5 from 72 votes
Vegan Carnitas with Mushrooms
Vegan Carnitas with Mushrooms uses a blend of sliced mushrooms marinated in citrus juices and soy sauce, spiced with a combination of cumin, coriander, smoked paprika, oregano, and chipotle pepper. The mushrooms are baked to develop a crispy texture and intensify flavors, making them a plant-based substitute for traditional carnitas. This recipe delivers a savory, smoky flavor ideal for tacos, wraps, or bowls.
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings:
2
Calories:
105 kcal
Course:
Main Course
Cuisine:
Mexican, gluten-free
Ingredients
- 1 onion , thinly sliced (small to medium onion)
- 4 cloves garlic , finely chopped
- 1 jalapeño , thinly sliced (optional)
- 12 oz mushrooms , sliced, (white or combination or white, cremini, portobello)
- 1/4 cup 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 cumin ground
- 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 oregano
- 1/4 tsp black pepper
- 1/2 tsp chipotle pepper or more
- 1 to 2 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.
Cup of Yum
Notes
- This mushroom carnitas can be prepared on the stovetop by cooking the ingredients in a skillet until edges crisp.
- Shredded young jackfruit or rehydrated soycurls can replace mushrooms for a different texture, with additional spices recommended.
- Monitor baking carefully to prevent burning, and adjust oven temperature if necessary for even roasting.
- The nutrition information refers to the mushroom version excluding tortillas and toppings.
Nutrition Information
Calories
105kcal
(5%)
Carbohydrates
19g
(6%)
Protein
8g
(16%)
Fat
1g
(2%)
Sodium
531mg
(22%)
Potassium
831mg
(18%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
1235IU
(25%)
Vitamin C
29.9mg
(33%)
Calcium
57mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 105
% Daily Value*
| Calories | 105kcal | 5% |
| Carbohydrates | 19g | 6% |
| Protein | 8g | 16% |
| Fat | 1g | 2% |
| Sodium | 531mg | 22% |
| Potassium | 831mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1235IU | 25% |
| Vitamin C | 29.9mg | 33% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.