King Oyster Mushroom Vegan Birria Tacos

These Vegan Birria Tacos are made with King Oyster Mushrooms and a red lentil consommé, making them meaty, delicious, and filling.

Wait, are Birria Tacos Vegan?

Tacos de birria or birria tacos (or "wet" tacos) traditionally are not vegan. It typically contains the flesh of a cow or lamb inside a corn tortilla topped with Oaxacan cheese (quesillo), cilantro, and white onion. 

But this version is completely cruelty free using king oyster mushrooms and vegan cheese (Violife is best!).

How do you Eat Birria Tacos?

The most traditional way is with a small bowl of consomme served on the side for dipping.

I make a red lentil consommé because the red lentils make it thicker and add some plant based protein to the dish!

Key Ingredients and Where to find them

Birria tacos aren't birria tacos without a selection of dried peppers and spices. The BEST place to find these ingredients are at your local Latin Supermarket or order online on Amazon.

• Guajillo Chiles 
• Anchor Chiles
• Pasilla Chile
• Mexican Oregano

How to Make Vegan Birria Tacos?

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

Make Your Sauce

1. First deseed your peppers. Next, add your peppers to a pot of hot water and allow to steep for 20 minutes. (Photo 1 & 2)
2. Add your hydrated peppers, spices and fresh batch of water to a blender and blend until smooth until you get a thick sauce. (Photo 3 & 4)
3. Add sauce to your instant pot along with fresh water and pressure cook for about 25 minutes. (Photo 5 & 6)

Prepare King Oyster Mushrooms

1. Shred your king oyster mushrooms' and add them to a pan a long with some vegan butter and baked for 10 minutes. (Photo 1, 2, & 3)
2. Add your baked oyster mushrooms to a pan along with your birria sauce and saute' until oyster mushrooms are fully coated with sauce. (Photo 4, 5, & 6)

Assemble Your Tacos

1. Dip your corn tortilla shell in your sauce and add it to a hot pan, topped with vegan cheese, king oyster mushrooms, onions, and cilantro. (Photo 1 & 2)
2. Carefully fold over your tortilla shell and press down allowing your taco to cook for a few more minutes. Serve with with your consommé sauce. (Photo 3 & 4)

Substitution, Cook, and Storage Tips:

• DRIED PEPPERS: The BEST place to find these ingredients are at your local Latin Supermarket or order online on Amazon.
• KING (TRUMPET) OYSTER MUSHROOMS: You can substitute with regular oyster mushrooms or jackfruit.
• STORAGE: Store for up to 4 days. The sauce can be frozen for up to 1 month if you have left overs. The tacos themselves do not freeze well.

More Oyster Mushroom Recipes

• Fried Oyster Mushrooms
• King Oyster Mushroom Pulled Pork
• Oyster Mushroom Jackfruit Pot Roast
• Vegan Po Boy
• Vegan Oyster Mushrooms Nachos
• Vegan Teriyaki Oyster Mushrooms and Broccoli
• King Oyster Mushroom Soup
• Vegan Cream of Mushroom Soup
• Vegan White Chili
• BBQ Vegan Stuffed Sweet Potatoes

WANT MORE? Subscribe to my NEWSLETTER  and follow along on Pinterest, Facebook, and Tik Tok for the latest updates.

King Oyster Mushroom Vegan Birria Tacos

These Vegan Birria Tacos are made with King Oyster Mushrooms and a red lentil consommé, making them meaty, delicious, and filling.

4.75 from 4 votes

Print Pin Rate

Course: Main Course

Cuisine: Mexican Inspired

Keyword: vegan birria tacos

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 5 minutes minutes

Total Time: 1 hour hour 35 minutes minutes

Servings: 10 tacos

Calories: 104kcal

Author: Gina Marie

Ingredients

Sauce (Red Lentil Consommé)

• ▢ 2 dried Guajillo Chiles note 1
• ▢ 2 dried Anchor Chiles note 1
• ▢ 1 dried Pasilla Chile note 1
• ▢ 4 ½ cups water, divided
• ▢ 1 chipotle in Adobo sauce note 1
• ▢ 2 "Not Beef" broth cubes note 2
• ▢ 2 teaspoon Mexican oregano note 1
• ▢ 1 teaspoon thyme
• ▢ 1 teaspoon cumin
• ▢ ½ teaspoon coriander
• ▢ ¼ teaspoon ceylon cinnamon note 2
• ▢ 1 tablespoon oil
• ▢ ½ large white onion, chopped
• ▢ 3 garlic cloves, minced
• ▢ ¼ cup red lentils note 3
• ▢ 3 bay leaves
• ▢ squeeze lime or key lime
• ▢ salt and pepper to taste

King Oyster Mushrooms Meat

• ▢ 1.5 - 2 pounds King (Trumpet) Oyster Mushrooms or 3 large King Oyster Mushrooms note 4
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ 1 tablespoon vegan butter, divided note 5

Tacos and Toppings

• ▢ Corn Tortillas
• ▢ Vegan cheese (I like Violife)
• ▢ Cilantro
• ▢ Onions

US Customary - Metric

Equipment

Ninja Foodi

Instant Pot

Sheet Pan

Skillet

Instructions

Sauce (Red Lentil Consommé)

