Tyler McFarland on February 5, 2024
Updated on February 5, 2024 Found a mistake? Let us know!
Vegan Mushroom Tacos Recipe
Try these easy and healthy Vegan Mushroom Tacos, filled with flavorful cremini mushrooms and spices, perfect for a quick weeknight dinner or game day.
Ingredients
Instructions
- Place the mushrooms in a food processor and pulse until they reach a crumbly texture, being careful not to over-process.
- In a frying pan, heat up some olive oil over medium heat until it starts to shimmer. Then, add the onion and garlic and sauté them until the onion becomes translucent.
- Now, add the mushrooms to the pan and continue sautéing for about 8-10 minutes until most of the water has evaporated.
- Next, it's time to bring in some flavors! Add soy sauce, cumin, chili powder, and pepper to the mushroom mixture. Keep sautéing for an additional 5 minutes or until you achieve your desired consistency.
- Warm up some tortillas and fill them with the delightful mushroom mixture. Feel free to add your favorite taco toppings!
- Sit back, indulge in your tasty creation, and enjoy the flavorful mushroom tacos!
Nutrition
| Carbohydrates | 10 grams |
| Fiber | 2 grams |
| Protein | 5 grams |
| Fat | 7 grams |
| Calories | 123 calories |
| Sugar | 4 grams |
These Vegan Mushroom Tacos are a simple and easy North American Fusion recipe that is perfect for a healthy dinner or lunch.
This dairy-free, gluten-free, and vegetarian dish is low-carb, low-calorie, low-sugar, and high in fiber.
With a cooking time of under 30 minutes, you can whip up these delicious tacos on a busy weeknight.
All you need is a cast iron pan, a food processor, and a stove top to pan fry the mushrooms to perfection.
Serve them on a game day or any occasion, and enjoy the flavors of Mexican cuisine.
Don't forget your cheese grater, Pyrex dish, sauté pan, spatula, wooden spoon, chef's knife, cutting board, and dry measuring cups to make cooking a breeze.
Be sure to check out these recipes as well:
- Vegan One-Tray Alfredo Pasta
- Vegan Apple Pie Winter Smoothie
- Vegan Avocado Toast
- Vegan Crispy Spiced Chickpeas
- The Best Ever Vegan Mac ‘N’ Cheese
I’m Tyler McFarland, the editor and main author here. When I first went vegan 13 years ago, convenience products like veggie burgers and soy milk were a lot harder to find. Now they’re everywhere!