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vegan carne asada
Lunch & Dinner Savory

Vegan Carne Asada For Recreating Burrito Shop Staples at Home

Carne Asada Soy Curls are a great vegan protein source for tacos, burritos, nachos, and more. This recipe starts with dry soy curls for ease of use, but if you like to have soy curls ready to go in the fridge you can adapt the recipe to fit your needs. If you’ve never worked with soy curls before, they’re very easy! Finding them is the most difficult part but the Butler website can help find locations near you, or you can order them online.

Smoked paprika is used to get that grilled taste but using a baking sheet on a grill would be a great option as well. I think the mushroom powder adds a great earthy umami to make the soy curls more “beefy,” but if you don’t have them I would substitute another source like vegan worcestershire sauce such as Annie’s, nutritional yeast, or even miso. I make my own in my food processor using dried porcini mushrooms stored in a clean jam jar.

Growing up in Arizona, carne asada burritos and carne asada fries were staples of late night burrito shop drive thrus, always served with lots of super oniony pico de gallo that was the perfect crunchy offset. These might not be quite as convenient, but they’re pretty darn close! The larger the tortillas the better. As carne asada fries this could be a great option for serving vegan & gluten free guests as well, just be sure to use a gluten free soy sauce substitute.

Enjoy!

 

vegan carne asada

Carne Asada Soy Curls

Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3

Ingredients

  • 2 tbsp canola oil
  • 1 cup soy curls, dry
  • 2 cups vegetable stock, plus more to deglaze
  • 1 tbsp blackstrap molasses
  • 2 tbsp soy sauce, tamari, or aminos
  • 1 tbsp smoked paprika
  • 1/4 tsp mushroom powder
  • 1/2 tsp onion powder
  • 3 cloves garlic, crushed

to finish

  • pinch coarse salt
  • 2 tbsp fresh lime juice, or to taste
  • 1/2 cup pico de gallo

Instructions

  1. warm a 12 inch cast iron skillet or similar on medium high heat

  2. combine all ingredients in pan

  3. bring ingredients to a boil & reduce until all liquid has disappeared

  4. as the bottom of the pan begins to get a bit gummy deglaze with a bit more stock and stir well

  5. take off the heat and finish with a bit of coarse salt, fresh lime juice, & pico de gallo

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