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Easy Vegan Carnitas. Mushrooms marinated in Spicy Smoky Zesty Marinade and Baked. Serve these Mushroom Carnitas with toppings in tacos, wraps, burritos. Use Jackfruit for variation. Glutenfree Nutfree Oilfree Recipe. Soyfree option. Jump to Recipe
Every since I baked jackfruit with sauce forPulled Jackfruit Sandwiches,I’ve fallen in love with crisp caramelized result! Its much easier, no mess, short active time. Just mix everything and bake! I use the same process for these mushroom Carnitas. Sliced mushrooms, sliced onion, spices, herbs, and a flavorful marinade. Just put everything in a bowl, marinate for a bit if possible, spread in a baking dish and bake and done! No oil needed.
The onions caramelize to a juicy sweet spicy state. Mushrooms cook wonderfully and crisp. Bake less or more time depending on your preference. Fill up tacos or wraps, add your favorite toppings like mashed avocado/guacamole, vegan sour cream or salsa and done. Add some smoky black beans or refried beansto the tacos for a hearty meal. You can use the same process with Jackfruit, shredded oyster mushrooms, hearts of palm and shredded seitan.
What are Carnitas
Carnitas are shredded meats cooked by braising or simmering in fat and marinades or spice blends until tender. The meats are then pulled apart or shredded if not already, and cooked over high heat to crisp.
For Vegan versions, you can use chicken or pork subs, mushrooms, jackfruit etc. These subs dont always need the longer cooking times and that much fat. In this recipe, I use a Spice + orange/cider marinade on the mushrooms + onion and just bake it. The baking caramelizes the onion and browns the mushrooms to a tender-crisp, the marinade thickens and gets concentrated in the onion and mushrooms for a fabulous flavor. You can spray the mixture generously with oil for a more decadent flavor profile.
More Tacos and Wraps to try!
- Cauliflower Walnut Taco “meat” in Tacos. GF SF , Just process and bake, So Easy!
- Jamaican Jerk Black Bean Tacos. GF,jerk spices with beans are amazing!
- Pinto Bean Fajita Veggie Tacos GF, this chili lime marinade is addicting.
- Avocado Chickpea Salad Sandwich or tacos– SF I mean avocado + chickpeas.
- Samosa Wraps with Spiced Chickpeas. GF SF Samosa potatoes work in everything.
- Tempeh Scramble , Jalapeno Popper Dip Wraps, the creamy dip makes this a must try.
- Jerk Jackfruit, Caribbean Black Bean Wraps, so much flavor!
Step by Step Photos
These Mushroom Carnitas need just 1 Bowl, 40 minutes, everyday ingredients and No Oil!
They easy and so flavorful and versatile. Change up the seasoning to use your favorite taco blend, chili blend or other.
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5 from 23 votes
Vegan Carnitas with Mushrooms
Vegan Carnitas. Mushrooms marinated in Spicy Smoky Zesty Marinade, Baked and served with toppings in tacos, wraps, burritos. Use Jackfruit for variation. Vegan Glutenfree Nutfree Oilfree Recipe. Soyfree option. Makes filling for 4-5 tacos, serves 2.
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Main Course
Cuisine: Mexican, Vegan Gluten-free
Keyword: carnitas recipe, jackfruit carnitas, mushroom carnitas
Servings: 2
Calories: 105kcal
Author: Vegan Richa
Ingredients
- 1 onion , thinly sliced (small to medium onion)
- 4 cloves garlic , finely chopped
- 1 jalapeno , thinly sliced (optional)
- 12 oz mushrooms , sliced, (white or combination or white, cremini, portobello)
- ¼ cup (62 ml) orange juice or cider(plain cider not vinegar), half of both
- 2 tsp lime juice
- 1 tbsp soy sauce or tamari for glutenfree, or coconut aminos for soyfree
- ¼-1/2 tsp salt
Carnitas Spices:
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1.5 tsp smoked paprika , or use 1 tsp sweet paprika and ½ tsp smoked forless heat
- 1.5 tsp (1.5 tsp) oregano
- ¼ tsp (0.25 tsp) black pepper
- ½ tsp (0.5 tsp) or more chipotle pepper
- 1 to 2 tsp (1 tsp) chili powder blend or use more of the above spices and herbs
- optional flavors: Add ½ tsp poultry seasoning , add 2 tbsp beer
Instructions
Preheat the oven to 400 deg F (205 C). Line a baking dish with parchment.
Add the sliced onion, garlic, jalapeno, mushrooms to a large bowl. Add the orange juice/cider, lime and soy sauce and toss to mix well. Let it sit to marinate for atleast 10 mins (or chill for an hour).
