Vegan Recipes | Not That Kind of Vegan

Shredded Mushroom “Carnitas” Tacos

I am missing my warmer homes in Texas, California, and Mexico today! I’m currently in denial that it is -1 F outside, and am trying to transport myself with these delicious, super fast and healthy tacos! They are gluten free, soy free, oil free, and nut free! They take about 10-15 minutes from start to finish, and are so delicious! This is how we made it:


4-5 king oyster mushrooms (about 300 g), shredded with a fork

1 garlic clove, minced

½ tsp cumin

¼ tsp chili powder

¼ tsp oregano

Pinch of cayenne

Salt and pepper to taste

½ lime, juiced



Chopped onion



Heat a skillet over medium-high heat. Add about a tbsp of water (or oil if you’re not avoiding), and once it’s hot, add the mushrooms, garlic, cumin, chili powder, oregano, cayenne, salt, and pepper. Cook the mushrooms until they are soft, or about 5 minutes.

Serve on corn tortillas and serve with toppings and some good chipotle salsa!

Loving our tacos? Tag us in your photo on Instagram @notthatkindofveganofficial or on Facebook for a shoutout!

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