Vegan Tinga

Vegan Tinga

Vegan Tinga

Prep Time
15 Minutes
Cook Time
30 Minutes
Mushrooms and carrots are the perfect stand-in for taco meat in this tempting tinga with smoky tomato-chipotle sauce. For an authentic Mexican presentation, serve in corn tortillas or tostadas with lime, diced tomato, refried beans, and vegan cheese or vegan sour cream.
  • 2 teaspoons Garlic Granules

  • 1 teaspoon Oregano

  • 1 teaspoon sea salt

  • 1/2 teaspoon Coarse Ground Black Pepper

  • 2 tablespoons vegetable oil

  • 2 large onions thinly sliced

  • 1 carrot, grated

  • 900 grams (2 bags) oyster mushrooms, cut into thin strips

  • 400 grams tin plum tomatoes

  • 1 teaspoon ground chipotle chilli powder


  • 1 Mix Garlic, Oregano, Salt and Pepper in small bowl. Set aside.
  • 2 Heat oil in large pan on medium heat. Add onions and carrots and cook until softened. Stir in spice mixture and sliced mushrooms, cook 10 minutes, stirring frequently.
  • 3 Meanwhile, place tomatoes and chipotle in blender container cover and blend on high until smooth.
  • 4 Add tomato mixture to the pan with mushrooms. Reduce heat to medium-low and cook until liquid has been reduced by 3/4 and mixture has the consistency of pulled chicken.
  • 5 Serve with any of the following: corn tortillas or tostadas, fresh lime wedges, diced tomatoes, refried beans, shredded lettuce, vegan cheese, vegan sour cream, coriander, fresh salsa and/or fresh chilies.
  • 6 Test Kitchen Tips: Make sure to cut the mushrooms and onions into thin strips to mimic pulled or shredded meat. The purpose of cooking down the veggie mixture until it has reduced to one-fourth its original volume is to concentrate the flavor and give it the look and feel of shredded meat.