Recipe for Vegan Birria Tacos
I love to cook for family. It’s the thing I do when I don’t know what else to do to help. It’s how I express thanks, condolence, and joy. I am thoroughly appreciative of my job (recipe blogger for the BEST barbecue company on earth!) which has helped foster this love of cooking. The thing is, everyone has different tastes, needs, or preferences. I have family members who have adopted the vegan lifestyle. I want to share this love of cooking and the joy of barbecue with them too. However, most of my cooking tends to be… for lack of a better term… a bit meat-centric. BUT! I had an epiphany! While creating the Tacos Birria recipe I wondered if I could make it vegan. This recipe for Vegan Birria Tacos is easy to make and sure to please those looking for a friendlier alternative.
Recipe for Vegan Birria Tacos
PrintIngredients
Method
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4
king oyster mushrooms
or 3 cups
oyster mushrooms
1 tbsp.
neutral-flavored oil
Birria:
6
dried guajillo chilies
3
dried chilies de Arbol (spicy)
4 dried
ancho chilies
6 cups
vegetable stock
4 large cloves
garlic
2 tbsp.
brown sugar
3 tsp.
powdered cumin
2 tsp.
Mexican oregano
2 tbsp.
high heat oil
1
white Onion, diced
2 tbsp.
tomato paste
1 to 2
cinnamon sticks
3
bay leaves
To Serve:
Corn tortillas
Vegan cheese of preference
Jalapenos, sliced
Pickled red onion
White onion, diced
Cilantro
Lime wedges
Chili oil
- Bring a saucepan with 3 cups of vegetable stock to a simmer. Add the dried chilies and simmer for 10 to 15 minutes.
- While the chilies are simmering, use forks to shred the mushrooms (cap to stem) into bite-sized shreds.
- Once rehydrated, take the chilies and place them into a blender with the garlic, brown sugar, cumin and oregano. Add up to 1 cup of the stock from the saucepan. Blend, adding more stock as needed, until smooth.
- Place a saucepan over medium-high heat on a side burner or on the stove. Add some oil and sauté the onion until it is tender. Add the tomato paste and cook until it is a brick red color. Add the remaining vegetable stock, then add the paste you made from the rehydrated chilies. Bring this to a simmer until all of the flavors have combined while you cook the mushrooms.
- Preheat your barbecue to 400°F and prepare to use indirect heat.
- Toss the mushrooms in a couple of tablespoons of this chili paste you have made and the oil, making sure not to get them too wet. You just want to flavor them. Bake the mushrooms using indirect heat for about 20 minutes or until they begin to become crispy at the edges.
- Strain the consommé, season to taste with salt and pepper if needed.
- Using heat-resistant gloves, as your cooking grids are likely to still be hot, remove a set of grids and replace them with a cast iron griddle. You can also place this griddle directly onto the cooking grids if you would prefer. Preheat the burners under the griddle to medium-high.
- Oil the griddle with a high temperature, neutral-flavored oil. Carefully dip a tortilla into the consommé and place it onto the hot griddle. Top the tortilla with some of your preferred shredded cheese substitute and top that with the shredded mushrooms. You can also drizzle them with a little extra consommé or even chili oil if you want. Fold the tortilla over and flip ensuring that the tortilla becomes crispy on the outside and melty on the inside.
- Serve these vegan birria tacos with the remaining consommé for dipping, top the consommé with diced white onion and cilantro. You can also add chili oil, a squeeze of lime, and even pickled onion with it.
I know a few people who will be celebrating Cinco De Mayo with these Vegan Birria Tacos. I am super pleased to provide a recipe that is not only easy to make but filled with similar flavors to the more traditional meat dish. This recipe for Vegan Birria Tacos was a revelation. Share your favorite Vegan BBQ recipes, photos and your stories on our social pages like Facebook and Instagram. Don’t forget to use the hashtags #NapoleonEats and #NapoleonGrills.
Happy Grilling!
Gather the ingredients you will need for this recipe
Simmer the peppers in the vegetable stock
Prepare the pepper paste
Make the consomme
Shred the mushrooms
Toss the mushrooms with some oil and a couple of tablespoons of the pepper paste
Bake the mushrooms for 20 minutes or until crispy
Dip tortillas in consomme and fry on a hot griddle. Top with mushrooms and your favorite cheese substitute
Fry on both sides until crispy and melty
Serve with consomme topped with cilantro and white onion
Add pickled onion and limes for even more flavor
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Gather the ingredients you will need for this recipe
Simmer the peppers in the vegetable stock
Prepare the pepper paste
Make the consomme
Shred the mushrooms
Toss the mushrooms with some oil and a couple of tablespoons of the pepper paste
Bake the mushrooms for 20 minutes or until crispy
Dip tortillas in consomme and fry on a hot griddle. Top with mushrooms and your favorite cheese substitute
Fry on both sides until crispy and melty
Serve with consomme topped with cilantro and white onion
Add pickled onion and limes for even more flavor