Vegan Birria Tacos
Ingredients
- King Oyster Mushrooms
- 1/3 cup olive oil
- 1 teaspoon black pepper
- 1/2 teaspoon smoked sea salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons fajita seasoning
- 2 tablespoons tomato paste
- 3 tablespoons soy sauce or liquid smoke
- 3 tablespoons water
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 cup grated vegan cheese
- 5 corn tortillas
- Onion for topping
- Coriander for topping
Preparation
Add olive oil, black pepper, salt, onion and garlic powder, fajita seasoning, tomato paste, soy sauce, water, and cayenne pepper to a food container and mix until well combined.
Wash and drain the mushrooms. Shred the mushrooms using a fork or your hands.
Add the mushrooms to the food container and mix until all pieces are covered by the sauce. Close the container and let it sit in the fridge for 4 hours or overnight.
Bring a skillet to medium heat, add some olive oil, and cook the mushrooms for 10 minutes, stirring constantly, until they are crispy on the edges.
While the mushrooms are cooking, dip each corn tortilla into the pan to cover both sides with the birria sauce and set aside.
In another pan, place the tortilla, spread a few spoons of the mushroom mixture and 1-2 tablespoons of vegan cheese, fold it, and cook for 1 minute until each side is slightly browned, pressing down with a spatula.
Top with chopped cilantro, onion, chilies, and lemon juice.
