Make your Meatless Dinner special with this scrumptious Vegan Carnitas recipe. In just 30 minutes, hearts of Palm bring a delicious twist to these carnitas tacos—perfect texture and flavor in this easy recipe.
Most of the time, I don’t like to eat a lot of “meat substitutes” because they rarely resemble the real deal. However, these vegan carnitas tacos are an exception. The secret ingredient, hearts of palm, offers a fantastic alternative. Hearts of palm, made from the inner core of certain types of palm trees, have a wonderful pulled-pork-style texture, making them perfect for carnitas.
Hearts of palm pull apart almost like string cheese, with the outer edges having a tougher texture than the soft interior. This variation works well as a pulled pork replacement. After pulling apart the hearts of the palm, cook them in a simple carnitas marinade for a few minutes.
Table of Contents
Reasons to Love These Vegan Carnitas
- Vegan Carnitas provides a delicious, meat-free option for taco lovers.
- This Vegan Carnitas recipe is perfect for busy weeknights.
- Made with wholesome ingredients, the Vegan Carnitas recipe is nutritious.
Recipe Ingredients
- Hearts of Palm: Mimics pulled pork with a tender yet slightly firm texture.
- Paprika: Contributes a slightly sweet and smoky flavor.
- Cayenne Pepper: Provides a spicy kick to the carnitas.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Herbs and Spice Twist: Swap out dried Mexican oregano for fresh cilantro for a vibrant, fresh flavor. Add a touch of ground cumin for an earthy, warm undertone. For extra heat, increase the cayenne pepper or include a dash of chili powder.
- Topping Options: Try adding pickled jalapenos for a tangy spice and creamy avocado slices for richness. A squeeze of lime juice brightens the flavors. You can also include a dollop of vegan sour cream or salsa for an extra layer of flavor.
How to Make Vegan Carnitas
Step #1: In a small bowl, whisk together the broth, pressed garlic, brown sugar, oregano, paprika, salt, liquid smoke, and cayenne pepper. Set aside.
Step #2: Place the sliced onions in a large pan and set it on the stove over medium-high heat. Allow the onions to sweat as the pan heats up for 4 to 6 minutes, stirring frequently, until browned and semi-translucent.
Step #3: Add the vegetable oil, the whisked marinade, the shredded hearts of palm, and the bay leaves to the pan. Stir well and turn the heat down to medium. Let cook, stirring frequently, until the marinade has absorbed and the hearts of the palm are tender, about 8 to 10 minutes. Remove the bay leaves and discard.
Step #4: Divide the hearts of palm mixture into the 8 taco boats. Garnish with desired toppings and serve hot.
Expert Tips
- Deglaze the Pan: After cooking the onions, deglaze the pan with a splash of vegetable broth. This helps to incorporate any browned bits stuck to the pan.
- Toast the Taco Boats: Lightly toast the taco boats in the oven for a few minutes to enhance their texture and flavor before filling them.
FAQs
Vegan Carnitas pair well with dishes like Mexican rice, black beans, guacamole, salsa, and a fresh side salad. They also complement corn tortillas and grilled vegetables for a complete meal.
Yes, the Vegan Carnitas recipe can be made entirely on the stovetop. Simply follow the steps provided, using a pan over medium heat to cook.
Storage Information
Store Vegan Carnitas Tacos leftovers in an airtight container and refrigerate for up to 3 days. To freeze, transfer the mixture to a freezer-safe container and freeze for up to 2 months.
To reheat, thaw overnight in the refrigerator if frozen, then warm in a pan over medium heat until hot, or microwave in a microwave-safe dish for 2-3 minutes, stirring halfway through.
More Mexican Recipes that You’ll Love
Vegan Carnitas Recipe
Ingredients
- 1/2 cup vegetable broth
- 4 large cloves garlic - pressed
- 1 tablespoon brown sugar
- 1 teaspoon dried Mexican oregano
- 1 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon liquid smoke
- 1/4 teaspoon cayenne pepper
- 1 medium yellow onion - thinly sliced
- 3 tablespoons grapeseed oil
- 2 bay leaves
- 2 14.5 oz cans whole hearts of palm, torn into small strips
- 1 8-count package Old El Paso™ Whole Wheat Taco Boats, warmed
- Optional Toppings: shredded red cabbage - pickled jalapenos, avocado slices, chopped cilantro
Instructions
- In a small bowl, whisk together the broth, pressed garlic, brown sugar, oregano, paprika, salt, liquid smoke, and cayenne pepper. Set aside.
- Place the sliced onions in a large pan and set it on the stove over medium-high heat. Allow the onions to sweat as the pan heats up for 4 to 6 minutes, stirring frequently, until browned and semi-translucent.
- Add the vegetable oil, the whisked marinade, the shredded hearts of palm, and the bay leaves to the pan. Stir well and turn the heat down to medium. Let cook, stirring frequently, until the marinade has absorbed and the hearts of the palm are tender, about 8 to 10 minutes. Remove the bay leaves and discard.
- Divide the hearts of palm mixture into the 8 taco boats. Garnish with desired toppings and serve hot.
NOTES
Nutrition
These vegan carnitas tacos were so flavorful and satisfying, I didn’t miss the meat at all!