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Vegan Barbacoa Mushroom Tacos – 1 Pot

June 20, 2017 By Richa 27 Comments

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Vegan Barbacoa Mushroom Tacos . These saucy Barbacoa Tacos are super easy and versatile. Use the sauce with beans, lentils or other shredded vegetables for variation. 1 Pot Vegan Barbacoa Recipe. Gluten-free Nut-free Soy-free Recipe.Jump to Recipe   

Vegan Barbacoa Mushroom Tacos . These saucy Barbacoa Tacos are super easy and versatile. Use the from scratch chile sauce with beans, lentils or other shredded vegetables for variation. 1 Pot Vegan Barbacoa Recipe. #Glutenfree #Nutfree #soyfree #Recipe #veganricha | VeganRicha.com

These Saucy Tacos with Barbacoa mushrooms are perfect for the Summer. For these Barbacoa tacos, I use mushrooms as the vegan substitute. The Sauce for the tacos is made of guajillo chiles which add a gorgeous color and smoky sweetness to the sauce, some chipotle peppers for additional smokyness and heat, some spices and caramelized onions. The mushrooms are cooked for 30 minutes in the sauce to absorb all of the flavor and get tender. Try not to eat up all the mushrooms right from the pan!

You can also use other vegetables or beans with the sauce. Toss veggies in the blended sauce and bake until tender. Or simmer some black beans, chickpeas or lentils along with some chopped veggies in the sauce for 15-20 mins. Serve in tacos or make a Bowl with roasted veggies, onion, lime. Many options! Saucy, Juicy and amazing . 

Barbacoa is a process of slow roasting meats that are served in tacos. The term has evolved over time to include fusion barbecue styles.  Mushrooms make a great substitute to add texture and soak up the sauce. Jackfruit would also do very well with the sauce. Or just some beans/chickpeas/lentils simmered in the sauce. Make these Tacos to start the Summer. 

Vegan Barbacoa Mushroom Tacos . These saucy Barbacoa Tacos are super easy and versatile. Use the from scratch chile sauce with beans, lentils or other shredded vegetables for variation. #Vegan Barbacoa Recipe. #Glutenfree #Nutfree #soyfree #Recipe #veganricha | Vegan Richa

More Tacos and Wraps from the blog

  • Chile Lime Pinto Bean Fajita Tacos. This marinade is so good! 
  • Chipotle Garlic Jackfruit Tacos – Easy Instroduction to Jackfruit
  • Vegan Tinga bowl with Hearts of Palm, Chickpeas, Spanish Rice 
  • Pulled Butternut Squash Tacos. Vegan Glutenfree Recipe 
  • Jackfruit Meatballs Tacos
  • Jamaican Jerk Black Bean Tacos with Corn Salsa – This seasoning is great with any beans

If you make these Saucy tacos, do let me know in the comments how they worked out! 

The pictured tacos came out mildly hot even with 2 chipotle peppers (chipotle peppers vary in heat). Guajillo is very mild. Remove seeds from chipotle peppers to control the heat if needed. Paprika can also be very mild to moderately hot. Use sweet paprika for lower heat. Adjust the heat to preference when you taste test. Barbacoa is generally mild. I added some cayenne towards the end. 

Soak the Guajillo chiles. I got these from World Spice in Seattle. 

Vegan Barbacoa Mushroom Tacos. These saucy Barbacoa Tacos are super easy and versatile. Use the from scratch chile sauce with beans, lentils or other shredded vegetables for variation. Vegan Barbacoa Recipe. #Glutenfree #Nutfree #soyfree #Recipe #veganricha | VeganRicha.com

Vegan Barbacoa Mushroom Tacos . This Barbacoa Sauce is super easy and versatile. Use it with beans, lentils or other shredded vegetables for variation. Vegan Barbacoa Recipe. Gluten-free Nut-free Recipe | VeganRicha.com

Cook the onion and garlic.

Vegan Barbacoa Mushroom Tacos . This Barbacoa Sauce is super easy and versatile. Use it with beans, lentils or other shredded vegetables for variation. Vegan Barbacoa Recipe. Gluten-free Nut-free Recipe | VeganRicha.com

Blend half of the onion mixture with the chile and other barbacoa sauce ingredients. 

