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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

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

Vegan Barbacoa Mushroom Tacos

5 from 12 votes
By: Vegan Richa
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 3
Course: Main Course, Tacos
Cuisine: Gluten-free, Mexican, Vegan
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
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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 dried oregano
  • 1/2 tsp smoked hot paprika, or 1 tsp chili powder blend
  • 1/4 tsp ground cinnamon, or a dash
  • 1/8 tsp ground cloves, or a pinch
  • 1/4 tsp or more salt
  • 3/4 cup water or veggie broth
  • 1 tsp apple cider vinegar
  • 1 to 3 tsp lime juice to preference
  • 1/4 tsp sugar or maple - optional
  • 8 oz 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

Serving: 1g, Calories: 176kcal, Carbohydrates: 16g, Protein: 4g, Fat: 12g, Saturated Fat: 1g, Sodium: 222mg, Potassium: 702mg, Fiber: 6g, Sugar: 4g, Vitamin A: 880IU, Vitamin C: 14.4mg, Calcium: 35mg, Iron: 1.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

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

About Richa

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.

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5 from 12 votes

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33 Comments

  1. Jean says:

    5 stars
    The mushroom-vegan barbacoa recipe is challenging in cooking mushrooms in a way that is innovative. A cook is pushed to accompany a quite differently delicious dish with snazzy yet compatible side dishes, that wake our taste buds up. Thumbs up for this unique way to enjoy different season accents accompanied with a delightful sauce that respects the mushroom species to stand on its own in this dish. *please do not use my email – thanks!

    1. Vegan Richa Support says:

      wow! snazzy thanks Jean! no worries – your email doesn’t appear

  2. Lauren says:

    5 stars
    Delicious! I didn’t have any peppers, but it came out great without – just added a little sriracha

    1. Vegan Richa Support says:

      YUM – nice substitute . Do leave a rating too!

  3. RK says:

    5 stars
    I added a dried morita and dried ancho to reconstitute with the guajillos. Then followed the rest of the recipe. I was really good!

  4. Ree says:

    5 stars
    Very tasty! Love the cinnamon flavor. I didn’t have mushrooms so used the black beans suggestion. Thanks!

  5. simran khurana says:

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

    1. Vegan Richa Support says:

      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

  6. Becky says:

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

    1. Richa says:

      yes dry peppers

  7. Maneesha says:

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

    1. Richa says:

      great!

  8. Neerali Parag says:

    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

    1. Richa says:

      Awesome!

  9. Lena says:

    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!