Let’s get one thing straight—when I say vegan steak tacos, I’m not trying to trick you with fake meat. These are juicy, umami-packed mushroom tacos that hit every meaty, savory, saucy note you’re craving. If you’ve ever doubted that a vegan tacos recipe could rival your favorite taco truck, this one might just change your mind.
These tacos are perfect for meatless Mondays, taco Tuesdays, or let’s be real—any day you want to impress someone (including yourself) with a plant-based dinner that actually slaps. We’re talking marinated mushrooms that get pan-fried until crispy, a creamy pickled jalapeño-cilantro sauce, and all the garnishes your taco-loving heart desires. And for my vegetarians, I also have a delicious shredded tofu taco recipe and potato taco recipe you’ll love too!
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Table of contents
Why Oyster Mushrooms Make the Best Meat Substitute
I’m just gonna say it—oyster mushrooms are the underrated MVP of the plant-based world. If you’ve ever pulled one apart, you’ve probably noticed the texture is shockingly similar to shredded meat. When marinated and pan-fried, they take on this tender-but-chewy bite that’s juicy on the inside and crispy on the edges. They soak up flavor like a sponge, which makes them ideal for bold marinades (hi, dark soy + liquid smoke combo).
Unlike tofu or tempeh, they don’t need any special prep—just a quick tear and you’re good to go. They also have that slightly savory, umami-rich flavor that makes them feel hearty and satisfying. In short: they’re kind of magic.
Whether you’re craving a delicious vegan steak tacos recipe or looking for a plant-based meat alternative that doesn’t come out of a package, oyster mushrooms are it.
Key Ingredients (And Why They Matter)
- Oyster Mushrooms (6 oz): These are the star of the show. Oyster mushrooms have an incredibly meaty texture when cooked—tender, slightly chewy, and full of umami. They shred easily by hand and crisp up beautifully in a hot pan, making them an excellent meat substitute.
- Dark Soy Sauce + Liquid Smoke: This combo gives the mushrooms their deep color and smoky, grilled flavor. It’s what makes them taste like they’ve been cooking low and slow—even though we’re doing this all on the stovetop.
- Olive Oil + Seasonings: Garlic powder, onion powder, chili powder, cumin, and salt bring all the warmth and spice you expect from a classic taco. This simple mix turns the mushrooms into a flavor bomb.
- Vegan Mayo + Pickled Jalapeños + Brine + Cilantro: This sauce is the creamy, spicy, herby glue that ties it all together. The brine adds tang, the mayo adds richness, and the cilantro keeps things fresh.
- Tortillas + Garnishes (onion, cilantro, lime): Every great taco needs contrast. The raw onion and cilantro add crunch and brightness, and that squeeze of lime at the end? Non-negotiable.
How to Make My Vegan Steak Tacos Recipe
- Marinate the mushrooms with soy sauce, liquid smoke, olive oil, and seasonings. Let them sit for 15 minutes.
- Make the sauce: Blend vegan mayo, cilantro, jalapeños, and brine until smooth.
- Cook the mushrooms in a hot pan with a bit of oil until they’re crispy and browned.
- Warm your tortillas and fill them with mushrooms, sauce, and your favorite garnishes.
- Serve immediately with a lime wedge on the side.
Common Mistakes to Avoid + Pro Tips
Don’t skip the marinating time. Even 15 minutes makes a big difference in flavor depth.
Don’t use too much oil: Mushrooms release moisture. Too much oil = soggy instead of crispy.
Tear, don’t chop your mushrooms: Use your hands to pull the oyster mushrooms into strips. This gives you those irregular, craggy edges that crisp up beautifully and mimic shredded meat.
Variations and Substitutions
Add avocado or slaw for extra texture and creaminess.
No liquid smoke? Add smoked paprika or chipotle powder for a similar effect.
Swap the mushrooms: Try jackfruit or seitan if you want to mix it up.
Make it gluten-free: Use gluten-free soy sauce (tamari) and corn tortillas.
Also, I highly recommend serving these tacos with some of my fresh strawberry agua fresca!
FAQ
Yes! Store the cooked mushrooms and sauce separately in airtight containers in the fridge for up to 3 days. Assemble just before eating.
You can try sautéing the mushrooms in a non-stick pan or baking them at 400°F for 20–25 minutes.
Vegan Steak Tacos Recipe
Ingredients
Vegan Mushroom Steak
- 6 ounces oyster mushrooms
- 1 tbsp dark soy sauce
- 1/4 tsp liquid smoke
- 1 tbsp olive oil
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp chili powder
- 1/4 tsp cumin
- Salt to taste
Sauce:
- 1 bunch cilantro
- 1/4 cup vegan mayo
- 2 tbsp picked jalapeños
- 1 tbsp picked jalpeno brine
Other
- 1 tsp oil for frying
- yellow onions, chopped (for garnish)
- cilantro, chopped (for garnish)
- 4 street style tortillas
Instructions
- Marinate the mushrooms: In a bowl, toss sliced mushrooms with dark soy sauce, liquid smoke, olive oil, garlic powder, onion powder, chili powder, cumin, and salt. Let them sit for 15 minutes to soak up the flavor.
- Make the sauce: In a blender, combine cilantro, vegan mayo, pickled jalapeños, and jalapeño brine. Blend until smooth and creamy. Taste and adjust seasoning if needed.
- Sauté the mushrooms: Heat 1 tsp oil in a skillet over medium-high heat. Add the marinated mushrooms and cook until deeply golden and crispy around the edges, about 8–10 minutes.
- Assemble the tacos: Warm tortillas in a dry skillet or microwave. Spoon in the sautéed mushrooms, drizzle with the creamy sauce, and top with chopped onion, cilantro, and a squeeze of lime.
- Serve and enjoy: These are best eaten fresh, while everything’s warm and saucy!
What did you think of this recipe?