Vegan Carne Asada
Ingredients
- 8 oz Dried Soy Curls (1 bag)
Marinade
- 2 cups Beefless Broth
- 2 Tbsp Soy Sauce
- 2 tsp Vegan Worcestershire (vegan)
- 2 Tbsp Mushroom Seasoning (I used Imperial Taste Brand) (or 2 tsp Miso Paste)
- 2 tsp Balsamic Vinegar (optional)
- 1 Tbsp Blackstrap Molasses (optional)
- 2 Tbsp Tomato Paste
- 2 Tbsp Diced Chipotle in Adobo
- 1/4 cup White Vinegar
- 6 Tbsp Lime Juice
- 6 Tbsp Orange Juice
- 4 - 6 cloves Garlic (minced)
- 1 -2 Jalapeños (small dice)
- 1/4 cup Chopped Cilantro
- 1/2 tsp Cumin
- 1/2 tsp Ground Coriander
- 1/2 tsp Cayenne
Instructions
- Rehydrate the soy curls by covering them in some water for about 10 minutes.
- While soy curls are hydrating, prepare the marinade by adding the rest of the ingredients in a bowl and whisk to combine.
- Strain your soy curls, and using your bare hands, squeeze out the excess water. You want them to be as dry as possible.
- Sauté your soy curls in a pan over medium heat in a bit of oil for about 6 minutes or so, until slightly browned.
- Add in the marinade and reduce down to your desired consistency, should take about 30 - 45 minutes.
- That's it! Now just enjoy however you would like, in tortas, tacos, burritos etc! Whatever you like!
- ENJOY!
Notes
Tips for Cooking Soy Curls
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- Rehydrate the soy curls for at least 10 - 15 minutes. I have found that using cold, warm or hot water doesn't make a noticeable difference.
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- Using broth will infuse a light amount of flavor into the soy curls. This is good for something milder in flavor like chicken. However for something like a Soy Curl Beef, I find that reducing them down in broth will render them even more flavorful.
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- No matter what you hydrate them in, you'll want to SQUEEZE out as much of that liquid as possible.
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- You can also further dry them out by toasting them in a dry pan to cook out even more of the moisture. This should help remove the aftertaste as well as any mushiness. It should yield a chewy soy curl that's still juicy.
Tried this recipe?Let us know how it was!