Description
This Vegan Carne Asada is tender, chewy, and packed with bold, Mexican-inspired flavors. Soy curls soak up a zesty marinade made with citrus juices, garlic, jalapeños, cumin, and savory vegan broth before being browned in a skillet and simmered until flavorful and firm. Serve it in tacos or burritos, over rice and vegetables, or as a hearty salad topping.
Ingredients
- For the vegan carne asada
- 3 cups vegan beef broth or vegetable broth mixed with soy sauce or gluten-free tamari
- 3–4 tablespoons freshly squeezed lime juice (about 1 medium lime)
- 1/2 cup orange juice
- 1 tablespoon white vinegar or apple cider vinegar
- 6–8 garlic cloves, minced
- 2 small jalapeños, minced (optional; remove seeds for less heat)
- 1 teaspoon ground cumin
- 1/2 teaspoon freshly cracked black pepper
- 1 teaspoon sea salt
- 1 (8-ounce) bag soy curls (about 4 cups)
- For serving
- Lime wedges
- Fresh cilantro
- Finely diced white or red onion
- Pico de gallo or quartered cherry tomatoes
- Small tortillas, warmed, for tacos
- Diced avocado (optional)
- Olive oil, for drizzling if desired (optional)
Instructions
- Make the marinade: Warm the vegan beef broth or vegetable broth until hot but not boiling. In a bowl, whisk together the broth, lime juice, orange juice, vinegar, minced garlic, jalapeños if using, cumin, salt, and black pepper until the seasonings are well combined.
- Rehydrate the soy curls: Place the soy curls in a medium bowl, leaving behind any fine powder at the bottom of the bag. Pour the marinade over them and gently mix. Let them soak for 10–15 minutes. For deeper flavor, cover and refrigerate the mixture for up to 8 hours after rehydrating.
- Drain the soy curls: Heat a nonstick skillet over medium-high heat. Working in handfuls, gently squeeze excess marinade from the soy curls and add them to the skillet. Reserve all the remaining marinade for later.
- Brown the soy curls: Cook for 3–5 minutes, stirring frequently with a wooden spoon or silicone spatula, until the soy curls begin to brown. Reduce the heat if they start getting too dark. If desired, drizzle with a little olive oil to help improve their texture.
- Simmer with the marinade: Gradually add the reserved marinade, about 1/4 cup at a time, stirring after each addition. Continue cooking for 8–12 minutes, stirring every 1–2 minutes to prevent sticking or burning. The liquid will gradually absorb into the soy curls or evaporate as they become chewier and more flavorful.
- Serve: Once the soy curls are browned, firm, and the liquid has been absorbed, remove the skillet from the heat. Finish with fresh lime juice, black pepper, and sea salt to taste. Serve in tacos, burritos, rice bowls, salads, or alongside vegetables, with cilantro and your favorite toppings.
Notes
- Choose your broth: Vegan beef-style broth gives the soy curls a savory, meat-like flavor. You can substitute vegetable broth with a splash of soy sauce or gluten-free tamari.
- Save the extra marinade: The soy curls may not absorb all the liquid. Strain and refrigerate or freeze the remaining broth to use in soups or stir-fries.
- Use larger soy curl pieces: Remove the fine crumbles from the bag before soaking. Save them for soups, chili, or pasta sauce.
- Substitutions: If you do not have soy curls, try baked or air-fried tofu, seitan-based vegan steak, or a store-bought vegan beef alternative.
- Adjust the heat: Jalapeños are optional. Remove their seeds for a milder flavor or omit them entirely.
- Storage: Store leftover vegan carne asada separately from other meal components in an airtight container in the refrigerator for up to 5 days.
- Reheating: Reheat in a skillet to help restore the firmer texture if the soy curls soften during refrigeration.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Entree
- Method: Stovetop
- Cuisine: Mexican-inspired