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Vegan Seitan Carne Asada Tacos Recipe

Name: Vegan Seitan Carne Asada Tacos
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 min
Yield: 12
Ingredients: 1 lb seitan steaks; 3 dried ancho chiles; 1 chipotle in adobo, seeded for less heat if desired; 2-3 cloves garlic; 1/4 cup coarsely chopped cilantro, leaves and tender stems; 1/2 cup freshly squeezed orange juice; 2 tbsp freshly squeezed lime juice; 2 tbsp olive oil; 1 tbsp apple cider vinegar; 1 tbsp soy sauce; 2 tsp packed brown sugar; 1/2 tsp whole cumin, toasted and ground -OR- 1/2 tsp ground cumin; 1/2 tsp salt, more to taste; freshly ground black pepper; corn tortillas; pico de gallo; vegan queso fresco; minced cilantro

The Curious Chickpea

Seitan is marinated in a spicy and tangy sauce then seared over a grill (or grill pan) until charred. The juicy seared seitan carne asada is thinly sliced then piled into warm corn tortillas and topped with pico de gallo, vegan queso fresco, and minced cilantro to serve. It makes for the most delicious and flavorful vegan tacos!

Ingredients

1 lb seitan steaks

3 dried ancho chiles

1 chipotle in adobo, seeded for less heat if desired

2-3 cloves garlic

1/4 cup coarsely chopped cilantro, leaves and tender stems

1/2 cup freshly squeezed orange juice

2 tbsp freshly squeezed lime juice

2 tbsp olive oil

1 tbsp apple cider vinegar

1 tbsp soy sauce

2 tsp packed brown sugar

1/2 tsp whole cumin, toasted and ground -OR- 1/2 tsp ground cumin

1/2 tsp salt, more to taste

freshly ground black pepper

corn tortillas

pico de gallo

vegan queso fresco

minced cilantro

Method

Toast the ancho chiles on a dry skillet over low heat until softened, about 5 minutes, or microwave in 30 second increments until soft and supple. Remove seeds and stem, roughly chop, and add the chiles to a blender.

Add the chipotle in adobo, garlic, cilantro, orange juice, lime juice, olive oil, apple cider vinegar, soy sauce, brown sugar, cumin, salt, and black pepper to the blender. Blend until thick and smooth. Taste and add more salt if desired.

Place the seitan steaks in a quart sized ziplock bag and smother with all of the marinade sauce, making sure that the sauce gets in between the steaks and fully coats each one. Seal the ziplock bags and place in the fridge for at least 2 hours, but ideally overnight.

When ready to make your tacos heat a grill pan to medium high heat. Brush the hot pan with a little bit of oil, then remove the steaks from the marinade, taking care to only leave a thin layer of marinade on the seitan. Grill the steaks for about 3-5 minutes on each side, not flipping until blackened char marks from the grill have formed. Alternatively you can cook these steaks on an actual grill. [Note: if using store bought seitan that comes pre-sliced or diced, you'll want to pan fry the marinated strips until slightly charred.]

Thinly slice the grilled seitan carne asada and set aside, covered to keep warm.

Heat the corn tortillas, either over the gas flame (for charring) or on a dry skillet, and wrap in a cloth or a tortilla warmer to keep warm.

To assemble the tacos place the sliced seitan asada in a warm tortilla and top with pico de gallo and crumbled queso fresco. Sprinkle on a little extra cilantro and serve with extra thinned mojo sauce if desired. Enjoy!

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