Description
Just in time for Taco Tuesday, I give you my newest recipe for Vegan Carne Asada using soy curls. I had them last night and truly thought I was eating is some fancy Mexican Restaurant.
Ingredients
Units
Scale
- 8oz pkg Butler soy curls
Marinade Ingredients
- 1/4 cup low-sodium veggie broth
- 2 Tbs low-sodium soy sauce (or tamari)
- 1/2 cup lime juice
- 1/2 cup orange juice
- 2 Tbs vegan Worcestershire sauce
- 1/4 cup apple cider vinegar
- 1 Tbs molasses
- 1/2 onion finely diced
- 4 cloves minced garlic
- 1 Tbs chipotles in adobo (finely chopped)
- 1 diced jalapeno (seeds & ribs removed)
- 1/2 cup packed chopped cilantro
- 2 tsp ground cumin
- 1 Tbs mexican oregano
- 1 Tbs smoked paprika
- 1 Tbs chili powder
- 1 tsp lime zest
- salt and pepper to taste
Instructions
- Place soy curls in a large bowl and cover with hot water. Let them rehydrate while you make the marinade.
- Finely dice all the veggies and place in a large bowl. Add all the spices and wet ingredients and mix thoroughly.
- Drain the soy curls and squeeze as much moisture out of them as you can. Then place then in a large ziplock storage bag along with the marinade.
- Allow to marinate for 1 hour, occasionally flipping the bag to mix
- Heat a large skiller over med-high heat, then add the contents of the bag
- Stir frequently and cook the soy curls until all of the liquid has evaporated and the soy curls begin to brown.
- Serve in your favorite taco shells, tostadas, burritos, salads, rice, what have you.
- I garnished mine with diced red onion and my Green Chile Lime Salad Dressing (watered down a little)