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Thin juicy golden brown oyster mushrooms shred sprinkled with chopped green herbs on a light blue tray served with a scoop of rice.
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Vegan Barbacoa Copycat Chipotle

This vegan barbacoa is so flavorful and delicious that you will not be able to tell the difference from the real thing! In this easy Copycat Chipotle recipe, king oyster mushrooms are shredded and tossed in a flavorful sauce to create a juicy and tender dish that you can use in various ways.
Course Side Dish
Cuisine Dairy-free, Egg-free, Gluten-free, Mexican, Nut-free, Soy-free, Tex-Mex, Vegan, Vegetarian
Keyword chipotle barbacoa, vegan barbacoa
Prep Time 8 minutes
Cook Time 23 minutes
Total Time 30 minutes
Servings 4 servings
Calories 52kcal
Author Nandi Barta

Ingredients

  • 9 oz King oyster mushrooms
  • 2 Tbsp Vegetable oil
  • 1 Onion (medium)
  • 4 clove Garlic
  • 2 Chipotle pepper in adobo sauce
  • 2 Tbsp Lime juice
  • 1 Tbsp Apple cider vinegar
  • 1 Tbsp Soy sauce tamari for gluten-free
  • 1 tsp Cumin
  • 1 tsp Oregano
  • 1 tsp Sweet smoked paprika powder
  • 1 tsp Salt
  • ¼ tsp Black pepper
  • ⅓ cup Water
  • 2 Bay leaves

Instructions

  • With the help of a fork, tear apart the stem of the king oyster mushrooms. Cut the caps of the mushrooms into strips.
  • In a large pan (with a lid) heat some oil. Add chopped onions and cook on medium heat for 2-3 minutes. Add chopped garlic and cook for another minute.
  • Add king oyster mushroom strips. Season with black pepper. Cook for 4-5 minutes. Stir occasionally.
  • Add chopped chipotles, cumin, oregano, smoked paprika, salt, bay leaves, water, soy sauce, apple cider vinegar and lime juice. Stir well. Once it is boiling reduce the heat to medium-low and cover the pan with a lid. Cook for 15 minutes with lid on. Stir occasionally.