Vegan Tinga

*This recipe was created for 8 servings. To adjust the serving quantity, enter a new yield (8 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Ingredients Quantities
Club House Garlic Powder 2 tsp
Club House Oregano Leaves 1 tsp
Club House Sea Salt Grinder 1 1/2 tsp
Club House Pepper, Black Coarse Grind 1/2 tsp
Vegetable oil 2 tbsp
Tomato paste 2 tbsp
Club House Paprika 1 tsp
Onions, thinly sliced 3 cups
Grated carrots 1/2 cup
Oyster mushrooms, cut into thin strips 2 lb
Roma tomatoes, coarsely chopped 4
Club House Chipotle Chili Pepper, Ground 1 tsp

chef's tip

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 flavour and give it the look and feel of shredded meat.



Mix garlic, oregano, salt and pepper in small bowl; set aside.

Heat oil in large skillet on medium heat. Add tomato paste and paprika; cook 2 minutes, stirring constantly. Add onion and carrots and cook until softened. Stir in spice mixture and sliced mushrooms; cook 10 minutes, stirring frequently.

Meanwhile, place tomatoes and chipotle pepper in blender container; cover. Blend on high until smooth.

Add tomato mixture to the pan with mushroom mixture. Reduce heat to medium-low and cook until liquid has been reduced to about one-fourth its original volume and mixture has the consistency of pulled chicken.

Serve with any of the following: corn tortillas or tostadas, fresh lime wedges, diced tomatoes, refried beans, shredded lettuce, vegan cheese, vegan sour cream, cilantro, fresh salsa and/or fresh chilies.

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