Try this next taco tuesday–smoky Mushroom Shii-Tacos. Mushroom tacos with a fun name, made from…. you guessed it, shiitake mushrooms! It’s no secret that mushrooms are a wonderful meatless alternative because they hold flavour, have a great meaty texture and provide a deep, rich umami taste. Typically, I like to make tacos with a protein like tofu or tempeh but since I didn’t have enough on hand, I grabbed the next best thing and these mushroom tacos came to be.
They’re smoky, flavourful and easy to make in one pan. You can enjoy these mushrooms in taco form, or use them to top pasta, salads, bowls and more. My sister and I were so pleasantly surprised by how delicious this combination was and I’m excited to share this one with you.
These Mushroom Shii-Tacos are vegan, gluten-free, oil free and refined sugar free. It can be meal-prepped, and leftovers can be stored in the fridge or freezer. If you have any leftovers…that is 😉
what’s in these mushroom shii-tacos?
Shiitake mushrooms → make for a wonderful meatless substitute. They have great texture, and the natural umami flavour that pairs really well with spices and herbs. If you don’t have access to shiitake mushrooms, you can use regular white button mushrooms or any other mushroom of choice.
Tempeh → adds an extra boost of protein and texture. It’s fermented and promotes gut health, and when prepared properly, has a similar texture to beef crumbles in my opinion. As an alternative, you can use firm tofu, pressed and crumbled, or vegan mock beef crumbles!
Taco seasoning (and then some) → the seasonings I used to cook my mushrooms were a mix of gluten-free soy sauce (just for the deep savoury flavour), taco seasoning, minced garlic and onion and smoked paprika. If you have a beloved taco seasoning mix, you can certainly opt to use that for convenience.
Extra fillings of choice → the rest is kind of up to you! Load your tacos up with the fixings of choice like avocado, guacamole, shredded lettuce, vegan sour cream or vegan cheese. That’s part of the fun.
secrets to success
To make this recipe oil free, I always recommend using a good nonstick frying pan. Mushrooms do release some liquid as they cook, so you can “fry” them dry to start. If things feel dry, you can always add splashes of veggie broth to avoid burning and sticking, otherwise feel free to use a little cooking oil of choice.
As always, the best way to enjoy a meatless meal is to prepare it as you would a regular meal. For example, if you usually top your tacos with guac, definitely do the same with these Mushroom Shii-Tacos! Are you a hot sauce or cheese lover? Add both in (vegan versions, of course). You know what you like best, so think of this as an alternative to the meat but the rest is up to you!
If you try this recipe out, tag me on Instagram @veggiekins so I can see your delicious re-creations and for a chance to be featured! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too!
Bring a pan to medium heat, and sauté onions until translucent and slightly soft. Add garlic, soy sauce and taco seasoning and paprika and sauté for another 2 minutes or so, until fragrant.
Add tempeh and mushrooms to the pan and cook down until mushrooms are tender and tempeh is golden brown. If desired, add additional seasoning and either oil or veggie broth as needed so mixture does not burn/stick to the pan. Add salt and pepper to taste.
Heat tortillas of choice, then serve tacos and garnish with additional herbs and veggies of choice. Enjoy!
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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