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 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.
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.
Vegan Carnitas with Mushrooms
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
Nutrition
What kind of cream sauce is on the picture? I need recipe🤗
it’s simply vegan sour cream.
Your video shows you adding salt but you don’t mention it in the recipe steps. How much salt do you use?
Good catch! 1/4-1/2 tsp
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.
Excellent. I’m glad you enjoyed
This.is.bomb!!!! Super easy, very flavorful, and my meat eaters went back for seconds. Love this recipe and will definitely make it again! 🙂
💣💣💣 BOOM 💣💣💣
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.
you went for it – that’s great – I love to hear it and read your nice review. thank you
Tried this recipe for me and my non vegan family and they loved it! It was also very easy to make 🙂
Winner! I’m so glad!
As always – easy to make and super tasty! The whole house smells so gooood… 🙂
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!
inhaled. haha. Epic. homemade pickled onions & jalapenos – so authentic!
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 🙂
Slice them thin and when you bake them they intially will leak moisture but later will get chewy and crispy
Another delicious recipe I’ve tried from you. Perfect blend of spices and flavor a for a taco variation.
Thanks for stopping by, so glad you enjoyed it!
Just tried them and they were fantastic, thank you for posting
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.
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!!!
awesome
When you say vinegar, I’m not sure what that means…is it apple cider or plain vinegar or a rice vinegar
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..
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!
awesome! its so quick and so flavorful!
This was so so delicious!
Thanks!
These are quite possibly the best tacos I’ve ever had. Thank you for this outstanding recipe!
yay!!
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!
yum!
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!
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
This is absolutely delicious! Tnks
This is amazing! I can’t wait to make it again.
yay!
What can I use to replace apple cider or orange juice?
lemon juice
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.
awesome!!
This was very flavorful! Thanks Richa
Awesome! The baked mushrooms get cook to such a great texture!
This was so flavorful and delicious, and had a great texture!
awesome! Thanks!
Did you make the tacos as well? If they’re store bought, please let me know what brand. They look amazing!
these are whole foods brand tortillas. I heated them up on a flame for a few seconds.
This might also work with the addition of soy curls.
yes, use soaked(in broth) and then shredded soycurls.
Loved it. My husband loved it as well. Will be making again for sure.
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!
totally!