Go Back
+ servings
vegan nachos in a cast iron topped with sour cream, guacamole, lime wedge, and cilantro
Print

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!
Course Appetizer
Cuisine Vegan
Keyword mushroom nachos, vegan nachos
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 3
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

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.

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

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