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These Soyaki Mushroom Street Tacos are simple, delicious & vegan! Crispy mushrooms tossed in soyaki sauce & spicy slaw on mini corn tortillas!

These Soyaki Mushroom Street Tacos are simple, delicious & vegan! Crispy mushrooms tossed in soyaki sauce & spicy slaw on mini corn tortillas | ThisSavoryVegan.com

I can’t wait for you to try these Soyaki Mushroom Street Tacos!!! So much flavor in a tiny package. The mushrooms are roasted until crispy and then sautéed in sticky soyaki sauce. Then they are layered on street-style corn tortillas (aka tiny tortillas) with spicy cabbage slaw, green onion & sesame seeds. These vegan tacos are saucy, crispy and delicious!

Step One: Roast the Mushrooms

For this recipe I used shiitake mushrooms. I like to cut them into tiny pieces – this will ensure that they get nice and crispy!

These Soyaki Mushroom Street Tacos are simple, delicious & vegan! Crispy mushrooms tossed in soyaki sauce & spicy slaw on mini corn tortillas | ThisSavoryVegan.com

Once the mushrooms are chopped add them to a bowl with soy sauce and corn starch. Toss to coat and transfer to a baking sheet. Place in the oven for 15 minutes. Flip the mushrooms and place back in the oven for 5 minutes.

These Soyaki Mushroom Street Tacos are simple, delicious & vegan! Crispy mushrooms tossed in soyaki sauce & spicy slaw on mini corn tortillas | ThisSavoryVegan.com

Step Two: Make the Slaw

While the mushrooms are in the oven, we are going to whip up a super tasty slaw! For the slaw you will need:

  • shredded cabbage – I used a mix of napa & red
  • vegan mayo
  • rice vinegar
  • sesame oil
  • sriracha
  • ginger powder

Add all of the slaw ingredients to a bowl and toss to combine. Give it a taste and adjust the seasonings to your liking. Set aside until the mushrooms are ready!

These Soyaki Mushroom Street Tacos are simple, delicious & vegan! Crispy mushrooms tossed in soyaki sauce & spicy slaw on mini corn tortillas | ThisSavoryVegan.com

Step Three: Sauce it Up

When the mushrooms are just about to come out of the oven it is time to heat up the sauce. I used soyaki sauce – similar to teriyaki, but more flavorful in my opinion.

Add the soyaki sauce to a skillet over medium heat. Once bubbling, add the mushrooms and toss until they have absorbed all of the sauce and it has started to caramelize.

And now, my friends, it is time to eat!

These Soyaki Mushroom Street Tacos are simple, delicious & vegan! Crispy mushrooms tossed in soyaki sauce & spicy slaw on mini corn tortillas | ThisSavoryVegan.com

Step Four: Assemble & Serve

Since these are street tacos, we have to use street-style tortillas – well, we don’t HAVE to, but they are so cute and delicious.

These Soyaki Mushroom Street Tacos are simple, delicious & vegan! Crispy mushrooms tossed in soyaki sauce & spicy slaw on mini corn tortillas | ThisSavoryVegan.com

Heat the tortillas over an open flame or in a skillet. Grab 2 tortillas and place them on top of each other. Add slaw and mushrooms. Finish the taco off with sesame seeds and green onion. Repeat with the remaining tacos and serve with lime wedges.

These tacos have everything – crunch, spice, umami, creaminess. It is a flavor bomb in your mouth that I know you will love!

These Soyaki Mushroom Street Tacos are simple, delicious & vegan! Crispy mushrooms tossed in soyaki sauce & spicy slaw on mini corn tortillas | ThisSavoryVegan.com
These Soyaki Mushroom Street Tacos are simple, delicious & vegan! Crispy mushrooms tossed in soyaki sauce & spicy slaw on mini corn tortillas | ThisSavoryVegan.com

Soyaki Mushroom Street Tacos

Servings: 10 street tacos
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
These Soyaki Mushroom Street Tacos are simple, delicious & vegan! Crispy mushrooms tossed in soyaki sauce & spicy slaw on mini corn tortillas!
5 from 4 ratings

Ingredients

FOR THE MUSHROOMS

FOR THE SLAW

FOR SERVING

Equipment

Instructions
 

  • Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
  • Add the mushrooms, soy sauce and corn starch to a bowl and toss to coat. Transfer to the baking sheet and place in the oven for 15 minutes. Flip the mushrooms (see notes) and place back in the oven for 5 minutes.
  • While the mushrooms are cooking, add all of the slaw ingredients to a bowl and toss to combine. Set aside.
  • Right before the mushrooms come out of the oven, add the soyaki sauce to a skillet over medium heat. Once bubbling, add the mushrooms and toss until they have absorbed all of the sauce and it has started to caramelize.
  • Heat the tortillas over an open flame or in a skillet. To assemble, grab a tortilla and add slaw and mushrooms. Finish the taco off with sesame seeds and green onion. Repeat with the remaining tacos and serve with lime wedges.

Video

Notes

  • Soyaki sauce is similar to Teriyaki sauce – it is a thinner consistency and has some extra ingredients (like sesame seeds). I get mine at Trader Joe’s. If you can’t find soyaki sauce, you can sub teriyaki sauce.
  • I used street style corn tortillas which are extra small. If you use regular corn tortillas, this will make 5 tacos.
  • The mushrooms might stick to the parchment paper when you go to toss them. Just scrap them up with a spatula. 
Calories: 108kcal, Carbohydrates: 13g, Protein: 2g, Fat: 6g
Cuisine: asian, Mexican
Course: Main Course
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.
These Soyaki Mushroom Street Tacos are simple, delicious & vegan! Crispy mushrooms tossed in soyaki sauce & spicy slaw on mini corn tortillas | ThisSavoryVegan.com