Vegan Barbacoa Mushroom Tacos . This Barbacoa Sauce is super easy and versatile. Use it with beans, lentils or other shredded vegetables for variation. Vegan Barbacoa Recipe. Gluten-free Nut-free Recipe | VeganRicha.com

Cook the mushrooms in the same skillet for a few mins. 

Vegan Barbacoa Mushroom Tacos . This Barbacoa Sauce is super easy and versatile. Use it with beans, lentils or other shredded vegetables for variation. Vegan Barbacoa Recipe. Gluten-free Nut-free Recipe | VeganRicha.comAdd blended sauce and cook for 30 mins. 

Vegan Barbacoa Mushroom Tacos . This Barbacoa Sauce is super easy and versatile. Use it with beans, lentils or other shredded vegetables for variation. Vegan Barbacoa Recipe. Gluten-free Nut-free Recipe | VeganRicha.com

Saucy, juicy, spicy!

Vegan Barbacoa Mushroom Tacos . This Barbacoa Sauce is super easy and versatile. Use it with beans, lentils or other shredded vegetables for variation. Vegan Barbacoa Recipe. Gluten-free Nut-free Recipe | VeganRicha.com

These tacos are lightly inspired from The Taco cleanse’s barbacoa. Serve with avoado guacamole, salsa topping of choice and crisp greens. 

Vegan Barbacoa Mushroom Tacos . This Barbacoa Sauce is super easy and versatile. Use it with beans, lentils or other shredded vegetables for variation. Vegan Barbacoa Recipe. Gluten-free Nut-free Recipe | VeganRicha.com

Print Recipe
5 from 8 votes

Vegan Barbacoa Mushroom Tacos

Vegan Barbacoa Mushroom Tacos . These saucy Barbacoa Tacos are super easy and versatile. Use the sauce with beans, lentils or other shredded vegetables for variation. 1 Pot Vegan Barbacoa Recipe. Gluten-free Nut-free Recipe Makes 6 to 7 tacos
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course, Tacos
Cuisine: Gluten-free, Mexican, Vegan
Keyword: barbacoa sauce, barbacoa tacos, mexican barbacoa, vegan barbacoa
Servings: 3
Calories: 176kcal
Author: Vegan Richa

Ingredients

  • 2 large guajillo chiles
  • 1 tsp oil
  • 1 bay leaf
  • 1 large onion thinly sliced or chopped
  • 7 cloves of garlic finely chopped
  • 2 chipotle chile in adobo sauce 1 for less heat
  • 1 tsp ground cumin , or a combination of cumin and coriander
  • 1/2 tsp (0.5 tsp) dried oregano
  • 1/2 tsp (0.5 tsp) smoked hot paprika or 1 tsp chili powder blend
  • 1/4 tsp (0.25 tsp) ground cinnamon or a dash
  • 1/8 tsp ground cloves or a pinch
  • 1/4 tsp (0.25 tsp) or more salt
  • 3/4 cup (176.25 ml) water or veggie broth
  • 1 tsp apple cider vinegar
  • 1 to 3 tsp lime juice to preference
  • 1/4 tsp (0.25 tsp) sugar or maple - optional
  • 8 oz (226.8 g) sliced or chopped mushrooms white, cremini or a combination with others

Toppings:

  • Avocado salsa or onions, lime juice, pepper and salt

Instructions

  • Soak the guajillo chiles in hot water for 15 mins. Prep the rest of the ingredients.
  • Heat oil in a skillet over medium heat. Add bay leaf, onions, garlic and pinch of salt and cook until translucent. 5 mins.
  • Transfer half of the onion mixture to a blender.
  • Add mushrooms to the remaining onion mixture in the skillet and a good pinch of salt and continue to cook over medium heat.
  • Remove the stem and seed box from the soaking guajillo chile. Add the chile to the blender. ** Add the rest of the sauce ingredients, except vinegar and lime, to the blender and blend until smooth. Add this blended sauce the skillet.
  • Cover and cook for 25 to 30 mins until mushrooms are tender. Stir once or twice in between. Add more water if the sauce thickens too much. Add in the vinegar and lime and cook for another 3 to 5 minutes. Taste adjust heat, salt and flavor. Add chili powder or smoked paprika for additional smokyness/flavor.
  • Remove bay leaf. Serve over warm tortillas with avocado and chopped onion or salsa and baby greens of choice. Add a good dash of lime, freshly ground black pepper and salt and serve.

