Delicious Asian inspired vegan mushroom tacos recipe that anyone would love. Even for the meat lovers, because certain mushrooms like portabella have a similar texture as meat. And if you are a mushroom lover, then you are in luck! You will LOVE this mushroom tacos recipe, and you will surely be 'shrooming it up.
I made this Asian inspired vegan mushroom tacos recipe with a blend of mushroom: shiitake, brown beech, alba, and baby portobello mushrooms, but you can only use one kind or create your own mix. If you are cooking for a meat lover crowds, you can check out mushrooms like portabella, chicken of the woods, and shiitake. These mushrooms offer a meat-like texture, so they might not even know they are eating mushrooms. I marinated my blend of mushroom in Korean BBQ sauce so that it will be a flavorful dish. With a touch of paprika, it comes out a little smokey, sweet, and spicy. If you don't have Korean BBQ sauce on hand, you can marinate the mushrooms in teriyaki sauce or any BBQ sauce. If you don't have any marinating sauce in the house, you can even marinate it in spices.
This Asian inspired mushroom tacos dish is lean because mushrooms are low in calories and virtually have no fat! But it's fulfilling and a hearty meal that is super easy to whip up for under 30 minutes. And the best part, you only need five ingredients to make this delicious dish. Not mentioning this Asian inspired mushroom tacos recipe is vegan-friendly and gluten-free (if you use gluten-free tortilla)! So this means this is an ideal meal for serving a crowd with dietary restrictions.
Mushroom Tacos Recipe
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Serving Size: 2 People
~ 10-12 Oz of mushroom( I like to use a blend of brown beech, alba, portobello, shiitake)
3 Tablespoon Korean BBQ Sauce(This sauce is vegan friendly and gluten free)
1 Teaspoon Ground paprika
Taco wraps of your choice
Pickled Onion (See below for recipe if you don't have it on hand)
1. Thinly slice mushrooms or to your liking. Then place it into a medium or large bowl that comes with a lid.
2. Pour your Korean BBQ sauce on top of the mushroom. Close the bowl with the lid and shake it, so all the mushroom is covered in sauce. Let it sit on the counter for at least 10 minutes. The longer you can let it sit, the better.
3. When you are ready to cook your mushrooms, preheat your oven and place your tortilla in to warm it up. This step is optional.
4. In a stir fry pan with lid, place your mushrooms in the pan. If you don't have a nonstick pan, put some avocado oil. Once the mushroom is in the pan, close the lid and let it cook for about 6-10 minutes at medium to low heat. You will notice there will be excess water in the pan, and that is perfectly fine.
5. After about 10 minutes, cook it at medium to high heat for another 5 minutes. At this time, add in your ground paprika. Make sure it is mixed well.
6. Once you are done cooking your mushroom, place them in the middle of your warm tortilla. Then add your toppings.
And ta-da, you have delicious Asian inspired vegan mushroom taco that is ready to be served.
If you want to have pickled onion with this recipe but don't have any in the house, you can make some right in your kitchen. All you need is a few minutes and you will have delicious pickled onion to go with your taco. The pickled onion is a great flavor and texture addition to your taco and I highly recommended that you dont skip out on this!
Shop My Favorites
Prep Time: 5 Minutes
Cook Time: 5 Minutes
1 Whole Red Onion
1/2 Cup of Apple Cider Vinegar (Heated)
1 Cup Hot Water
1 Tablespoon Coconut Sugar/ Maple Syrup
1/2 Teaspoon Himalayan Salt
1. Heat up your apple cider vinegar, water, salt and sugar.
2. Thinly slice your red onion. You can use a mandolin if you have one.
3. Place your red onion in a jar or a container.
4. Pour in your heated mixture. You don't have to bring it to boil but you can. As long as the mixture is hot.
5. Close the lid and let it sit for at least one hour. The longer you allow it to sit the better.