili, habanero chili, dried smoked chipotle, apple cider vinegar, tomato purée, agave nectar, garlic, chopped onion, fresh thyme, and cumin. Blitz everything together until it’s finely mixed into a smooth, aromatic paste. This spice blend will add that perfect smoky and spicy kick to your mushrooms.
Prepare the Mushrooms
Next, it’s time to prep your mushrooms. Tear the mixed mushrooms into strips, making sure they’re not too big. This method helps the mushrooms absorb all the flavors from the spice blend, ensuring that every bite is packed with taste. Use a mix of mushrooms like enoki and oyster, which provide a great balance of texture and flavor.
Cook the Mushrooms
Now, heat a splash of oil in a large frying pan over medium-high heat. Once the pan is hot, add the mushroom strips and stir them around to coat evenly with the oil. Cook the mushrooms for about 10 minutes, stirring occasionally to ensure they cook evenly. The mushrooms will start to shrink and brown as they release their moisture and soak up the spice blend’s flavors.
Simmer the Mushrooms
After the mushrooms have cooked and started to crisp up, it’s time to let them simmer. Add a small splash of water to the pan just enough to cover the bottom. This will help the mushrooms soften a bit and absorb the rich, flavorful liquid from the spice blend. Let them simmer for an additional 5 minutes, allowing all the flavors to meld together and create a perfect, juicy filling.
Assemble the Tacos
Once your mushrooms are cooked and seasoned to perfection, it’s time to assemble your tacos. Warm up your taco shells in a pan or taco shell warmer. Start by adding a generous spoonful of guacamole to each shell. Then, pile on a heap of the cooked mushrooms. Finish off with a dollop of pickled slaw for a fresh crunch, and squeeze a bit of lime juice over the top to add that citrusy zing.
Necessary Tools
- Mini chopper or food processor for blending the spices
- Large frying pan
- Spatula
- Taco shell warmer or pan to heat tacos
Vegan Mushroom Tacos Recipe (Easy, Flavor-Packed Plant-Based Tacos)
Cuisine: MexicanDifficulty: Easy4
servings10
minutes15
minutes25
minutesIngredients
For the spice blend:
1 tbsp ancho chili
½ tsp habanero chili
1 tbsp dried smoked chipotle
3 tbsp apple cider vinegar
2 tbsp tomato purée
1 tbsp agave nectar
3 bay leaves
4 garlic cloves, minced
1 white onion, chopped
1 small handful fresh thyme
1 tsp cumin
For the rest:
250g mixed mushrooms (enoki and oyster mushrooms are a great choice!)
Tacos (your choice of soft or hard-shell)
Guacamole (check out my guac recipe if you haven’t yet!)
Pickled slaw (I love using @ayepickled slaw)
½ lime, for squeezing
Directions
- Make the spice blend: In a mini chopper (or food processor), combine all the spices, apple cider vinegar, tomato purée, agave nectar, garlic, onion, thyme, and cumin. Blitz until everything is finely mixed.
- Prepare the mushrooms: Tear your mixed mushrooms into strips. This helps them absorb the flavors of the spice blend better.
- Cook the mushrooms: Heat a splash of oil in a hot pan. Add the mushroom strips and stir well. Cook for about 10 minutes, stirring occasionally to ensure the mushrooms cook evenly.
- Simmer the mushrooms: Add a little water to the pan, just enough to cover the bottom, and let the mushrooms simmer for 5 more minutes. This will help soften them and make them even more flavorful.
- Assemble the tacos: Warm up your taco shells and start layering. First, add a spoonful of guacamole, then top with the cooked mushrooms. Add a generous amount of pickled slaw and squeeze a bit of lime over everything. You’re ready to enjoy!
Notes
- When cooking the mushrooms, be sure to stir often to prevent them from burning.
- If they seem to be sticking to the pan, add a bit more water or oil to keep things moving.
- You don’t want to lose that rich flavor!
Serving Suggestions
These vegan mushroom tacos are perfect for lunch or dinner. Pair them with a side of crispy sweet potato fries or a light green salad. If you’re craving a little more heat, serve with extra hot sauce or jalapeños on the side!
Fun Fact
Did you know mushrooms are a great source of vitamin D? That’s right, these tasty fungi are packed with nutrients, and using them as a filling in tacos makes this dish as healthy as it is delicious!
Conclusion
These vegan mushroom tacos are a great way to enjoy a plant-based meal without missing out on flavor. The spice blend adds a smoky, spicy kick that pairs beautifully with the earthy mushrooms. Plus, they’re super easy to make and perfect for any taco lover looking to try something new. So grab your ingredients, get cooking, and enjoy a flavorful, satisfying meal that’s both vegan and delicious!
