If you have been looking a tender, juicy “meat” that goes great in any recipe that calls for bee, you will not want to pass up this recipe calling for king oyster mushrooms.
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To get the perfect shredded beef texture, there is nothing better then using a fork to pull king oyster mushrooms apart into thin strips.
For more delicious recipes using oyster mushrooms as an alternative, try my vegan shredded chicken, vegan gyros, vegan pulled pork, and teriyaki oyster mushroom steak recipes!
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❤️ Why you’ll love it
Get ready to fool everyone at the dinner table because, with this easy vegan shredded beef recipe, you cannot tell the difference from the real thing!
There are many great vegan meat alternatives, but one of my favorites to use in my recipes is oyster mushrooms.
Not only are king oyster mushrooms much easier to find than other meat alternatives, but they are also protein-packed, allergy-friendly, have a chewy, meat-like texture, and have a neutral taste that makes it easy to season and marinate just how you like it.
It is tossed in various spices and flavorful juices to give it a delicious aroma and mouthwatering, hearty flavor packed in every bite. It takes less than 10 minutes to prepare and just over 20 minutes to cook, making it an easy 30-minute dish you can whip up for lunch or dinner. It also stores exceptionally well, so you can enjoy it fresh or make a large batch to freeze later for your fajitas, soups, salads, burgers, or as your main entree.
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🧾 Key ingredients
King oyster mushrooms are the star of this recipe! They have a tender texture and a neutral taste that is similar to that of regular beef. Be sure to check out my list of 40 oyster mushroom recipes for more delicious ways to use them!
Who to make it flavorful?
Cooking it with diced onion, fresh, minced garlic, various herbs and spices, including ground cumin, oregano, sweet smoked paprika powder, salt, black pepper, and bay leaves and a bit of chipotle peppers in adobo sauce to give the beef a little heat.
Lastly, to give the beef a little umami flavor and zest, you will need soy sauce, apple cider vinegar, and lime juice (preferably fresh). For a gluten-free option, use tamari sauce instead of soy sauce.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
👩🍳 Instructions
Preparing the ingredients
Prepare the oyster mushrooms by washing off dirt with a colander or a sieve. Gently dry them using a paper towel or clean kitchen cloth.
Making vegan shredded beef
STEP 1
Use a fork to shred the stem of the king oyster mushrooms. Next, slice the caps into strips.
STEP 2
Warm the vegetable oil in a large skillet with a cover. Sauté the diced onions over medium heat for 2-3 minutes. Then, add the minced garlic and sautéeing for an additional minute.
STEP 3
Add the mushroom strips to the skillet and sprinkle with black pepper. Cook for 4-5 minutes, stirring occasionally.
STEP 4
Stir in the chopped chipotle peppers, cumin, oregano, smoked paprika, salt, bay leaves, water, soy sauce, apple cider vinegar, and lime juice, and mix thoroughly. Allow the mixture to come to a boil, then lower the heat to medium-low.
STEP 5
Cover the skillet and let it simmer for 15 minutes, stirring occasionally. Remove the bay leaves before serving.
💡 Expert tip
The size of the shredded oyster mushrooms plays a big part in the cooking time and the texture of the vegan shredded beef. If you make thin shreds, they may cook faster than larger ones. I recommend keeping a close eye on them to prevent them from overcooking.
🔄 Variations
Although this vegan shredded beef recipe is delightful as-is, you can make it in more than one way!
Instead of using king oyster mushrooms, try this recipe with shredded jackfruit, seitan, tofu, soy curls, artichoke hearts, carrots, or even banana peel.
You can also mix up the flavor with different marinades. Try it with my savory fajita sauce, orange chicken sauce, or teriyaki steak sauce!
🥣 Serving ideas
The possibilities are endless when serving this juicy and flavorful vegan shredded beef! Here are just a few ways you can enjoy it:
Use it to make vegan Barbacoa, fajitas, tacos, and enchiladas, or add it to a fajita bowl, copycat Chipotle burrito.
Serve it over a bowl of my Chipotle cilantro lime rice, Mexican fried rice, or Mexican street corn salad.
Serve it in a wrap or use it to make vegan BBQ sliders with a side of coleslaw.
Add it to your favorite salad, or serve it with a side of your favorite vegetables.
Use it to top a baked potato along with sprinkled vegan cheese and a dollop of vegan sour cream.
❄️ Storing tips
In the refrigerator – Store your leftover vegan shredded beef in an airtight container in the fridge for 3-5 days.
In the freezer – Move the shredded beef in an airtight container or freezer-safe plastic bag once completely cooled. Freeze for up to a month and thaw at room temperature.
Reheating – Reheat in a pan over medium heat, stirring occasionally until thoroughly heated. Or reheat in the microwave, stirring it every 30 seconds or so to ensure even reheating.
See my guide on how to store oyster mushrooms properly for more tips.
🤔 FAQs
King oyster mushrooms are best for this recipe because they are easy to shred and have a stringy texture that closely resembles pulled beef. However, porcini, button, maitake, and portobello mushrooms are all acceptable alternatives. See my guide on oyster mushroom substitutes for more options.
Yes! You can air-fry the mushrooms at 350F for 7-8 minutes or until crisp around the edges. Or, you can bake them in the oven for 12-15 minutes. See my guide on how to cook oyster mushrooms for more cooking options.
More vegan meat substitutes
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Vegan Shredded Beef
Equipment
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
- 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
- Using a fork, shred the stem of the king oyster mushrooms and slice the caps into strips.
- Warm some oil in a large skillet with a cover. Sauté diced onions over medium flame for 2-3 minutes, then add minced garlic and continue to sauté for an additional minute.
- Toss in the king oyster mushroom strips and sprinkle with black pepper, cooking for 4-5 minutes while stirring now and then.
- Mix chopped chipotles, cumin, oregano, smoked paprika, salt, bay leaves, water, soy sauce, apple cider vinegar, and lime juice, mixing thoroughly. Bring to a boil, then lower the heat to medium-low, cover the skillet, and let it simmer for 15 minutes, stirring occasionally.
Heather
I needed a vegetarian alternative to the pulled beef sliders I am serving. I was a little hesitant at the assortment of ingredients as it is so different from what I would put in normal pulled beef but it turned out AMAZING. The vegetarians raved!