Pulled Mushroom Carnitas with Kiwi-Avocado Salsa

Feb 22, 2025

Ingredients

For the Mushroom Carnitas:

300-400g king oyster mushrooms (or regular oyster mushrooms)
1 red onion, julienned
1 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp coconut sugar or panela
1 tbsp oregano
1 tsp onion powder
Juice of 2 oranges
3-4 tbsp coconut aminos or soy sauce
Chili powder to taste (optional)

For the Kiwi-Avocado Salsa:

3 ripe kiwis, peeled and diced
½ red onion, finely diced
1-2 large avocados, peeled and diced
1-2 chilies
1 garlic clove (optional)
Fresh cilantro, finely chopped
Juice of 2 limes or 1 lemon
Salt to taste

For Serving:

Romaine lettuce leaves or cabbage boats
Almond feta or vegan crumbly cheese

Instructions

Mushroom Carnitas:

1. Preheat oven to 200°C (400°F)

2. Pull apart mushrooms using a fork to create a pulled pork-like texture

3. Combine mushrooms with julienned onion

4. Add all seasonings, orange juice, and soy sauce; mix well

5. Spread on a baking tray

6. Bake for 10-15 minutes until tender but slightly crispy

Kiwi-Avocado Salsa:

1. Combine diced kiwis, red onion, avocado, chilies, and garlic (if using)

2. Add finely chopped cilantro

3. Season with salt and citrus juice

4. Mix gently to combine

Assembly:

Layer romaine lettuce leaves or cabbage boats with mushroom carnitas, top with kiwi-avocado salsa, and finish with crumbled vegan cheese. Serve immediately..

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