Pulled Portobello Tacos Recipe (vegan) | Elephantastic Vegan (2024)

Pulled Portobello is a great vegetarian and vegan alternative to pulled pork. These Pulled Portobello Tacos are easy to make and absolutely delicious!

If you’re up to date with all the food trends, you probably have heard about or even tried Pulled Jackfruit. But did you know that you can make an easy and delicious vegan alternative to pulled pork with portobello mushrooms as well?

I love using portobellos because they are much easier to get than young jackfruit in brine (although most Asian markets should have them). I think it’s a really, really good alternative. You can use this pulled portobello in wraps, burgers, on pizza, or in tacos (like I did for this recipe).

I’ve also used no oil in this recipe because the mushrooms are filled with lots water, they won’t stick to the pan. And for the onions, you can simply caramelize them by adding water little by little if they stick to the pan.

The process of making vegan Pulled Portobellos is rather simple. Cook them in a pan over medium to high heat until they’ve lost most of the water. On the side, caramelize onions with water to make them oil-free. Once the portobellos are soft, add them to another bowl and pull them apart with two forks (don’t pull them apart it in the pan, or it will ruin the surface).

Then transfer them back into the pan to the onions, mix everything together, add BBQ sauce and reheat until warm. Then you can use ‘the meat alternative’ in all kinds of dishes!

How to make hard shell tacos out of soft shell tacos

There’s a simple trick how you can make your own hard shell tacos if you only have soft tortillas at home.

Fold the soft tortillas over your oven rack.

Let them bake for about 8-10 minutes at 350°F/180°C.

They should be nice and crispy! Easy as that, you have the perfect hard shell tacos for the Pulled Portobello Tacos ready.

I’ve filled my tacos with mixed salad, pulled portobello, cherry tomatoes and Thai basil. Thai Basil is one of my favorite herbs right now. I’m growing it on the balcony and I love the taste of it, which is a bit like anise, a bit like licorice, but also reminds me of lime. It goes great together with the portobello. If you don’t have access to it, you could leave it out or sub it with cilantro maybe. That could work too :)

Did you make these vegan Pulled Portobello Tacos? Tag @elephantasticvegan on instagram and use the hashtag #elephantasticvegan. Don’t forget to subscribe to the Elephantastic Vegan Newsletter to see Reader Remake Features!

Affiliate Disclosure: This post may contain affiliate links, which means I may earn referral fees if you make a purchase through my link. While clicking these links won't cost you any extra money, they will help me keep this site up and running!