Notes

** Guajillo Chiles are very mild, whereas chipotle chilies can be moderate to hot. Taste and adjust the heat by adding cayenne or hot paprika for hotter. Remove seeds from the chipotle peppers before using to reduce heat.
 
To make this in Instant Pot: Follow steps 1 to 4 in saute mode. Then add the blended sauce (blend with 1/4 to 1/3 cup water instead of 3/4 cup). Pressure Cook for 5 minutes manual, then quick release after 10 minutes.
 
To make this with beans or lentils, Simmer the cooked beans or lentils in the sauce, uncovered for 15 mins. Then serve. You can also add some small chopped vegetables with the beans to the sauce.
 
For variation: Blend a tomato or 1 tbsp tomato paste with the barbacoa sauce.
Serve the barbacoa mushrooms with spiced black beans in each taco to make a filling meal.
Or make a Bowl meal with the beans, roasted veggies such as peppers and onion, and crunchy greens.
Nutritional values based on one serving

Nutrition

Nutrition Facts
Vegan Barbacoa Mushroom Tacos
Amount Per Serving (1 g)
Calories 176 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Sodium 222mg10%
Potassium 702mg20%
Carbohydrates 16g5%
Fiber 6g25%
Sugar 4g4%
Protein 4g8%
Vitamin A 880IU18%
Vitamin C 14.4mg17%
Calcium 35mg4%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Vegan Barbacoa Mushroom Tacos . This Barbacoa Sauce is super easy and versatile. Use it with beans, lentils or other shredded vegetables for variation. Vegan Barbacoa Recipe. Gluten-free Nut-free Recipe | VeganRicha.com

Filed Under: Instant Pot, main course, mexican, soy free Tagged With: vegan



⭐️⭐️⭐️⭐️ 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! ⭐⭐⭐⭐

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  1. Eshika Roy says

    June 21, 2017 at 6:00 am

    Wow! The taco looks really delicious. I started salivating mid way through the blog. I have always been a fan of your easy and simple vegan recipes. Please keep on sharing more drool worthy recipes with us. Looking forward to your next post.

    Reply
  2. JdW says

    June 21, 2017 at 7:17 am

    How would you adapt this to be made in the Instant Pot? (I love to be able to leave my Instant Pot unattended while I take my dog for a walk…)

    Reply
    • Richa says

      June 21, 2017 at 10:34 am

      I have not tried it, i think 5 minutes manual after adding the sauce, then quick release after 10 minutes should be enough. Let me know if the timings work.

      Reply
      • JdW says

        June 22, 2017 at 3:34 pm

        This was delicious. I made it in the Instant Pot. Next time I’ll reduce the amount of water in the broth, because the mushrooms released a lot of liquid. I did use black beans in the sauce. Because I had baked tortillas into little bowls, I first put in some rice to soak up the liquid before adding the mushroom/bean/barbacoa sauce. I also roasted green peppers and onions and made a quick vegan queso fresco in the blender to serve on top. Thanks again for another great recipe.

        Reply
        • Richa says

          June 22, 2017 at 9:30 pm

          Sounds like an amazing meal! Yes with the instant pot you would need less water as the water doesnt evaporate out. Forgot to mention that.

          Reply
          • Briel says

            October 17, 2017 at 7:38 pm

            Excited to try this.

            When would you recommend adding the lime and vinegar in if you are using the instant pot? before the 5 min manual or after it’s cooked?

          • Richa says

            October 20, 2017 at 4:55 pm

            yes before you close it. they are strong flavors that need to cook down and mix in

  3. Jojo's Vegan Kitchen says

    June 21, 2017 at 4:28 pm

    looks yummy!

