Oyster Mushroom Carnitas
These vegan “carnitas” are a game changer especially when cooking for those who aren’t too keen on the whole plant based vibe yet! They’ve got the crunchy and caramelized outsides, the melt in your mouth tenderness and flavor to match. I promise that this will become your new favorite meat replacement! It’s totally non-processed and so fresh!
If you can’t find oyster trumpet mushrooms, any oyster mushrooms will work. If you cant find oyster mushrooms, big portobellos sliced will do the trick too!
Enjoy these on tacos, a tofu scramble, chilaquiles, a big kale and quinoa salad or your fav burrito combo!
Scroll down for some photos on how I love to enjoy these vegan carnitas!
Makes 2 cups mushroom carnitas:
The Goods:
5-6 large oyster trumpet mushrooms (About two 8oz packages)
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp chipotle powder
1 tsp paprika
1 tsp granulated garlic
2 tbsp olive oil
3/4 cup coconut aminos
The Method:
Peel the mushrooms with your fingers from the bottom to the top like string cheese. Once you have little strips of your oyster mushrooms, place in a dish that can easily fit all of them.
In a mason jar, or a liquid measuring cup, add the rest of the ingredients and mix well. Pour this over the mushrooms, toss until coated and marinate for 30-60 minutes.
Heat a cast iron skillet or non stick pan on medium high. Once hot, add the mushrooms and cook while stirring for about 8-10 minutes or until the mushroom are nice and crispy. Remove from heat and use immediately while still hot.
Serve with tacos and/or serve on a salad with grilled corn, radishes and quinoa. Enjoy!
Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!
Want more? Check out our YouTube channel!
