Vegan Pulled Mushroom Tacos #christmas #lunch

How about a plate of deliciously smoky and juicy pulled mushroom tacos this weekend? Pulled what!? Mushrooms! No, i am no longer pulling your leg (sorry, couldn’t assist myself  ), promise. they are a factor and they’re blooming scrumptious! in case you’ve been following my blog for some time, you might have guessed that I’m a massive fan of young jackfruit, which i’ve used in many recipes to copy the texture of meat with high-quality fulfillment and that i can’t accept as true with I’m about to mention this, however… flow over jackfruit, there may be a brand new child at the block!

I first found out approximately this trick of shredding King Oyster mushroom stems right into a meat-like texture from Derek Sarno’s video and i notion it became genius. I knew that they make convincing vegan scallops, however this changed into manner cooler and i needed to provide it a go. while i spotted the meaty mushrooms in an Asian shop in town i used to be over the moon – I recognise, I want to get out more


PULLED MUSHROOMS (for the high-quality flavour, make an afternoon beforehand)

  • 1-2 tsp adobo paste (or chilli paste)
  • 2-three tbsp soy sauce or tamari (for GF model)
  • 60 ml / ¼ cup inventory (or water)
  • 1 tbsp maple syrup
  • an awesome pinch white or black pepper
  • four hundred g / 14 oz.king oyster mushrooms
  • 2 tbsp olive oil
  • 1 small white onion, finely diced
  • 2 cloves garlic, finely diced
  • 1 heaped tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp floor coriander
  • 1 tsp tomato paste


  • 1 tsp olive oil
  • ½ tsp maple syrup
  • salt and pepper, to flavor
  • 15 ripe plum tomatoes
  • ¼ crimson onion, finely diced
  • ½ small jalapeno chilli (alter to taste), finely diced
  • small handful of coriander, awesome finely chopped
  • 2 tsp lime juice


  • small bunch of coriander
  • vegan bitter cream or creme fraiche (I used Oatly)
  • 15 small tacos (I used shop-bought 10 cm corn tacos)
  • Romaine lettuce, shredded
  • quick-pickled crimson onions (information in this recipe)



  • Wipe the mushrooms easy and cut off the caps. Slice the caps thinly.
  • Shred the stems the usage of a fork to make incisions and then pull man or woman strands apart with your arms (see photos).
  • warmness up 2 tbsp of oil in a heavy bottom frying pan.
  • Throw in the diced onion, fry on a mild warmth for approximately 10 minutes (stirring on occasion) until translucent and gently browned in locations.
  • add the diced garlic and fry for another 2-four minutes, until fragrant.
  • add the cumin, smoked paprika and coriander. Fry them off gently, stirring the complete time, for a minute or so.
  • mix within the tomato and adobo (or chilli) paste.
  • upload in all of the mushrooms (caps and all). Coat them in what’s already at the pan.
  • add soy sauce (i stopped up the use of three tbsp, but you’re welcome start out with 2) and 60 ml / ¼ cup inventory.
  • allow the mushrooms to cook dinner inside the liquid until maximum of the liquid receives absorbed. Season with maple syrup and a few pepper. you are welcome to feature some greater acidity, but for me, the tomato and adobo paste provided sufficient. prepare dinner for another five mins and permit the mixture to cool down. If making an afternoon beforehand, refrigerate in a single day.
  • simply earlier than you are equipped to assemble the tacos, set the oven to one hundred eighty° C / 355° F fan function (or 200° C / 390° F in case your oven has a fan setting).
  • spread the mushrooms portions on a baking paper-covered baking tray and bake for about 15 mins, relying on how browned you would really like your give up product.


  • Chop your tomatoes very finely, optionally deseeding them as you pass alongside.
  • mix in the diced onion, jalapeno chilli and coriander.
  • get dressed with lime juice, olive oil and maple syrup and season with salt and pepper.


  • collect your tacos by way of placing pulled mushroom, chopped lettuce, tomato salsa, pickled onions (if using) and coriander within the center of each taco. Dot with vegan bitter cream.