Welcome to the world of plant-based culinary delights! If you’re a fan of Mexican cuisine but are committed to a vegan and oil-free lifestyle, we’ve got just the recipe for you. Say hello to our Oil-Free Vegan Carne Asada with Soy Curls – a dish that not only satisfies your taste buds but also aligns with your ethical and health-conscious choices.
1. Soy Curls- Soy curls are a versatile and plant-based protein option made from whole soybeans. These unique meat alternatives have gained popularity in the vegan and vegetarian communities for their chewy texture, ability to absorb flavors, and high protein content.
2. Chipotle in Adobo:
- Chipotle peppers are dried and smoked jalapeños, and when combined with adobo sauce (a flavorful sauce made with vinegar, tomatoes, garlic, and various spices), they create a rich, smoky, and slightly sweet base for the marinade.
- The adobo sauce adds depth and tanginess to the marinade, enhancing the overall flavor.
3. Jalapeños:
- Fresh jalapeños contribute a vibrant and fresh heat to the marinade. The level of spiciness can be adjusted based on your preference – including seeds and membranes will increase the heat.
- Jalapeños add a bright and crisp flavor, complementing the smokiness of the chipotle.
4. Cumin:
- Cumin brings a warm, earthy, and slightly nutty flavor to the marinade. It is a common spice in Mexican and Southwestern cuisines and pairs well with the smokiness of chipotle.
5. Coriander:
- Coriander offers citrusy and slightly sweet notes to the marinade. It complements the smokiness of chipotle and adds a refreshing element to balance the heat.
- Ground coriander seeds contribute a warm and aromatic quality, enhancing the overall flavor profile.
6. Cayenne:
- Cayenne pepper brings a fiery kick to the marinade, intensifying the spiciness. The amount of cayenne used can be adjusted to control the heat level based on personal preference.
- Cayenne also adds a vibrant red color to the marinade, making it visually appealing.
Carne Asada
Ingredients
- 1 bag Butler Soy Curls
- 2 cups No Beef Broth
- 2 tbsp Tamari or soy sauce
- 2 tsp vegan Worcestershire
- 2 tbsp mushroom seasoning
- 2 tsp balsamic vinegar
- 2 tbsp tomato paste
- 2 tbsp chipotle in adobo
- 2 tbsp white vinegar
- 6 tbsp fresh lime juice
- 6 tbsp orange juice
- 4-6 garlic cloves, minced
- 1-2 jalapenos, finely chopped
- ½ tsp cumin
- ½ tsp ground coriander
- ½ tsp cayenne
Instructions
- In a bowl rehydrate the soy curls by covering with hot water for 10 minutes.
- While the soy curls are hydrating, make your marinade by adding the remaining ingredients in a bowl and whisk to combine.
- Strain the soy curls and then use a milk bag or cheesecloth to squeeze out all of the excess water until they are as dry as possible.
- In a pan over medium heat, saute the soy curls in a bit of oil (I do mine in a dry pan but hey do get a better texture with a bit of oil) for 6-10 minutes until slightly brown and crispy.
- Add the marinade to the soy curls and allow to cook down to your preferred consistency which should take 15 minutes.
- I like when most of the marinade is cooked and absorbed. Enjoy on a torta, taco, burrito or even over a salad
Video
As an Amazon Affiliate I earn a small amount from qualified purchases.