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Shredded Mushroom Vegan Carnitas
Serves 2
15 mins prep
30 mins cook
45 mins total
Vegan carnitas with a secret method for that perfect texture every time. Simply season and bake then add to tacos or a bowl with your favorite toppings!
Optional toppings/sides
Tomatillo Cabbage salad:
Cilantro Orange Rice:
Preheat oven to 400 F/ 205 C
Remove the stems of the mushrooms. Using a fork, scrape the stems until you have shredded them into thin pieces. Follow by doing the same with the mushroom caps, the caps will both shred and crumble but continue to use the fork to make the pieces. It works well if you face the caps gill side down, hold the top with your hand and scrape downwards with the fork. Same for the stems.
Put the shredded mushrooms into a colander. Add the sea salt and mix around well. Allow to sit while you clean up and get out the rest of the ingredients, about 5 minutes.
Squeeze out any excess water from the shredded mushrooms, and put it in a large bowl. You will have a little over 2 cups.
Add the rest of the carnitas ingredients and mix well.
Spread on a parchment lined cookie sheet and bake for 30 minutes. The edges will begin to crisp a bit and it will not be watery.
Once the carnitas are done, serve as preferred!