Vegan Birria Recipe: Easy, Flavorful, and Plant-Based

If you’ve ever craved the rich, spicy, and hearty flavors of traditional birria but want to keep it plant-based, you’re in for a treat! This vegan birria recipe masterfully recreates the essence of the beloved Mexican stew using wholesome vegetables, mushrooms, and bold spices.

Whether you’re vegan, vegetarian, or simply curious about exploring new flavors, this recipe brings together the warmth of slow-cooked goodness with a vibrant, smoky depth that will satisfy your taste buds and your soul.

Perfect for cozy dinners, meal prep, or sharing with family and friends, vegan birria is a celebration of textures and flavors that doesn’t compromise on heartiness. Plus, it’s a fantastic way to enjoy Mexican cuisine in a lighter, cruelty-free way.

Dive in and discover how easy it is to make this comforting dish from scratch, alongside tips to customize it your way!

Why You’ll Love This Recipe

This vegan birria is a flavorful powerhouse that hits all the right notes—smoky, spicy, and deeply savory—without any meat. By using a blend of mushrooms and jackfruit, it mimics the texture traditionally provided by slow-cooked beef, giving you that satisfying chew and richness.

The recipe is also incredibly flexible, allowing you to adjust the heat level and ingredients based on what you have on hand. It’s perfect for meal prepping as the flavors deepen beautifully after a day or two in the fridge.

Plus, it’s naturally gluten-free and packed with plant-based protein and fiber, making it a nourishing option for any diet.

Get ready to impress your family and guests with a vegan twist on a classic Mexican favorite that’s as delicious as it is wholesome!

Ingredients

• 2 cups dried guajillo chiles, stemmed and seeded
• 2 cups dried ancho chiles, stemmed and seeded
• 1 large white onion, quartered
• 6 cloves garlic, peeled
• 2 large tomatoes, quartered
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 2 bay leaves
• 1 tablespoon apple cider vinegar
• 4 cups vegetable broth
• 2 cups shredded king oyster mushrooms (or mixed wild mushrooms)
• 1 cup young green jackfruit, drained and shredded (canned in water or brine)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Corn tortillas, for serving
• Chopped fresh cilantro, for garnish
• Chopped white onion, for garnish
• Lime wedges, for serving

Equipment

• Large skillet or frying pan for toasting chiles and vegetables
• Blender for making the chile sauce
• Large pot or Dutch oven for simmering the birria
• Sharp knife for chopping
• Cutting board
• Wooden spoon or spatula for stirring
• Strainer or slotted spoon for removing solids if desired

Instructions

1. Prepare the chiles: In a dry skillet over medium heat, toast the guajillo and ancho chiles for 2-3 minutes, turning frequently until fragrant, but not burnt. Transfer them to a bowl and cover with hot water to soak for 20 minutes until softened.
2. Toast vegetables: While the chiles soak, toast the quartered onion, garlic cloves, and tomatoes in the same skillet until charred in spots, about 5-7 minutes. This adds smoky depth to your sauce.
3. Make the birria sauce: Drain the chiles, reserving the soaking liquid. Place the softened chiles, toasted onion, garlic, tomatoes, cumin, oregano, smoked paprika, cinnamon, cloves, bay leaves, apple cider vinegar, and 1 cup of the soaking liquid in a blender. Blend until smooth. Add more soaking liquid if needed to reach a thick yet pourable consistency.
4. Cook the birria base: Heat olive oil in a large pot or Dutch oven over medium heat. Pour in the blended chile sauce and cook for 5 minutes, stirring frequently to reduce and deepen flavors.
5. Add mushrooms and jackfruit: Stir in the shredded mushrooms and jackfruit, coating them well with the sauce. Pour in the vegetable broth, bring to a simmer, then reduce heat to low.
6. Simmer the birria: Cover and simmer gently for 45-60 minutes, stirring occasionally, until the mixture thickens and the mushrooms and jackfruit absorb the flavors fully. Season with salt and pepper to taste.
7. Prepare tortillas: While birria simmers, warm corn tortillas on a skillet or griddle until pliable and slightly toasted.
8. Serve: Ladle the vegan birria into bowls or use it as a filling for tacos. Garnish with chopped cilantro, diced onion, and a squeeze of fresh lime juice. Don’t forget to serve with extra broth on the side for dipping!

Tips & Variations

For a smokier flavor, add a chipotle pepper in adobo to the blender sauce.

• Jackfruit substitution: If you can’t find jackfruit, shredded young coconut or extra mushrooms work well to replicate the meatiness.
• Spice level: Adjust the number of chiles or add fresh jalapeños for more heat.
• Slow cooker option: After blending the sauce and combining with mushrooms and jackfruit, transfer everything into a slow cooker and cook on low for 4-6 hours.
• Make it a stew: Add diced potatoes, carrots, or other root vegetables to bulk up the birria for a heartier meal.
• Cheesy vegan tacos: Pair with vegan cheese or cashew crema for a rich finish.

Nutrition Facts

Serving Suggestions

This vegan birria is incredibly versatile! Serve it as tacos with warm corn tortillas and your favorite toppings like diced onions, cilantro, and lime wedges.

You can also enjoy it as a stew with a side of Mexican rice or refried beans.

For a fun twist, try making Vegetarian Tex Mex Recipes that incorporate this birria filling, such as quesadillas or burritos.

Pair with a fresh salad or a creamy dip like the Lipton Vegetable Dip Recipe for a complete meal experience.

Conclusion

This vegan birria recipe is a wonderful way to enjoy all the rich, complex flavors of a traditional Mexican stew without any animal products. It’s packed with wholesome vegetables and fungi that soak up the spicy, smoky sauce beautifully, creating a dish that’s deeply satisfying and nutritious.

Whether you’re a seasoned vegan or just exploring plant-based dishes, this birria is sure to become a favorite for its comforting warmth and bold flavor profile. Don’t hesitate to experiment with different mushrooms or add your own twist with additional veggies or spice levels.

For more delicious plant-based meals, check out our Vegetarian Date Cake Recipe for dessert and the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes that complement this hearty stew perfectly.

Enjoy your cooking adventure and don’t forget to share your vegan birria creations with loved ones!

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