• Start by cutting off the ends of your dried Guajillo Chiles, Anchor Chiles, and Pasilla Chile and remove the seeds. This helps calm down the heat of the peppers. These seeds carry the most heat so be sure to wash your hands after deseeding these peppers before you touch anything else.
• Over high heat, in a medium pot, bring 1 ½ cup of water to a boil. Add dried deseeded peppers to boiling water, then immediately turn off heat. Let it steep for 20 minutes to rehydrate.
• Once peppers are done hydrating, remove from pot and add them to a high speed blender. Discard the water that you use to steep the peppers (DO NOT USE THIS WATER AS IT IS BITTER). To a high-speed blender also add your 1 Chipotle chili in Adobo sauce, 1 cup of fresh water, not beef broth cubes, Mexican oregano, thyme, cumin, garlic powder, and onion powder. Blend till smooth.
• In your Ninja Foodie or Instant Pot, turn on the sauté function to medium high until it heats up. Add your oil and then add your chopped onions. Sauté for 2 minutes and then add your minced garlic. Sauté for an additional 1 to 2 minutes.
• Take your blender cup, and pour sauce into the pot (if you do not have a high speed blender, you will need to run your sauce through a strainer), along with your red lentils. Stir for a few of seconds to fully mix ingredients. Pour 2 cups of water in your blender, shake it up to remove any remaining sauce, and then pour that into your pot. Top with bay leaves.
• Place the pressure cooker lid on top. Make sure the knob is turned to seal. Press the pressure cooker button. The temperature should be set on high. If not, set it to high. Set the time for 25 minutes and press start. The pressure will take about 8 minutes to rise before it starts cooking.
• Once it is done do a natural release for 10 minutes and then release pressure by turning the knob to vent allowing the air to escape. Add squeeze lime and salt and pepper to taste, adjusting seasonings to your liking.

King Oyster Mushrooms Meat

• Preheat your oven 400° F. Take a large baking pan and oil it with ½ tablespoon of vegan butter.
• While the peppers are hydrating, begin to clean and shred your oyster mushrooms. Clean mushrooms with a damp paper towel wiping them down. Cut off the bottom ends of the king oyster mushrooms as that part is very tough and freeze them to add to homemade broths later. Cut off the tops and chop them up finely. Keep this part as it's very tender.
• Slice your king oyster mushrooms length wise down the middle. Then with each slice take your fork and comb through it creating a shredded texture. Do this for all your mushroom slices until they are all nicely shredded.
• Transfer your shredded king oyster mushrooms to a baking pan spacing them out. Season with onion powder, garlic, and top with ½ tablespoon of vegan butter. Toss to coat evenly. Add to the oven and bake for 10 minutes. This will help the oyster mushrooms crisp up and become tender and less chewy.
• Once 10 minutes has elapsed, remove mushrooms from the oven. Once the sauce is done, reserve 1 cup. Grab a skillet and place over medium heat. Add your oyster mushrooms to the pan along with your consommé sauce and stir until the sauce fully coats the mushrooms for 2 to 3 minutes. 
• An alternative method is to keep your oyster mushrooms on a baking sheet, add your sauce on top, toss to coat and bake again for another 10 minutes uncovered. Either method is fine to incorporate the sauce with the king oyster mushrooms. Now it is time to assemble your tacos!

Tacos and Toppings

• On the stove, grab a pan and place on medium heat, add a bit more oil. Dip your corn tortilla into the sauce and place onto the pan – repeat with as many tortillas as will comfortably fit into the pan.
• Add a spoonful of vegan cheese and 2 tablespoons of the mushroom ‘meat’ onto one side of the tortilla and top with some more vegan cheese. Cook until the bottom of the tortilla is lightly browned and crispy, about 1-2 minutes.
• Fold tacos in half, gently by pressing down with a spatula and using your tongs to fold over the tortilla. Repeat the process for as many tacos as you will be serving.
• Add your consommé sauce to a small serving dish and add in fresh cilantro and onions. Serve tacos hot with sauce for dipping and/or sipping.

Notes

1. DRIED PEPPERS: The BEST place to find these ingredients are at your local Latin Supermarket or order online on Amazon. You can freeze the remaining chipotles in Adobo sauce from the can. 
2. BROTH CUBES: You can use your preferred cubes or broth in general. If using broth, replace the 1 cup of water used to blend with 1 cup of broth.
3. RED LENTILS: This is optional and can be omitted if you like a thinner sauce. I use it because it adds protein and thickness. 
4. KING (TRUMPET) OYSTER MUSHROOMS: You can substitute with regular oyster or jackfruit.
5. VEGAN BUTTER: The vegan butter is needed to help tenderize the oyster mushrooms. I am not sure if oil will do the same thing.
6. SLOW COOKER & STOVE TOP: To make in slow cooker, cook for 6-7 hours. To make on the stove, simmer for 1 hour.
7. STORAGE: Store for up to 4 days. The sauce can be frozen for up to 1 month if you have left overs. The tacos themselves do not freeze well.

Nutrition

Nutrition Facts

King Oyster Mushroom Vegan Birria Tacos

Amount Per Serving (1 taco)

Calories 104 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Sodium 199mg9%

Potassium 758mg22%

Carbohydrates 15g5%

Fiber 6g25%

Sugar 2g2%

Protein 7g14%

Vitamin A 535IU11%

Vitamin C 1mg1%

Calcium 24mg2%

Iron 3mg17%

* 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!

As an Amazon Associate, I earn from qualifying purchases. Please read my full Affiliate Disclaimer.

© 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.

© 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.