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Copycat vegan Chipotle Sofritas recipe with a twist - it's made with mushrooms instead of tofu! Spicy, smoky and perfect in tacos or burrito bowls! Soy-free, grain-free, and paleo-friendly.
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Chipotle Sofritas Recipe

Copycat vegan Chipotle Sofritas recipe with a twist - it's made with mushrooms instead of tofu! Spicy, smoky and perfect in tacos or burrito bowls! Soy-free, grain-free, and paleo-friendly.
Prep Time10 mins
Cook Time15 mins
Cuisine: Mexican
Keyword: grain-free, healthy mexican dinner, paleo, plant-based, spicy, vegan, whole30
Servings: 8
Calories: 78kcal

Equipment

  • Food Processor

Ingredients

  • 3 8 oz Packages of whole baby bella mushrooms or mushroom of choice
  • 1 roasted poblano pepper see notes below
  • 3 canned chipotle peppers in adobo see notes below
  • 2 tablespoons reserved adobo sauce see notes below
  • 2-3 garlic cloves
  • 1 cup freshly diced tomatoes
  • 1 teaspoon jalapeno pepper chopped
  • 1/4 cup cilantro
  • 2 tablespoons fresh lime juice about 1/2 of a lime
  • 1 + 1/2 tablespoons pure maple syrup
  • 1 teaspoon salt
  • more salt + pepper to taste
  • 2 tablespoons olive oil optional

Instructions

  • Add roasted poblano*, 3 chipotle peppers in adobo, 2 tablespoons of the reserved adobe sauce, garlic cloves, diced tomatoes, diced jalapeno, cilantro lime juice, maple syrup, salt to the bowl of a food processor (I use this one and love it). Blend on high until all the ingredients are incorporated and the mixture is smooth. Add salt and pepper to taste. Save for later. 
  • Next shred mushrooms with a hand grater or food processor attachment. Alternatively you can dice the mushrooms but the texture will be differnet. Be sure not to shred or chop the mushrooms too thinly, as they will reduce in size when cooked. 


  • In a large nonstick pan heat the olive oil (or oil of choice) over medium heat. Add shredded mushrooms and cook down for about 5 minutes. 


  • Add in your reserved sofrita  sauce. Stir until all of the mushrooms are well coated in sauce. Simmer for 10-15 minutes until much of water has evaporated.*


  • You can enjoy your sofritas anyway you like! I like to make burrito bowls with them. I start off with cauliflower rice, and top with lime, salsa, and cashew lime crema. 


Notes

  • To roast the poblano you can use a culinary torch or an oven. Preheat oven to 425 degrees F, brush poblano with olive oil and roast in the oven for 8-10 minutes. Remove from oven and place in a heat-safe container, cover for about 10 minutes, then carefully remove the skin. You can leave the skin on for a charred smoky flavor.
  • Chipotle peppers in adobo are essential to the flavor this recipe but please note they are VERY SPICY. If you are sensitive to spice you can try reducing the chipotle peppers and adobo sauce. Try to look for a brand of chipotle peppers in adobo without added oils and preservatives. Alternatively, if you like to avoid canned goods or are strictly following a Whole30 diet, you can make your own adobo sauce. 
  • To make this recipe completely oil-free you can use a nonstick pan and omit the olive oil. 
  • If you like more of a stewed meat texture don't simmer too long. If you like more of a cripsy texture continue cooking on medium high until liquid is completely evaporated. 
  • This recipe was loosely adapted from Pinch of Yum. 

Nutrition

Calories: 78kcal