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Vegan Oyster Mushroom Nachos

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Vegan Oyster Mushroom Nachos are a great plant based version of fajita nachos! In just 30 minutes, you will have a vegan appetizer sure to be a major hit!

vegan nachos in a cast iron topped with sour cream, guacamole, lime wedge, and cilantro

Oyster Mushrooms in Nachos?

Typically you might see oyster mushrooms fried like these Fried Oyster Mushrooms or Vegan Po Boy Sandwich. But because these mushrooms have a similar texture to chicken, I figured they would make the perfect vegan substitute for fajita nachos!

How to Serve Vegan Nachos?

I absolutely love loaded nachos! I added the oyster mushroom “meat” over my homemade air fryer tortilla chips and topped it with:

How to Make Mushroom Nachos?

*Please read detailed and printable recipe card below for full ingredients and instructions.

  1. Split your oyster mushrooms to resemble shredded a “shredded chicken” texture. Next add your oyster mushrooms to a large mixing glass bowl your taco seasoning mix and marinate for 10 minutes. (Photo 1 & 2)
  2. Add your marinated mushrooms, with water, tomato paste, and additional taco seasoning to the skillet. Simmer until sauce has thickened for 3 – 5 minutes. Once done remove from heat and get ready to assemble your nachos. (Photo 3 & 4)
  3. Place tortilla chips in your pan topping it with your oyster mushroom meat along with vegan nacho cheese and other toppings of choice. Serve warm. (Photo 5 & 6)
6 grid step by step photo of making vegan nachos

Substitution, Cook, and Storage Tips:

  • If you do not have access to oyster mushrooms you can try this with any other mushrooms. I have personally only done this oyster mushrooms. You can also use jackfruit for this!
  • All the ingredients I used to top on these nachos, you can buy them store bought if you desire even the taco seasoning.
  • This recipe will keep for 2 to 3 days in the refrigerator. It is not freezer friendly.
oyster mushroom nachos in a cast iron with one nacho chip being held in hand

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vegan nachos in a cast iron topped with sour cream, guacamole, lime wedge, and cilantro

Vegan Oyster Mushroom Nachos Recipe

Vegan Oyster Mushroom Nachos are a great plant based version of fajita nachos! In just 30 minutes, you will have a vegan appetizer sure to be a major hit!
5 from 1 vote
Print Pin Rate
Course: Appetizer
Cuisine: Vegan
Keyword: mushroom nachos, vegan nachos
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 3 servings
Calories: 131kcal
Author: Gina Marie

Ingredients

Homemade Taco Seasoning Mix

  • 2 tablespoons cornstarch
  • 2 tablespoons cumin powder
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons oregano
  • 2 teaspoons smoked paprika
  • 1 tablespoons chili powder
  • 1 teaspoon sea salt
  • 1 teaspoon organic cane sugar

Oyster Mushroom Taco Meat

  • 1 package oyster mushrooms (approximately 1 pound) note 1
  • 3 tablespoons homemade taco seasoning mix note 2
  • 2 tablespoons Lime juice
  • 1 tablespoon grapeseed oil
  • 1 teaspoon additional grapeseed oil
  • ¼ cup water
  • 1 tablespoon tomato paste
  • 2 teaspoons additional homemade taco seasoning mix note 2

Assembling of Nachos

US Customary – Metric

Instructions

Homemade Taco Seasoning Mix

  • Combined cornstarch, cumin powder, garlic powder, onion powder, oregano, smoked paprika, chili powder, sea salt, and organic cane sugar in a small bowl or jar. Mixed together until fully combined and set aside.

Oyster Mushroom Taco Meat

  • First clean your oyster mushrooms by taking a damp paper towel and wiping your mushrooms off one by one. Don't rinse your mushrooms because mushrooms hold a lot of water.
  • Next, split your oyster mushrooms to resemble "shredded chicken". Next add your oyster mushrooms to a large mixing glass bowl along with 3 tablespoons of homemade taco seasoning mix, lime juice, and 1 tablespoon grapeseed oil. Toss until oyster mushrooms are fully coated. Cover with with saran wrap and allow mushrooms to marinate for 10 minutes.
  • Grab a cast iron skillet (or whatever skillet you have) and place over medium high heat. Add 1 teaspoon of grapeseed oil to your pan and then add your marinated mushrooms to the skillet. Sauté tossing for about 2 to 3 minutes until mushrooms soften a bit.
  • Next add water, tomato paste, and 2 teaspoons of homemade taco seasoning and mix with your mushrooms. Turn down heat to medium low and simmer until sauce has thickened for 3 – 5 minutes. Once done remove from heat and get ready to assemble your nachos.

Assembling of Nachos

  • You can use any toppings you desire these are just the ones I choose. Grab your air fryer tortilla chips and layer it in a pan, plate or cast iron skillet. Top with your oyster mushroom taco meat, dairy free vegan cheese, store bought sour cream, vegan guacamole, fresh cilantro, and fresh jalapenos.

Video

Notes

  1. OYSTER MUSHROOMS: If you do not have access to oyster mushrooms you can try this with any other mushrooms. I have personally only done this oyster mushrooms. You can use jackfruit for this recipe as well!
  2. HOMEMADE TOPPINGS: All the ingredients I used to top on these nachos, you can buy them store bought if you desire even the taco seasoning.
  3. SERVINGS: Exact servings will depend on how much you eat in one setting and will differ for everyone. I ate this 3 portions over a few days so that is why it this recipe states a total of 3 servings. 
  4. NUTRITION: Calorie nutrition will be based on toppings used. The nutrition calculated here is based on the toppings I used shown on this blog. 
  5. STORAGE: This recipe will keep for 2 to 3 days in the refrigerator. It is not freezer friendly.

Nutrition

Nutrition Facts
Vegan Oyster Mushroom Nachos Recipe
Amount Per Serving (1 serving)
Calories 131 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 810mg35%
Potassium 276mg8%
Carbohydrates 17g6%
Fiber 4g17%
Sugar 3g3%
Protein 2g4%
Vitamin A 1848IU37%
Vitamin C 6mg7%
Calcium 82mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE?Be sure to PIN IT on Pinterest, leave a comment below, rate it, and mention @_VeganWithCurves using #veganwithcurves hashtag on Instagram so I can see it!

Update Notes: This post was originally published on April 26, 2018, but was republished with better ingredients, new pictures, step by step instructions, updated recipe instructions, and tips on March 11, 2021.

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© Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.

Reader Interactions

Comments

    • Gina Marie

      I image so as long as the nutribullet has the motor power to blend all the ingredients smooth. I never worked with a nutribullet personally you can definitely give it a go!

      Reply

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