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Ultimate Vegan Mushroom Tacos

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Vegan Mushroom Tacos

These vegan mushroom tacos are a delicious and satisfying plant-based option for lunch or dinner. Made with Fresh Niagara Mushrooms and topped with a variety of flavorful ingredients, they are sure to become a new favorite. These tacos can easily be made gluten-free by using gluten-free tortillas.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, Lunch
Cuisine: Mexican
Keyword: gluten free, tacos, vegan
Servings: 6
Calories: 337kcal

Equipment

  • Cutting board
  • Knife
  • Large skillet or griddle
  • Spatula

Ingredients

  • 1 pound fresh Niagara mushrooms sliced
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 gluten-free or regular tortillas
  • 1 cup diced tomatoes
  • 1/2 cup shredded lettuce
  • 1/4 cup diced avocado
  • 1/4 cup diced red onion
  • 1/4 cup chopped cilantro optional
  • Lime wedges for serving (optional)

Instructions

  • Heat a large skillet or griddle over medium heat. Add the olive oil and sliced mushrooms, and cook for 5-7 minutes, or until the mushrooms are tender and slightly browned.
  • Add the diced onion, minced garlic, chili powder, cumin, salt, and black pepper to the skillet. Cook for an additional 3-5 minutes, or until the onions are translucent.
  • Assemble the tacos by spooning the mushroom mixture onto the tortillas and topping with diced tomatoes, shredded lettuce, diced avocado, diced red onion, and chopped cilantro.
  • Serve the tacos with lime wedges on the side, if desired.

Notes

 
  • For a spicier version, try adding some diced jalapenos or a spoonful of your favorite hot sauce.
  • If you are using gluten-free tortillas, be sure to check the label to make sure they are also vegan. Some gluten-free tortillas contain eggs or dairy.
 
  • If you can’t find fresh Niagara mushrooms, you can use any variety of mushrooms that you prefer. Just be sure to slice or dice them thinly so that they cook evenly.
  • If you don’t have all of the vegetables listed for the toppings, feel free to use whatever you have on hand or omit them entirely. Some other topping ideas might include diced bell peppers, sliced radishes, or sliced jalapenos.
  • This recipe can easily be doubled or tripled if you are serving a larger group. Just make sure to use a large enough skillet or griddle to accommodate all of the mushrooms.
  • If you are serving these tacos as part of a larger Mexican-themed meal, you might also want to consider serving them with some vegan refried beans or Mexican rice.
  • To store leftovers, wrap the cooled tacos tightly in foil or plastic wrap and refrigerate for up to 3 days. To reheat, simply wrap the tacos in a damp paper towel and microwave for 1-2 minutes, or until heated through. You can also reheat them in a 350°F oven for 10-15 minutes, or until warmed through.
 
 
Nutritional Information
  • Protein: 8g
  • Fat: 7g
  • Carbohydrates: 35g
  • Fiber: 6g
  • Sodium: 390mg
  • Vitamins per serving (based on maximal values for oyster mushrooms):
  • Vitamin A: 3% of the Recommended Dietary Allowance (RDA)
  • Vitamin C: 8% of the RDA
  • Vitamin D: 100%-200% of the RDA
  • Vitamin E: 6% of the RDA
  • Vitamin K: 7% of the RDA
  • Thiamin: 4% of the RDA
  • Riboflavin: 10% of the RDA
  • Niacin: 10% of the RDA
  • Vitamin B6: 6% of the RDA
  • Folate: 6% of the RDA
  • Vitamin B12: 0% of the RDA (vegetables do not contain significant vitamin B12, Vegans may want to supplement)
  • Pantothenic acid: 6% of the RDA