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Vegan Carnitas with Mushrooms

Vegan Carnitas with Mushrooms: Crispy, Flavorful Delight

Discover the delightful Vegan Carnitas with Mushrooms, featuring king trumpet mushrooms for a satisfying plant-based alternative.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 500 grams King Trumpet Mushrooms Substitute with portobello or shiitake mushrooms for variety.
  • 2 tablespoons Olive Oil Replace with vegetable broth for an oil-free option.
For the Seasoning
  • 1 teaspoon Cumin Adjust according to your spice preference.
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Oregano
  • 1 teaspoon Garlic Powder Fresh garlic can be used if preferred.
  • 1 teaspoon Onion Powder
  • 1 teaspoon Salt Optional salt substitutes can be used.
  • 1 teaspoon Pepper
For the Brightness
  • ½ cup Orange Juice Lime juice can be used as a substitute.
For the Toppings
  • 1 medium Avocado Adds a creamy richness.
  • 2 cups Cabbage Substitute with lettuce if desired.
  • 1 medium Onions Choose between red or yellow.
  • 1 cup Fresh Salsa

Equipment

  • Oven
  • Baking Sheet
  • Parchment paper
  • Mixing bowl
  • Knife

Method
 

Step‑by‑Step Instructions for Vegan Carnitas with Mushrooms
  1. Preheat your oven to 400°F (200°C). Gather your baking sheet and parchment paper.
  2. Clean your king trumpet mushrooms with a damp cloth and shred them into thin strips.
  3. In a mixing bowl, combine olive oil, cumin, smoked paprika, oregano, garlic powder, and onion powder. Whisk together until blended.
  4. Add the shredded mushrooms to the bowl and toss until evenly coated with the spices and oil.
  5. Spread the seasoned mushrooms in a single layer on a parchment-lined baking sheet and bake for 25-30 minutes, turning halfway.
  6. While the mushrooms are baking, slice your avocado, shred some cabbage, and chop your onions.
  7. Once the mushrooms are baked, fill warm tortillas with the crispy mushroom carnitas and top with avocado, cabbage, onions, and fresh salsa.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 15gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gSodium: 300mgPotassium: 700mgFiber: 6gSugar: 2gVitamin A: 10IUVitamin C: 25mgCalcium: 4mgIron: 6mg

Notes

For extra protein, consider stirring in black beans or lentils. Store leftovers in an airtight container for up to 3-4 days.

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