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Vegan Mushroom Tacos on a plate with toppings around

Vegan Mushroom Tacos

  • Author: The Hangry Chickpea
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 15 mins
  • Yield: 4-6 tacos 1x



Sautéed mushrooms

  • 1 package thinly sliced mushrooms (2 if you REALLY like them) 
  • 1 shallot, sliced thinly
  • 1 clove garlic, minced
  • 1-2 Tbsp soy sauce
  • Pinch of salt
  • 1 Tbsp vegan butter (such as Miyokos) or cooking oil of choice

Lime Crema

  • 1 cup cashew yogurt (plain, NOT vanilla) 
  • Juice of 1 lime 
  • 4 shakes hot sauce
  • pinch salt 


  • Sweet salsa (peach, mango, and pineapple all work well) 
  • Potato sticks (such as Pik Niks) 
  • Flour Tortillas - street size (4 in) 
  • Cilantro (optional)


  1. Heat tortillas: wrap 3-6 tortillas in foil and place in oven preheated to 250 degrees. 
  2. Prepare mushrooms: slice mushrooms and shallot thinly, and add to pan on low-medium heat with 1 Tbsp of cooking oil and a pinch of salt. When mushrooms release juices (3-5 mins), add soy sauce and minced garlic. Let cook for 2-3 mins, then remove from heat. 
  3. Prepare Lime Crema: add all ingredients into a small mixing bowl, and whisk until homogenous. 
  4. Optional: Prepare salsa - I like to strain my salsa so I don't have big puddles of juice dripping onto my plate. Take a half cup of your salsa, and strain for a couple mins so the juice drips off. 
  5. Assemble tacos: warm tortilla, small spoonful of mushrooms (make sure to drain off any juice), salsa, lime crema, potato sticks, and cilantro. Enjoy!