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Vegan Carnitas with Mushrooms

Savor Crispy Vegan Carnitas with Mushrooms Tonight

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You won’t believe how satisfying a plant-based alternative can be until you try these crispy Vegan Carnitas with Mushrooms!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Carnitas
  • 500 grams King Trumpet Mushrooms Shredded
  • 3 tablespoons Olive Oil Can substitute with avocado oil
  • 2 tablespoons Lime Juice Can substitute with lemon juice
  • 1 teaspoon Cumin
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Chili Powder Adjust to heat preference
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Oregano
  • to taste Salt
  • to taste Pepper
For Serving
  • 8 Taco Shells Corn or flour
  • 1 cup Fresh Toppings Avocado, cabbage, and salsa

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Gather your baking sheet and parchment paper.
  2. Clean the king trumpet mushrooms and shred them into thin, bite-sized pieces.
  3. In a large mixing bowl, toss the shredded mushrooms with olive oil, lime juice, and spices until well-coated.
  4. Spread the seasoned mushrooms on a baking sheet and bake for 20-25 minutes until golden brown and crispy.
  5. Warm your taco shells and fill them with the crispy Vegan Carnitas. Top with avocado, cabbage, and salsa.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 15gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 350mgPotassium: 400mgFiber: 5gSugar: 2gVitamin A: 300IUVitamin C: 5mgCalcium: 30mgIron: 1.5mg

Notes

Use fresh king trumpet mushrooms for the best texture; experiment with your favorite toppings for added flavor bursts.

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