Photo: KnowInsiders
Photo: KnowInsiders

It doesn’t take much to make these incredibly flavorful Sheet-Pan, Adobo Mushroom Tacos – smoky, spicy and “meaty” – these vegan tacos are sure to satisfy even the most diehard meat-lovers!

Adobo gives portobellos their deep smoky heat, while Vegan Cilantro Crema and Pickled Onions give them a delicious punch of flavor. But if pressed for time, free to swap out basic guacamole or Avocado for the Cilantro Crema and trade out the roasted onion for the pickled onions.

What does Adobo mean?

Adobo is a Filipino cooking technique, therefore it’s also used as the name of a dish. The adobo cooking technique is considered to have its origin during pre-refrigeration times, in an attempt to preserve meat longer by cooking it in vinegar.

It’s a traditional Philippine dish, usually Adobo Chicken or Adobo Pork but this Healthy Vegan Adobo is for vegetarians, vegans, and even for gluten-free people. The main ingredients I used in this recipe are mushroom, carrot, potato, gluten-free soy sauce (tamari), and cane vinegar.

Why you’ll love this Vegan Adobo recipe

• Easy family dinner recipe: simple ingredients and the entire recipe takes less than 30 minutes to make from start to finish.

• Gluten-free diet

• Vegan & Vegetarian diet

• Kid-friendly and Family-friendly meals: My 1-year-old baby girl has really liked this recipe and we had a great dinner time together.

Adobo Mushroom Tacos

Photo: Bon Appetit
Photo: Bon Appetit


4 servings

• 1 lb. mixed mushrooms (such as chanterelle, oyster and/or crimini), coarsely chopped

• 2 Tbsp. avocado oil or vegetable oil

• 2 Tbsp. fresh lime juice

• 1 Tbsp. dried oregano

• 1 Tbsp. onion powder

• 2 tsp. garlic powder

• 2 tsp. ground cumin

• 2 tsp. coconut sugar or organic cane sugar

• 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt

• ½ tsp. cayenne pepper

Warm small corn tortillas, salsa, store-bought vegan sour cream (optional), sliced radishes, halved cherry tomatoes, chopped cilantro, and lime wedges (for serving)


Step 1

Place a rack in the middle of the oven; preheat to 400°. Toss mushrooms, oil, lime juice, oregano, onion powder, garlic powder, cumin, coconut sugar, salt, and cayenne in a medium bowl until mushrooms are well coated. Spread mushrooms out in a single layer on a parchment-lined baking sheet and roast until golden brown and crisp, 20–25 minutes.

Step 2

Build tacos with tortillas, mushrooms, salsa, vegan sour cream (if using), radishes, tomatoes, and cilantro. Serve with lime wedges for squeezing over.

More recipes with adobo mushrooms

Adobo Braised Mushrooms

Photo: A Simple Tweak
Photo: A Simple Tweak


6 servings

• 4 cups King Oyster Mushroom, shredded

• 1 tablespoon olive oil​

• 1 white onion, diced

• 1 teaspoon garlic, minced

• 1 teaspoon ground cumin​

• 1 teaspoon smoked paprika​

• ½ teaspoon ground coriander​

• 1 teaspoon tomato paste​

• ¼ cup Chipotle chile, canned in adobo sauce​

• 3 tablespoons coconut aminos​

• ¼ cup vegetable broth

• 1 tablespoon pure maple syrup​

• sea salt and black pepper

• ¼ cup Purple Cabbage, shredded

• ¼ cup fresh cilantro, chopped

• 1 lime, sliced

Jicama Tortillas

• 1 jicama

• 1 teaspoon olive oil​

• smoked paprika​


Step 1

Wipe down the mushrooms and shred with a fork.

Step 2

Heat the olive oil in a medium skillet over medium-low heat. Add the onion and garlic and saute for 4 minutes, until tender.

Step 3

Add the seasonings, the tomato paste and the chopped chipotle chile and sauce. Mix and cook on low for 5 minutes.

Step 4

Add the shredded mushrooms to the skillet. Mix in the coconut aminos, broth and syrup. Season generously with salt and pepper, mix to combine and continue to cook over low heat.

Step 5

Continue to cook over low heat, stirring occasionally, for 20 minutes, or until your desired tenderness has been achieved. Splash the mushrooms with additional veggie broth after 10 minutes, and as needed to keep them moist and tender.

Jicama Tortillas

Step 1

Use a knife or a veggie peeler to remove the skin from the jicama.

Step 2

Use a mandoline slicer on the thinnest setting, or a large knife, to thinly slice the jicama into large circles.

Step 3

Place the olive oil in a large skillet over medium heat and add the jicama slices in a single layer. Sprinkle with paprika. Flip after a minute and cook the other side for a minute. Remove from heat, fill each tortilla with mushrooms and garnish with purple cabbage and fresh cilantro. Enjoy!

