Savory Vegan Carnitas with Mushrooms for Flavor Lovers

Delicious Vegan Carnitas with Mushrooms combining savory spices and textures for all taste lovers.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 tacos

Course: Best Recipe Ideas

Cuisine: Vegan

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Carnitas

12 oz King Trumpet Mushrooms Shredded
2 tbsp Olive Oil Can substitute with vegetable broth for oil-free option
1 tsp Cumin Adjust according to spice preference
1 tsp Smoked Paprika
1 tsp Oregano
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 cup Orange Juice Lime juice can be used as a substitute
to taste Salt & Pepper Can be substituted with salt substitutes for lower sodium

For the Toppings

1 whole Avocado Sliced
2 cups Cabbage Shredded
1 whole Onions Chopped
1 cup Fresh Salsa

Equipment

Baking sheet
Mixing bowl
Sharp knife

Method

Step‑by‑Step Instructions

Preheat your oven to 400°F (200°C). Gather your baking sheet and parchment paper.
Clean the king trumpet mushrooms and shred them into thin strips.
In a separate bowl, combine olive oil, cumin, smoked paprika, oregano, garlic powder, and onion powder. Whisk until well-blended.
Pour the spice mixture over the shredded mushrooms and toss until evenly coated.
Spread the mushrooms on the baking sheet in a single layer. Bake for 25-30 minutes, turning halfway through.
Prepare your toppings: slice avocado, shred cabbage, and chop onions.
Assemble your tacos by filling a tortilla with the baked mushrooms and topping with avocado, cabbage, onions, and fresh salsa.

Nutrition

Serving: 1tacoCalories: 150kcalCarbohydrates: 15gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 200mgPotassium: 300mgFiber: 4gSugar: 2gVitamin C: 15mgCalcium: 2mgIron: 4mg

Notes

Store leftovers in an airtight container for 3-4 days. Reheat in the oven for the best texture.

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