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    Home » Vegan Tacos Recipes

    Vegan Carnitas with Mushrooms

    Published: Mar 3, 2019 · Modified: Mar 14, 2019 by Richa 58 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 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 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
    • 1/4-1/2 tsp salt

    Carnitas Spices:

    • 1 tsp ground cumin
    • 2 tsp ground coriander
    • 1.5 tsp smoked paprika , or use 1 tsp sweet paprika and 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. 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 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.

     

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    ⭐️⭐️⭐️⭐️ 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. Sherrie

      May 16, 2022 at 2:17 pm

      5 stars
      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 most

      Reply
      • Richa

        May 16, 2022 at 6:04 pm

        That’s so awesome!! Thank you for all the love for my Indian kitchen book!!

        Reply
    2. MJ

      March 29, 2022 at 4:05 pm

      5 stars
      This is in regular rotation at our house. Thank you for the delicious recipe.

      Reply
      • Richa

        March 29, 2022 at 7:16 pm

        Awesome

        Reply
    3. Eita Ovonia

      February 05, 2022 at 2:05 pm

      5 stars
      Can’t wait to try this..sounds divine. Thanks so much! 👏🤗 😋

      Reply
    4. Marie

      August 13, 2021 at 8:37 am

      What kind of cream sauce is on the picture? I need recipe🤗

      Reply
      • Vegan Richa Support

        August 13, 2021 at 12:30 pm

        it’s simply vegan sour cream.

        Reply
    5. Sue

      August 05, 2021 at 8:30 pm

      Your video shows you adding salt but you don’t mention it in the recipe steps. How much salt do you use?

      Reply
      • Richa

        August 05, 2021 at 9:49 pm

        Good catch! 1/4-1/2 tsp

        Reply
    6. Annie

      June 25, 2021 at 8:20 am

      5 stars
      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

        June 28, 2021 at 12:58 pm

        Excellent. I’m glad you enjoyed

        Reply
    7. Julia

      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

        August 26, 2020 at 8:59 am

        💣💣💣 BOOM 💣💣💣

        Reply
    8. mechelle coate

      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

        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
    9. Gabriela Valencia

      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

        June 30, 2020 at 9:34 am

        Winner! I’m so glad!

        Reply
    10. Eti

      June 27, 2020 at 7:14 pm

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

      Reply
    11. Kelli

      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

        May 22, 2020 at 9:01 pm

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

        Reply
    12. Bella

      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

        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
    13. Keri

      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

        April 27, 2020 at 9:47 am

        Thanks for stopping by, so glad you enjoyed it!

        Reply
    14. Drew

      April 10, 2020 at 12:44 pm

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

      Reply
    15. Cozy

      March 04, 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
    16. Eti

      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

        February 12, 2020 at 6:45 pm

        awesome

        Reply
    17. Krupa Dave

      October 06, 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

        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
    18. Alicia

      September 09, 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

        September 09, 2019 at 5:15 pm

        awesome! its so quick and so flavorful!

        Reply
    19. Amy

      September 03, 2019 at 7:07 pm

      5 stars
      This was so so delicious!

      Reply
      • Richa

        September 03, 2019 at 10:13 pm

        Thanks!

        Reply
    20. Melanie

      June 08, 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

        June 08, 2019 at 7:21 pm

        yay!!

        Reply
    21. Yvette

      June 08, 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

        June 08, 2019 at 7:20 pm

        yum!

        Reply
    22. Yvette

      June 08, 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

        June 08, 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
    23. Cogumelo

      May 10, 2019 at 9:34 am

      5 stars
      This is absolutely delicious! Tnks

      Reply
    24. Anessa

      April 17, 2019 at 5:10 pm

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

      Reply
      • Richa

        April 17, 2019 at 5:55 pm

        yay!

        Reply
    25. Pooja

      March 31, 2019 at 3:37 pm

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

      Reply
      • Richa

        March 31, 2019 at 4:22 pm

        lemon juice

        Reply
    26. Louwana

      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

        March 17, 2019 at 12:20 pm

        awesome!!

        Reply
    27. Sue

      March 13, 2019 at 10:03 am

      5 stars
      This was very flavorful! Thanks Richa

      Reply
      • Richa

        March 13, 2019 at 10:47 am

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

        Reply
    28. Eve-Marie

      March 04, 2019 at 9:09 pm

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

      Reply
      • Richa

        March 04, 2019 at 9:16 pm

        awesome! Thanks!

        Reply
    29. JS

      March 04, 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

        March 04, 2019 at 9:10 pm

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

        Reply
    30. JdW

      March 04, 2019 at 7:14 am

      This might also work with the addition of soy curls.

      Reply
      • Richa

        March 04, 2019 at 10:28 am

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

        Reply
      • Faudes Lugo

        February 26, 2020 at 5:00 pm

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

        Reply
    31. Cassie Autumn Tran

      March 03, 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

        March 03, 2019 at 11:09 pm

        totally!

        Reply

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