Mix the ground spices in a small bowl and sprinkle on the mushrooms. Add salt if using. Toss well to coat.
Drop the mushroom mixture onto parchment lined baking dish. Spread the mixture around so it forms a mostly single layer. Spray oil all over(optional).
Bake for 30 mins, then move the mushrooms around so the ones on the edges dont burn.(If the mushrooms or marinade is burning on the edges already, then reduce temp to 350 deg F). Bake for another 5 to 15 mins depending on preferred browning (also depends on the mushrooms used and thickness of the slices).
Serve in tacos or wraps or bowls with mashed avocado/guacamole, jalapeno, vegan sour cream, or salsa. Add some cooked beans, or refried beans for added protein.
Store refrigerated for upto 4 days. Pictured with mashed avocado+ lime, jalapeno, vegan sour cream.
Video
Notes
Skillet: You can also cook this in a skillet
Combine everything in a skillet over medium heat. Cook until the mushrooms are starting to crisp on some edges.
Jackfruit: Drain 20 oz can of young jackfruit, rinse then squeeze in a towel to remove excess brine. Shred using fork or knife and add to the bowl. Continue with the recipe. Add more of the carnitas spices if needed. Check at 20 mins and move around.
Soycurls: Soak the soycurls in warm veggie or chikin flavored broth for 10 mins. Squeeze, then shred with a knife. Add to a bowl and proceed with the recipe. Add more of the carnitas spices if needed.
Nutrition is for 1 serve of the mushroom carnitas. Does not include tortillas and toppings.
Nutrition
Nutrition Facts
Vegan Carnitas with Mushrooms
Amount Per Serving
Calories 105Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 531mg23%
Potassium 831mg24%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 8g9%
Protein 8g16%
Vitamin A 1235IU25%
Vitamin C 29.9mg36%
Calcium 57mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
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More Vegan Tacos Recipes
- Easy Jackfruit Tacos Vegan
- Crispy Quinoa Tacos (nut-free with easy gluten-free and soy-free options)
- Tikka Masala Birria Tacos (vegan)
- Blackened Tofu Tacos with Caramelized BBQ Onion
⭐️⭐️⭐️⭐️If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐
Reader Interactions
Comments
Sherrie
Used this with jackfruit to make the most awesome pizza. Used pineapple on the pizza to break some of the jalapeño heat as the pizza also had some pickled jalapenos on it. I just wanted to mention that my family loves your Indian recipe book. We have had it for years and have tried so many awesome recipes. I have a lot of vegan recipe books and I think your Indian one is the one we use and enjoy the mostRicha
That’s so awesome!! Thank you for all the love for my Indian kitchen book!!
Reply
MJ
This is in regular rotation at our house. Thank you for the delicious recipe.Reply
Richa
Awesome
Reply
Eita Ovonia
Can’t wait to try this..sounds divine. Thanks so much! 👏🤗 😋Reply
Marie
What kind of cream sauce is on the picture? I need recipe🤗
Reply
Vegan Richa Support
it’s simply vegan sour cream.
Reply
Sue
Your video shows you adding salt but you don’t mention it in the recipe steps. How much salt do you use?
Reply
Richa
Good catch! 1/4-1/2 tsp
Reply
Annie
These mushroom tacos were delicious! I wasn’t expecting much and just needed something that would satisfy my vegetarian family and non veg family members. As soon as I mixed the spices, I knew it was going to be good. I wasn’t sure about the liquid mix but it actually came together well.Reply
Vegan Richa Support
Excellent. I’m glad you enjoyed
Reply
Julia
This.is.bomb!!!! Super easy, very flavorful, and my meat eaters went back for seconds. Love this recipe and will definitely make it again! 🙂Reply
Vegan Richa Support
💣💣💣 BOOM 💣💣💣
Reply
mechelle coate
This was incredible!! Followed it to a T and add the beer🤷🏼♀️
Mushrooms really tasted like meat carnitas, this will be on heavy rotation at our house.Reply
Vegan Richa Support
you went for it – that’s great – I love to hear it and read your nice review. thank you
Reply
Gabriela Valencia
Tried this recipe for me and my non vegan family and they loved it! It was also very easy to make 🙂Reply
Vegan Richa Support
Winner! I’m so glad!
