This Vegan Carnitas recipe is so delicious, hearty, healthy, and filling that it will quickly become your favorite.


1.5 lb. chanterelle mushrooms (you can substitute with oyster mushrooms, shiitake, or unripe jackfruit)

One-half yellow onion – diced

4 cloves garlic – minced

1 tbsp oregano-dried

1 tbsp onion powder

1 tsp garlic powder

1/2 tsp red pepper flakes

1/2 tsp chili powder

1/2 tsp cumin

1/2 tsp ground coriander powder

1 orange – juiced

One-half lime

1/2 tsp sea salt + more to taste

2-3 tbsp maple syrup or to taste

3 tsp extra virgin olive oil or water

1/4 cup cilantro leaves


Scrub and rinse all the dirt from the mushrooms well. Allow them to drain well in a colander afterward, but don’t worry about them getting wet; it is ok!

Use your hands and shred the chanterelles or oysters into thin strips lengthwise. They should come apart naturally and easily.

Heat your largest skillet over medium-low flame. Add a splash of water or a drizzle of olive oil, diced onion, and a pinch of sea salt. Sauté until translucent.

Add the shredded mushrooms to the skillet and toss to coat well. Cook together until wilted. Stir in the minced garlic, pepper flakes, oregano, cumin, chili, onion, and garlic powder.

Pour in the orange juice and bring everything to a gentle simmer. Cook for a few minutes until it is reduced by half. Taste and adjust seasonings with more sea salt.

Meanwhile, preheat your broiler.

Transfer the mushroom carnitas with all the juices to a broiler-proof roasting dish and spread in one layer. Drizzle with the maple syrup and broil for 3 to 5 minutes until they caramelize at the edges. Keep a close eye on them, so they don’t burn.

Serve with a squeeze of lime and sprinkle with fresh cilantro.



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