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!
Servings 3 servings
Calories 131kcal
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
- Air Fryer Tortilla Chips note 2
- Dairy Free Nacho Cheese
- Store Bought Vegan Sour Cream
- The BEST Vegan Guacamole note 2
- Fresh Cilantro
- Sliced Fresh Jalapeños
- lime wedge optional
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
- 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!
- 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.
- 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.
- NUTRITION: Calorie nutrition will be based on toppings used. The nutrition calculated here is based on the toppings I used shown on this blog.
- STORAGE: This recipe will keep for 2 to 3 days in the refrigerator. It is not freezer friendly.
Nutrition
Serving: 1serving | Calories: 131kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 810mg | Potassium: 276mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1848IU | Vitamin C: 6mg | Calcium: 82mg | Iron: 4mg