    Reply
  4. Paige says

    June 25, 2017 at 5:56 pm

    5 stars
    Excellent tacos! I followed the recipe exactly. Mexican side of the family approved!

    Reply
    • Richa says

      July 8, 2017 at 11:02 am

      Aweesome!

      Reply
  5. Emily says

    July 8, 2017 at 11:01 am

    5 stars
    These came out perfect! I added some pinto beans as well and the tacos were gobbled up.

    Reply
    • Richa says

      July 8, 2017 at 11:07 am

      yay!

      Reply
  6. JULIA JONES says

    August 11, 2017 at 7:04 am

    5 stars
    I had meant to look up guajillo chilies but in the end used a small amount of canned chopped jalapenos and about one chipotle and found it spicy without being overpowering. As my daughter is not a big fan of mushrooms I added a large can of pinto beans. (It turned out she wanted to eat the mushrooms too, they were so yummy.)
    The finished meal in a bowl was a delight to behold but the flavors from this dish was absolutely the star of the bowl. It was a wow-this-is-really-good dinner, with lots of happy faces. That’s 2 of your recipes that I’ve tried this week that have received rave reviews. Thank you so much!

    Reply
  7. Shannon says

    October 16, 2017 at 8:43 pm

    5 stars
    This was really good! I ended up using both smoked paprika and chili powder, because I didn’t feel like hitting multiple stores and could only find canned green chilies…but still – yum! I made super quick “re-fried” black beans as well.

    I’m pumped for the leftovers tomorrow! Thanks Richa!

    Reply
  8. Shefalika says

    December 6, 2017 at 1:34 pm

    Hi – planning making this tonight. Where can I find chipotle Chile in adobo sauce? Thanks!

    Reply
    • Richa says

      December 10, 2017 at 8:36 pm

      I got it from whole foods

      Reply
  9. Ko says

    December 28, 2017 at 9:15 am

    5 stars
    I modified this to use chile powders, add cauliflower, and increase the quantity quite a bit. Wonderful, complexly flavored sauce.

    Reply
  10. Lena says

    March 30, 2018 at 6:03 pm

    5 stars
    This was delicious! I used 2 chipotle peppers and it was hot enough for me not to need any hot sauce (and I put hot sauce on everything). I also added the tomato paste, which I thought gave it a nice depth. One question about the recipe: when you say “1/4 tsp ground cinnamon 1/4 tsp ground cloves” is that cinnamon AND cloves or did you mean cinnamon OR cloves? I ended up adding 1/4 tsp of cinnamon and a dash of cloves but I just wanted to clarify for the next time I make it. Thanks so much, and I look forward to cooking more of your recipes!

    Reply
  11. Neerali Parag says

    June 9, 2018 at 5:18 am

    5 stars
    Great recipe! I added red kidney beans for a compete meal. And ate it in lettuce wrapps with Avo, so good! Thank you Richa! Xxx

    Reply
    • Richa says

      June 9, 2018 at 10:08 am

      Awesome!

      Reply
  12. Maneesha says

    June 27, 2018 at 7:32 am

    5 stars
    Such a delicious recipe! Thanks Richa! I love the flavor!

    Reply
    • Richa says

      June 27, 2018 at 10:01 am

      great!

      Reply
  13. Becky says

    June 27, 2018 at 3:34 pm

    Can’t wait to try this! Did you use dried guajillo peppers? It looks like that’s all wegmans has!

    Reply
    • Richa says

      June 27, 2018 at 4:51 pm

      yes dry peppers

      Reply
  14. simran khurana says

    September 4, 2020 at 6:13 pm

    Hi Richa ! Can I use seitan for this in instant pot or stove top ?if yes then , what are the settings ?

    Reply
    • Vegan Richa Support says

      September 5, 2020 at 3:46 pm

      hi – you may be interested in the comments as one reader tried it in an IP and they mention using less water. 5 minutes manual after adding the sauce, then quick release after 10 minutes should be enough with the Seitan

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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