Let’s be honest here, most meat imitation products found at your local grocer are very unappetizing. I have not had the best luck finding a similar tasting product, that includes a readable ingredient list. They simply do not please the pallet and they break the bank at the same time. I call that a recipe for disaster. I am a fan of the beyond meat burgers at A&W, but that’s the only exception. I truly believe these products are the reason people give up on the cause, as most usually turn to these cheap imitations, to begin with.
So how do we fix this pressing issue, that is underwhelming our meals every night? Well, I am trying to develop tricks to simulated meat with only using natural ingredients, like mushrooms, nuts, vegetables. These recipes are designed to be inexpensive, easy to make, delicious, and slightly closer to the real thing. You can find my recipe for meatless meatballs with this link.
For this recipe, I’m putting a focus on shredded chicken. I have found a trick that takes one simple ingredient and transforms it into a beautiful bowl of shredded rotisserie “chicken”. The doppelganger ingredient is the king oyster mushroom. Your majesty becomes the chicken with one simple shred of the fork. Like you would normally apply to a jackfruit. Here are pictures of the final product.
Now that you are equipped with vegan/vegetarian rotisserie chicken, the possibilities are endless. Chicken pot pies, it can be added to salads, stir fry etc.
This recipe is my perfect chicken taco spread. Taco Tuesday will never be the same.
What you will need
4 large king oyster mushrooms, shredded. (the chicken)
1 red onion
1/4 cup of cilantro leaves
1 grilled corn
2 Tbsp Vegan mayo/ regular mayo
1 can chipotle in adobo
salt, pepper, chili powder
1/2 cup of chopped white cabbage
How you will do it
- Shred the mushrooms with a fork in order to create the chicken. In a pan, sauté the mushrooms with a dash of olive oil, salt, pepper, and the chili powder.
- Add 1 chopped chipotle pepper to the pan, with some of the adobo sauce. After that, add half the juice from the lime. Cook for 5 minutes on medium heat.
- While the mushrooms are cooking, combine the cabbage with the cilantro and the jalapeño. Then combine the mayo with the remaining lime juice and 1 tsp of adobo sauce. Mix half the dressing into the slaw until coated well.
- Chop the other ingredients and place them into little serving bowls.
- Add color to the corn tortillas, by toasting them in a pan with a little oil.
- Place everything on the table, and create your own tacos. Enjoy!
If there are other toppings you love, feel free to bring them to the table. I always need some kind of hot sauce on the spread.