Vegan Richa

Vegan Food Blog with Healthy and Flavorful Vegan Recipes

  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact

Vegan Carnitas with Mushrooms

March 3, 2019 By Richa 47 Comments

Jump to Recipe   Print Recipe

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

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 #VeganRicha #mushroomcarnitas #veganarnitas

Every since I baked jackfruit with sauce for Pulled 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 beans to the tacos for a hearty meal. You can use the same process with Jackfruit, shredded oyster mushrooms, hearts of palm and shredded seitan. 

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 #Recipe. Soyfree option #VeganRicha #mushroomcarnitas #veganarnitas

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

Vegan Carnitas ingredients in bowls Vegan Carnitas Mushrooms and spices in white bowl Marinated Mushrooms for our Vegan Carnitas in a white baking dish
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 #Recipe. Soyfree option #VeganRicha #mushroomcarnitas #veganarnitas

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. 

Vegan Carnitas Tacos with mushrooms, guacamole and sour cream placed in a speckled plate

Print Recipe
5 from 19 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 mins
Cook Time35 mins
Total Time45 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)
  • 1/4 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

Carnitas Spices:

  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1.5 tsp smoked paprika , or use 1 tsp sweet paprika and 1/2 tsp smoked forless heat
  • 1.5  tsp (1.5 tsp) oregano
  • 1/4 tsp (0.25 tsp) black pepper
  • 1/2 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 1/2 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. 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 105 Calories 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.

 

Filed Under: gluten free, main course, mexican, refined oil free, refined sugar free, soy free, Vegan Tacos Recipes Tagged With: vegan, video



⭐️⭐️⭐️⭐️ 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! ⭐⭐⭐⭐

« 65 Easy Vegan Recipes for Beginners
Vegan Gluten free Vanilla Cake with Chocolate Frosting »

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Cassie Autumn Tran says

    March 3, 2019 at 8:35 pm

    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 says

      March 3, 2019 at 11:09 pm

      totally!

      Reply
  2. JdW says

    March 4, 2019 at 7:14 am

    This might also work with the addition of soy curls.

    Reply
    • Richa says

      March 4, 2019 at 10:28 am

      yes, use soaked(in broth) and then shredded soycurls.

      Reply
    • Faudes Lugo says

      February 26, 2020 at 5:00 pm

      5 stars
      Loved it. My husband loved it as well. Will be making again for sure.

      Reply
  3. JS says

    March 4, 2019 at 7:42 pm

    Did you make the tacos as well? If they’re store bought, please let me know what brand. They look amazing!

    Reply
    • Richa says

      March 4, 2019 at 9:10 pm

      these are whole foods brand tortillas. I heated them up on a flame for a few seconds.

      Reply
  4. Eve-Marie says

    March 4, 2019 at 9:09 pm

    5 stars
    This was so flavorful and delicious, and had a great texture!

    Reply
    • Richa says

      March 4, 2019 at 9:16 pm

      awesome! Thanks!

      Reply
  5. Sue says

    March 13, 2019 at 10:03 am

    5 stars
    This was very flavorful! Thanks Richa

    Reply
    • Richa says

      March 13, 2019 at 10:47 am

      Awesome! The baked mushrooms get cook to such a great texture!

      Reply
  6. Louwana says

    March 17, 2019 at 11:50 am

    5 stars
    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 says

      March 17, 2019 at 12:20 pm

      awesome!!

      Reply
  7. Pooja says

    March 31, 2019 at 3:37 pm

    What can I use to replace apple cider or orange juice?

    Reply
    • Richa says

      March 31, 2019 at 4:22 pm

      lemon juice

      Reply
  8. Anessa says

    April 17, 2019 at 5:10 pm

    5 stars
    This is amazing! I can’t wait to make it again.

    Reply
    • Richa says

      April 17, 2019 at 5:55 pm

      yay!

