Vegan Carne Asada

Mexican food is so easy to veganize! I grew up eating carne asada plates with beans, avocado, tortillas and grilled vegetables all the time. I thought that I would no longer be able to enjoy a carne asada plate ever again after going vegan.. but boy was I wrong!
There are so many ways to substitute beef in the world of plant-based proteins. You can choose from seitan, soy curls and much more. However, my favorite meat replacement continues to be mushrooms! To be more specific, portobello and king oyster mushrooms.
Portobello mushrooms are so meaty but not TOO meaty (aka meat shreds won’t get stuck in-between your teeth.. ew). In the meat-eating world there is an obsession with “tender” meats and how to get meat to be tender etc. Well let me tell you… portobello mushrooms are so deliciously tender and savory! Craving a carne asada-style plate? Use portobello mushrooms. Craving a shredded meat-style bowl? Use shredded king oyster mushroom.
I made these portobello mushrooms using an authentic carne asada marinade that is used in most Mexican households when we make carne asadas/barbeques! I hope you LOVE THEM.
Tips & Substitutes:
I don’t recommend using another type of mushroom to substitute for portobellos. They are the best kind to use for a vegan carne asada. However, if you want to make a shredded meat you can use king oyster mushrooms and shred them with a fork.
You can use lime juice instead of orange juice but orange juice is highly recommended. Lime juice is great to add after it is cooked — like squeezing a fresh lime onto your carne asada taco!
If you want a spicer shroom I recommend using cayenne powder or chili powder from chiles de arbol. Chiles de arbol are small dried red chilis that are spicy but also so delicious.
If you don’t have tamari or soy sauce you can also use liquid aminos to substitute.
I highly recommend mixing all the marinade ingredients well before adding them to the zip lock bag or shaking it well after adding them in to make sure it’s evenly distributed.
How to serve:
Carne asada tacos
Fill your corn tortillas with slices of portobello asada, top with cilantro, lime juice, avocado and salsa of choice.
Carne asada plate
This is very popular in a Mexican household and for a good reason. Pair your portobello asada with Mexican rice, beans, guacamole, grilled onions, bell peppers and some tortillas.
Burrito or burrito bowl
This is a great way to add texture and extra flavor to a vegan burrito bowl or burrito.
Carne asada quesadillas are oh so delicious! I recommend using mozzarella follow your heart shreds or Miyoko’s pepper jack shreds.
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vegan carne asada tacos

Vegan Carne Asada

  • Author: Anna Rios
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes


  • 2 large portobello mushrooms
  • 1 1/2 tablespoon tamari or soy sauce, low sodium
  • 1 teaspoon chili powder
  • 1/2 teaspoon of cumin
  • 2 tablespoons orange juice
  • 2 garlic cloves, minced
  • 1 tablespoon of olive oil
  • Salt and pepper to taste


  1. Cut the portobello mushrooms in half and place them inside a ziplock bag. Add all other ingredients to the bag (shake well so all ingredients are well combined) and marinate for a minimum of 15 minutes or overnight.
  2. Turn a large grill / griddle on to medium-high heat. Remove mushrooms from marinade and brown for 5 minutes on each side until slightly charred.
  3. Place on a cutting board and cut into thick strips. Add to your tortillas as tacos or enjoy it as a nice carne asada dish!


  • Serving Size: 8 tacos

One thought on “Vegan Carne Asada

  1. Anthony says:

    Ive been looking for a healthier carne asada substitute that isn’t seitan and this is it! I love how delicious the portobello taste in this recipe.

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