Description
A deliciously unique vegan carnitas recipe featuring king trumpet mushrooms for a satisfying texture, perfect for tacos.
Ingredients
Scale
- 1 pound King trumpet mushrooms (shredded)
- 2 tablespoons Olive oil
- 1 large White onion (thinly sliced)
- 3 cloves Garlic (minced)
- 2 tablespoons Tamari or soy sauce
- 1 cup Freshly squeezed orange juice
- 2 tablespoons Lime juice
- 1 teaspoon Cumin
- 1 teaspoon Onion powder
- 1 teaspoon Granulated garlic
- 1 teaspoon Dried oregano
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 1 to taste Salt
- 1 to taste Black pepper (freshly ground)
Instructions
- Preheat the oven to 400°F.
- Gently wipe the king trumpet mushrooms with a damp towel. Trim about 1/2 inch off the bottoms and thinly slice the tops. Shred the mushroom stems into thin pieces using two forks.
- Heat a large skillet over medium heat. Add the olive oil, followed by the shredded mushrooms, sliced onion, minced garlic, and tamari. Sauté for about 5 minutes until the mushrooms and onions soften.
- Pour in the orange juice and lime juice, then sprinkle all the spices over the mixture. Stir well and cook for an additional 5-7 minutes until the sauce thickens.
- Transfer the mixture to a sheet pan, spreading it into an even layer. Bake for 10-15 minutes, flipping halfway through for even crispness.
- Warm corn tortillas, spread with avocado or guacamole, layer with the carnitas, and top with fresh onion, cilantro, jalapeño, and cabbage before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 recipe
- Calories: 250
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg