Vegan Carne Asada
Juicy, tender and full of flavor, this Vegan Carne Asada will blow you away!
Servings: 4 servings
Calories: 442kcal
Ingredients
Steak
- 1 Recipe Vegan Steak
Marinade
- 1/2 cup orange juice fresh squeezed is best
- 4 cloves garlic, minced
- 2 tablespoons fresh lime juice from about 2 limes
- 1 cup chopped cilantro
- 1 jalapeño, minced, seeds removed for less heat
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 2 tablespoons white vinegar
For serving
- corn or flour tortillas
- chopped white onion
- chopped cilantro
- vegan cheese shreds
- Vegan Sour Cream
Instructions
- Make the seitan steak, but do not make the marinade with the recipe. Instead, use this carne asada marinade.
- In a large ziplock type bag (wash and reuse after to reduce waste), add all marinade ingredients. Alternatively, use a container with a lid.
- Once the steaks have steamed, cut them up into slices and add to the bag with the marinade.
- Seal and squish the bag around to coat. Let marinate in the refrigerator for at least 2 hours, overnight preferred, in the refrigerator.
- Heat a grill pan or cast iron pan over medium-high heat. Place the marinaded seitan steak pieces in the pan, saving the excess marinade. Cook for a few minutes on each side, until a bit blackened. Add a little more marinade right before removing from the pan, for extra flavor.
- Remove from heat and serve in corn or flour tortillas with toppings of choice. I like chopped white onion, chopped cilantro and crumbled vegan feta (not traditional, but Violife's vegan feta reminds me of cotja cheese!) Enjoy!
Notes
- Leftovers keep in the refrigerator for about 4 days. Simply reheat in the microwave or stovetop until warm.
- Seitan carne asada can be frozen as well.
Nutrition
Serving: 1of 4 servings | Calories: 442kcal | Carbohydrates: 37g | Protein: 47g | Fat: 22g | Saturated Fat: 3g | Sodium: 294mg | Potassium: 106mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1212IU | Vitamin C: 30mg | Calcium: 114mg | Iron: 1mg