Posted in Bar Food, International vegan cuisine, Plant Based, Sauces & Creams, Vegan

Oyster Mushroom Barbacoa Recipe

Hi, my name is Natasha and I am a vegan foodie.

This is where you say, “Hi, Natasha!”

As such, this means that I spend time on YouTube, online and pretty much any other venue scrounging around for other other vegan bloggers who have come up with delicious creations for me to sample. Today’s recipe is no different and it’s from one of my favorites, Yeung Man Cooking.

That’s right folks, this sort of simplistic vegan blogger with a specialty in Asian cuisine is one of my favorites because he has a magical ability to take one Asian recipe and turning into 47 different recipes, which is great for me because I just can’t get enough.

Today’s vegan recipe is mushroom barbacoa. Mushroom Barbacoa, y’all!

Will used King Oystery mushrooms but not only are those suckers expensive but they aren’t widely available at all the grocery stores here in Romania. However my favorites, oyster mushrooms, can be found anywhere barring any food shortages so I did what every good vegan has to do once in a while (or more frequently), I improvised.

So let’s get to it!

Kitchen Tools:

*Kitchen tongs
*Blender or Food processor
*Mixing bowl
*Cutting board
*Silicon baking mat


*Oyster mushrooms
*Dried chili peppers (Aji Morillo & Morita chipotle,
*Water or Waste free broth
*Soy sauce
*Sichuan peppercorns
*Salt & black pepper

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-Slice oyster mushrooms into strips that resemble barbacoa strips

-Toss with granulated garlic, pink salt, black pepper, smoky paprika and hot sauce. Bake at 200C/400F for 15 to 20 minutes or until crispy.

-In a skillet over medium-high heat, add onion, garlic and ginger. Cook about 5 minutes until soft and translucent and you get that good onion-y, garlicky scent. Toss in a few Sichuan peppercorns and keep cooking. (Air might become a little smoky/choky, so open a window and turn on the fan.

-Add dried chili peppers and chopped tomatoes to the skillet and then add water or broth.

-Cook about 5 to 7 minutes or until soft.

-Let cool and pour the content of the skillet into the blender or food processor. Run until you have a smooth liquid.

-Return to pot and bring to a boil. Add mushrooms to the skillet and cook until blended, about 5 minutes.

-Serve over rice or anyt other grain. I used polenta because after watching Will’s video together, my Hubs had it in his mind that polenta would be the perfect bed to serve on it so that’s what we went with.

*Tell me what kind of bed do you serve your vegan barbacoa on?

Top with vegan cocogurt or sour cream, diced onion and/or jalapeno peppers. The choice is yours so do it however you like!

And please, oh please, let’s not forget to wash this spicy vegan dish down something delicious, like whiskey infused beer, perhaps? I found this at Mega Image and decided I had to try it!

Some links are affiliate links which means I’ll earn money if you buy these products.

Use CODE: love30 to get 30% off for Valentine’s Day! –



Contemporary romance writer, political comedy writer, ghostwriter and editor. Lover of coffee, off-key singer, vegan and all around crazy girl!

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