Vegan Steak Tacos Recipe
These vegan steak tacos are bold, smoky, and downright addictive. Made with marinated mushrooms, a creamy jalapeño-cilantro sauce, and loaded with toppings, they’re the perfect vegan tacos recipe for taco night—or any night.
Servings: 4 tacos
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!
Notes
(1) Mushrooms shrink while cooking—don’t be alarmed if they look like a lot raw!
(2) For extra-crispy edges, don’t stir too often while sautéing.
(3) The sauce can be made up to 4 days in advance and kept in the fridge.
(4) This recipe is naturally dairy-free and vegan. Use corn tortillas for a gluten-free option.
(5) I like to fry my tacos with a little oil in a skillet so they're nice and crispy. I also think these tacos taste delicious with some cheese melted in! For vegan cheese, I really like the brand follow your heart. But, if you're vegetarian - just use regular cheese!
Nutrition
Calories: 244kcal | Carbohydrates: 20g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 695mg | Potassium: 262mg | Fiber: 3g | Sugar: 2g | Vitamin A: 331IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg
