Vegan Birria Nachos
If you love a good plate of loaded nachos but want something a little extra, these Vegan Birria Nachos with king oyster mushrooms are going to be your new obsession.
They take all the bold, saucy flavors of birria and swap the meat for shredded king oyster mushrooms which honestly might be one of the best plant-based “meaty” textures out there.
When cooked down in a rich, birria style sauce made with tomatoes, chillies, garlic, and Mexican spices the mushrooms soak it all up and become tender, juicy and ridiculously flavorful.
The base is simple: crisp tortilla chips piled high with that saucy mushroom birria, cheese, jalepenos and onion. The mushrooms give the meaty texture, the broth brings the depth, and the nachos do what nachos do best carry all the flavor straight to your mouth.
It’s the kind of recipe that feels like comfort food but is still packed with wholesome ingredients. Perfect for when you want a flavor packed nacho situation without any heaviness.
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Alternative 'meat'- If you're not a mushroom lover or find it hard to source king oyster mushrooms you can substitute with jackfruit or even grated tofu.
Reasons you should make these vegan birria nachos
Comfort food made healthier- Birria is a great comfort food but the meat version is super heavy. Using mushroom gives you that birria flavour without the heaviness.
Quick to make- Traditional birria takes a long time as the meat needs time to cook but with mushrooms they cook quickly making this dish done in less than 40 minutes.
Flavour packed- The chillis and spices paired with the mushroom seasoning make these mushrooms full of flavour- no need for the meat!
Meal prep friendly- The mushroom birria can be made ahead and stored in the fridge when ready to serve. It works well in tacos or in a Mexican rice bowl too so make a big batch.
Crock pot instructions
This recipe is crock pot friendly- you'll just need to make the sauce first as in this recipe and then simmer everything on low for up to 4 hours to infuse the mushrooms with all of that flavor.
Notes on the ingredients-
- King oyster mushrooms- King oyster mushrooms are great for a meaty texture but you can also use regular oyster mushrooms or jackfruit.
- White tortillas- White tortillas work best when shallow fried to make crispy nachos. Feel free to use shop bought nacho chips if you like.
- Dried chillis- Mexican chillis would obviously be the best option here but never in my life have I seen a dried Mexican chilli in store! So regular dried chillis will have to do!
- Garlic cloves- Fresh garlic is best but you can use garlic granules or mince garlic from a jar.
- Tomatoes- Fresh tomatoes can be used or sub for canned tomatoes.
- Yellow onion- This is for the topping, you can also use red onion if you prefer.
- Fresh jalapeños- Diced fresh jalapenos are a great topping. If you only have pickled you can use them instead.
- Mushroom seasoning- I recommend mushroom seasoning to get a deep savory flavor. If not use vegan beef broth- this is important to give the birria its signature beefy flavor.
How to make birria nachos
- Remove the seeds from the chillies
- Add the tomatoes, onion and chillis to a pan with water
- Cut the tortillas
- Fry the tortillas
- Add the crispy tortillas to a plate
- Shred the mushrooms
- Take the veg out of the water and blend with some water
- Sieve the mixture until smooth
- Add the shredded mushrooms into the sauce and simmer
- Assemble the nachos
Vegan birria nachos
Ingredients
- 2 King oyster mushrooms
- 4 White tortillas
- 5 Dried chillis
- 4 Garlic cloves
- 3 Tomatoes
- ½ Yellow onion
- 2 Fresh jalapeños
- 1 tbsp Mushroom seasoning
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1 tsp Oregano
- ½ tsp Cinnamon powder
- Cheese to top
Instructions
- Deseed the chillis.
- Add the chillis, onion and tomatoes to a pan with 4 cups of water.
- Bring to a boil and cook on medium heat for 15 minutes.
- Take the vegetables out and add to a blender cup with enough of the boiling liquid to make a thick sauce and the powder seasonings and blend until smooth.
- Shred the king oyster mushrooms with a fork.
- Sieve the blended sauce into an empty pan and add the shredded mushrooms.
- Cut the tortillas into triangles and shallow fry on both sides until crispy.
- Assemble by laying the nachos, add mushroom birria, cheese and then diced onion and jalepeno.
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