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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!
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


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


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.



  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.


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