Vegan Filipino Mushroom Adobo

Photo: Easy Healthy Baby, Toddler and Family Recipes
Photo: Easy Healthy Baby, Toddler and Family Recipes


2 tbsp vegetable oil or coconut oil

1 tsp ground black peppercorns

5 bay leaves

½ large onion, thinly sliced

150 ml water

2 tbsp cane vinegar or 1 tbsp white vinegar or 2 tbsp apple cider vinegar

½ cup reduced-sodium tamari or soy sauce if not gluten-free

1 tbsp sugar or 10 drops of stevia

¼ cup palm syrup or maple syrup

1 cup potato, peeled and cut into medium-sized pieces

1 cup carrot, peeled and cut into medium-sized pieces

200 gr mushroom

some cilantro (optional)


1. Prepare all the ingredients: mince the garlic, peel and cut the potato and carrot into medium-sized pieces, slice the onion thinly.

2. Set a medium pan over medium heat and add in the oil. Once oil is heated, add in the bay leaves and black peppercorns, and cook for 1 minute

3. Add in the minced garlic and continue cooking until golden brown, being sure not to burn it. Add in the white onion and cook for 1 minute more

4. Add in the potatoes and carrots and mix until well combined. Continue to add water, cane vinegar, tamari soy sauce, palm syrup and sugar. then mix through. Adjust the heat to medium-low and cover the pan. Allow the vegetables to cook through for about 5 minutes until all vegetables are half-cooked.

5. After 5 minutes, add the mushroom and bring the mixture to boil over medium heat. Cover the pan again and allow it to simmer over medium heat for 5 to 10 minutes, or until the potatoes and mushroom are cooked through.

6. Adjust seasoning to taste. If you would like, you can add more salt or sugar.

7. Remove from heat and serve with rice or quinoa. You can remove the bay leaves and peppercorns as best you can or just leave them in and eat around them.

8. Garnish with some cilantro and enjoy!

Are Mushrooms Good for You?

You can’t go wrong with mushrooms. They’re fat-free, low-sodium, low-calorie, and cholesterol-free. They’re also packed with fiber, vitamins, and minerals. Nutritional benefits vary depending on the type of mushroom. But overall, they are a good source of the following nutrients.


Antioxidants help protect the body from damaging free radicals that can cause conditions like heart disease and cancer. They also protect you against damage from aging and boost your immune system. Mushrooms are rich in the antioxidant called selenium. In fact, they are the best source of the mineral in the produce aisle.

Beta glucan

Beta glucan is a form of soluble dietary fiber that’s been strongly linked to improving cholesterol and boosting heart health. It can also help your body regulate blood sugar, reducing the risk of type 2 diabetes. Oyster and shiitake mushrooms are believed to have the most effective beta glucans.

B vitamins

Mushrooms are rich in the B vitamins: riboflavin, niacin, and pantothenic acid. The combination helps protect heart health. Riboflavin is good for red blood cells. Niacin is good for the digestive system and for maintaining healthy skin. Pantothenic acid is good for the nervous system and helps the body make the hormones it needs.


Copper helps your body make red blood cells, which are used to deliver oxygen all over the body. The mineral is also important to other processes in the body, like maintaining healthy bones and nerves. Even after being cooked, a 1-cup serving of mushrooms can provide about one-third of the daily recommended amount of copper.


Potassium is extremely important when it comes to heart, muscle, and nerve function. There’s about as much potassium in 2/3 cup of cooked Portobello mushroom as there is in a medium-sized banana.

Try mushrooms several ways with these healthy recipes

1. The simple marinade goes a long way in these grilled mushroom skewers. Use them at your next cookout as a side dish or a vegetarian dish.

2. These creamy spinach-stuffed mushrooms are made with meaty cremini mushroom caps. The cheesy center is easy to prep, and the combo makes an impressive appetizer.

3. You can’t get much healthier than this vegan mushroom risotto. It’s dairy-free and gluten-free, making it great for people with dietary restrictions. The risotto isn’t short on creaminess or taste.

4. Instead of using meat or tofu, mushrooms are the main stars of these roasted teriyaki mushrooms and soba noodles. Let the mushrooms shine in this Asian-inspired dish.

5. These Italian roasted mushrooms and veggies make the perfect hearty side. The dish is full of flavor, pairing Italian herbs with mushrooms, tomatoes, and cauliflower.

6. Whether you’re a vegetarian or not, these baked portobello mushrooms make a satisfying main course.

7. If you’re looking for a light and healthy side, this mushroom, lemon, and lentil saladis it. Pair it with a variety of different main courses.

8. This simple mushroom and garlic sauté let the mushrooms shine. There are only five ingredients, including the mushrooms. Use it as a side, or eat a whole bowl as a main course.

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