Vegan Carnitas. Mushrooms marinated in a flavorful, smoky marinade, baked and served with toppings in tacos, wraps, burritos. Use jackfruit for variety. Gluten free and oil free vegan recipe. Soy free option. Makes filling for 4-5 tacos, serves for 2.


  • 1 oignon , tranché finement (oignon petit à moyen)
  • 4 girofle ail , haché Verfeinerung
  • 1 jalapeno , finement tranché (facultatif)
  • 12 oz Champignons , tranché, (blanc ou combinaison ou blanc, cremini, portobello)
  • 1 /4 tasse (62 ml) jus d’orange ou cidre (cidre nature et non vinaigre ), la moitié des deux
  • 2 TL jus de citron vert
  • 1 cuillère à soupe Sauce Soja ou tamari pour sans gluten, ou aminos de noix de coco pour sans soja
  • 1 /4-1/2 càc sel


  • Preheat the oven to 205°C. Line a baking dish with parchment paper.
  • Adding the sliced onion, Garlic, jalapeno, mushrooms in a large bowl. Add orange/apple juice, lime and soy sauce and mix well. Marinate for at least 10 minutes (or refrigerate for an hour).
  • Mix the ground spices in a small bowl and sprinkle over the mushrooms. Add salt when using. Mix well to apply.
  • Drip the mushroom mixture onto parchment – lined casserole dish. Spread the mixture so that it forms a mostly single layer. Spray oil all over (optional).
  • Cook for 30 minutes , then move the mushrooms around so the ones around the edges don’t burn. (If the mushrooms or marinade are already burning around the edges, reduce the temperature to 350 degrees F). Bake for another 5-15 minutes depending on how brown you want it (also depends on the mushrooms used and the thickness of the slices).
  • Serve in tacos, wraps or bowls with mashed avocado/guacamole, jalapeno, vegan sour cream or salsa. Add cooked beans or bean puree for extra protein.

    < span style="display: block;">Keep refrigerated for up to 4 days. Shown with pureed avocado + lime, jalapeno, vegan sour cream.
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