Reply
Eti
As always – easy to make and super tasty! The whole house smells so gooood… 🙂Reply
Kelli
This was really easy and tasty. I worried that it would turn out mushy but the mushrooms’ texture was very meaty and the seasoning spot on. I INHALED these as tacos with heated corn tortillas, homemade pickled red onion and jalapenos, avocado and a vegan chipotle sauce. Can’t wait to hit the leftovers for lunch tomorrow….unless I use them up in a tofu scramble for breakfast first, hehe. Thanks Richa!Reply
Vegan Richa Support
inhaled. haha. Epic. homemade pickled onions & jalapenos – so authentic!
Reply
Bella
Hi Richa,
I just glanced through the recipe and it looks delicious.
Having baked mushrooms couple of times they always ooze out water and the result is not as expected, could you please suggest me how to get the best out of it without getting them soggy.Thanks in advance 🙂
Reply
Richa
Slice them thin and when you bake them they intially will leak moisture but later will get chewy and crispy
Reply
Keri
Another delicious recipe I’ve tried from you. Perfect blend of spices and flavor a for a taco variation.Reply
Vegan Richa Support
Thanks for stopping by, so glad you enjoyed it!
Reply
Drew
Just tried them and they were fantastic, thank you for postingReply
Cozy
Stupid delicious, as always. Was perfect meal for 2. I used slightly less mushrooms so the spices were a little gritty…next time I will use the full 12oz of shrooms.Reply
Eti
As always, super easy to make and SUPER DUPER tasty!! A big hit in our house. Can’t wait to have friends over and show off :-). Thank you Richa!!!Reply
Richa
awesome
Reply
Krupa Dave
When you say vinegar, I’m not sure what that means…is it apple cider or plain vinegar or a rice vinegar
Reply
Richa
There is not vinegar in it. It says use orange juice or cider. Cider is like spiced apple juice. people often think of cider vinegar, so it says “not vinegar” just cider..
Reply
Alicia
To those on the fence, make this — you won’t be sorry! Richa, I bought some portabellas on a whim as they looked really good, and decided to come home and find a recipe to try. This was out of this world! I also added some grilled pepper slices to make it like a fajita, but wow! That marinade was awesome. This is totally going on my repeat list. Thanks for another winning recipe!Reply
Richa
awesome! its so quick and so flavorful!
Reply
Amy
This was so so delicious!Reply
Richa
Thanks!
Reply
Melanie
These are quite possibly the best tacos I’ve ever had. Thank you for this outstanding recipe!Reply
Richa
yay!!
Reply
Yvette
Thanks! I will do that. Was worried about mushrooms being marinated for two days but I agree that is likely to yield a better result that reheating (and the marinade it not very liquidy). Fingers crossed.
By the way, your Chickpea Flour Vegan Omelet will also be served this weekend. I serve it with hummus and avocado slices. Another one that is a hit with everyone!
Reply
Richa
yum!
Reply
Yvette
These are amazing. I have made them several times for guests and they are a consistent hit!I am making a batch for visitors and trying to decide if I should leave the mushrooms in the marinade for two days or cook the mushrooms ahead of time (we will be too busy to spend much time in the kitchen) and reheat… Any advice? If reheating, how would you recommend to avoid them being to dry.
Thanks!
Reply
Richa
i’d say prep everything including the toppings and store separately and keep the mushrooms marinated. Then just spread them on the pan to bake while you set out the toppings and done. re baking will dry them a bit too much. if you do bake ahead, then microwave to reheat
Reply
Cogumelo
This is absolutely delicious! TnksReply
Anessa
This is amazing! I can’t wait to make it again.Reply
Richa
yay!
Reply
Pooja
What can I use to replace apple cider or orange juice?
Reply
Richa
lemon juice
Reply
Louwana
This turned out amazing. I added a tangy shreaded carrot and red cabbage slaw for some crunch. Love that I could make it with no added oils.Reply
Richa
awesome!!
Reply
Sue
This was very flavorful! Thanks RichaReply
Richa
Awesome! The baked mushrooms get cook to such a great texture!
Reply
Eve-Marie
This was so flavorful and delicious, and had a great texture!Reply
Richa
awesome! Thanks!
Reply
JS
Did you make the tacos as well? If they’re store bought, please let me know what brand. They look amazing!
Reply
Richa
these are whole foods brand tortillas. I heated them up on a flame for a few seconds.
Reply
JdW
This might also work with the addition of soy curls.
Reply
Richa
yes, use soaked(in broth) and then shredded soycurls.
Reply
Faudes Lugo
Loved it. My husband loved it as well. Will be making again for sure.Reply
Cassie Autumn Tran
Looks absolutely perfect! I have to try making this and combining it with tofu on the side. You can never go wrong with mushrooms as the base of the recipe!
Reply
Richa
totally!
Reply
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