      Reply
  9. Cogumelo says

    May 10, 2019 at 9:34 am

    5 stars
    This is absolutely delicious! Tnks

    Reply
  10. Yvette says

    June 8, 2019 at 3:24 pm

    5 stars
    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 says

      June 8, 2019 at 3:30 pm

      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
  11. Yvette says

    June 8, 2019 at 3:58 pm

    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 says

      June 8, 2019 at 7:20 pm

      yum!

      Reply
  12. Melanie says

    June 8, 2019 at 4:46 pm

    5 stars
    These are quite possibly the best tacos I’ve ever had. Thank you for this outstanding recipe!

    Reply
    • Richa says

      June 8, 2019 at 7:21 pm

      yay!!

      Reply
  13. Amy says

    September 3, 2019 at 7:07 pm

    5 stars
    This was so so delicious!

    Reply
    • Richa says

      September 3, 2019 at 10:13 pm

      Thanks!

      Reply
  14. Alicia says

    September 9, 2019 at 12:33 pm

    5 stars
    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 says

      September 9, 2019 at 5:15 pm

      awesome! its so quick and so flavorful!

      Reply
  15. Krupa Dave says

    October 6, 2019 at 12:52 pm

    When you say vinegar, I’m not sure what that means…is it apple cider or plain vinegar or a rice vinegar

    Reply
    • Richa says

      October 12, 2019 at 1:33 pm

      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
  16. Eti says

    February 12, 2020 at 5:37 pm

    5 stars
    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 says

      February 12, 2020 at 6:45 pm

      awesome

      Reply
  17. Cozy says

    March 4, 2020 at 7:49 am

    5 stars
    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
  18. Drew says

    April 10, 2020 at 12:44 pm

    5 stars
    Just tried them and they were fantastic, thank you for posting

    Reply
  19. Keri says

    April 26, 2020 at 11:46 am

    5 stars
    Another delicious recipe I’ve tried from you. Perfect blend of spices and flavor a for a taco variation.

    Reply
    • Vegan Richa Support says

      April 27, 2020 at 9:47 am

      Thanks for stopping by, so glad you enjoyed it!

      Reply
  20. Bella says

    May 16, 2020 at 4:03 pm

    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 says

      May 16, 2020 at 5:25 pm

      Slice them thin and when you bake them they intially will leak moisture but later will get chewy and crispy

      Reply
  21. Kelli says

    May 21, 2020 at 11:15 pm

    5 stars
    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 says

      May 22, 2020 at 9:01 pm

      inhaled. haha. Epic. homemade pickled onions & jalapenos – so authentic!

      Reply
  22. Eti says

    June 27, 2020 at 7:14 pm

    5 stars
    As always – easy to make and super tasty! The whole house smells so gooood… 🙂

    Reply
  23. Gabriela Valencia says

    June 29, 2020 at 4:15 pm

    5 stars
    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 says

      June 30, 2020 at 9:34 am

      Winner! I’m so glad!

      Reply
  24. mechelle coate says

    August 18, 2020 at 4:54 pm

    5 stars
    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 says

      August 19, 2020 at 12:53 pm

      you went for it – that’s great – I love to hear it and read your nice review. thank you

      Reply
  25. Julia says

    August 25, 2020 at 9:46 pm

    5 stars
    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 says

      August 26, 2020 at 8:59 am

      💣💣💣 BOOM 💣💣💣

      Reply

ORDER TODAY!

Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

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...

Lets get Social! Join 1Million followers and friends

  • Bloglovin
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Vegan Richa 's Indian Kitchen Cookbook
Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

Affiliate Links

All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

LINKSPOPULAR POSTSKEEP IN TOUCH
My Favorite ThingsBuffalo Chickpea PizzaYouTube
Recipe IndexLentil Quinoa LoafFacebook
Advertise, Work With MeCrispy Orange CauliflowerInstagram
Privacy PolicyPumpkin Cinnamon RollsPinterest
Terms Of UseSweet Potato Peanut BurgersTwitter
Copyright and Disclaimers
Copyright © 2021 Vegan Richa LLC