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This well-tested vegan carne asada recipe gives you juicy ancho chili-kissed seitan steak that's begging you to get stuffing it into tacos, bowls, or to wrap it burrito-style like the smokey flavored burrito blanket it is.
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Chewy seitan steak vibes, drenched in chipotle, orange juice, lime, and garlic. Pan-seared until the edges are lightly crispy. Make it ahead, marinate overnight, and there ya go-leftovers you'll wanna write love songs about.
Add slices to your vegan fajitas, stuff 'em into a vegan breakfast burrito with scrambled tofu, or roll them into a lightly charred flour tortilla with a smear of vegan refried beans and all your fave toppings.
If your taco nights have been feeling like they were ghostwritten by a soggy shoe sole, this recipe is your comeback track. All the sear, all the sizzle. None of the easily avoidable harm to animals or the planet. Just that flavorful-as-heck carne asada vibe reimagined for your Wild West lifestyle, in which you wear a hat with a ribbon in public (not as a joke).
If you're on the seitan fence like I was, hop off and make this NOW!! Your taste buds will thank you, and you'll never look at fake meat the same way again. This recipe just turned me into a full-blown seitan evangelist! 🙌
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🥰Why you'll adore this seitan carne asada recipe
✊ Vegan AF: Like all my vegan Mexican recipes, this carne asada is obviously free from all animal ingredients and cholesterol.
🕒 Meal Prep Pro: Make the seitan and marinade ahead of time, then just sizzle and serve when hunger strikes. This stuff can even be prepped, portioned, and kept frozen for up to 3 months, for a killer meal any time you don't have time to cook.
✅ Tested and Approved Worldwide: Like all of my vegan recipes, this one's been tried and tweaked to perfection with the help of a massive team of hundreds of recipe testers who freaked out about its bomb carne asada vibe.
I'm on my knees staring weirdly into your eyes, asking you in a soothing voice to be my taste-testing partner in crime. Sign up for the recipe testing crew and get early access to new recipes before they're published.
🌮Vegan carne asada ingredients
The Beans
Pinto beans bring the best flavor and color to these seitan steaks-creamy, earthy, and just bold enough to stand up to the smoky marinade. You can also make them with white beans, like I do in my vegan chicken and vegan corned beef recipes, if that's what you've got on hand. Just avoid black beans, which will result in darker meat.
The Dried Chilies
Ancho and guajillo chilies are the real MVPs here. Anchos are dried poblanos with a deep, smoky-sweet flavor, perfect for giving these seitan steaks the kind of flavor depth you usually find in my jackfruit tamales or a solid bowl of salsa roja.
Guajillos, on the other hand, are a little brighter and less sweet, which is why they show up in salsa verde and that flavor-packed salsa macha. Together, they create a knockout balance of warmth, umami, and just enough heat to make your carne asada kinda insane tasting (in a good way).
Liquid Smoke
It might sound like something you experienced in an acid trip, but liquid smoke is simply the smoke of hardwoods (usually hickory or apple wood) that's been encapsulated with water, condensed, and bottled. Just a few drops add that smoky flavor I use in recipes like vegan ham, hot dogs, and of course allllll the bacon recipes like seitan bacon, carrot bacon, tofu bacon, rice paper bacon, and tempeh bacon.
Miso Paste
While there's a bit of salt in the marinade, miso is your main source of salinity in the steak itself, and it adds way more than just salt. White miso is my personal fave because it's versatile enough to use for everything from vegan breakfast sausages, vegan omelettes, to vegan parmesan cheese, too. You can absolutely substitute with doenjang, taucu, or straight up tamari if needed.
Vital wheat gluten
Vital wheat gluten is the protein part of wheat, with most of the bran and starch already removed. You'll also find it holding down the texture game in my vegan yakitori, vegan drumsticks, and vegan Italian sausage, too. Nothing else can do what it does here; there's no substitute. Make sure to knead it enough to develop those strings of elasticity that give the carne asada a realistic steak-like texture.
Mushroom Powder
Mushroom powder is important for developing the meaty complexity in this recipe. If you don't have any, throw a few dried porcini mushrooms into the blender or your spice grinder and process until they become powder. I highly recommend keeping mushroom powder on hand for making vegan schnitzel and vegan brown gravy.
Nutritional Yeast
Nutritional yeast adds a nice depth of umami. I also use it in a lot of vegan meat recipes, including tofu turkey.
Chipotle Peppers in Adobo Sauce
Chipotle peppers in adobo have just the right spice and smokiness. They form the base of the marinade and bring serious taco-truck energy. I have a killer chipotle in adobo recipe you can follow, or you can use a store-bought one. Just try to find one without a long, crazy ingredient list if you can.
The Salsa
Topping your plant-based carne asada with salsa fresca (aka pico de gallo) gives your tacos a juicy accent of freshness to balance the more heavily cooked flavors.
Not a pico fan? You can 100% mix things up with any of my other bomb salsa recipes, like habanero salsa or salsa ranchera. Each one brings its own vibe, whether you're slathering it on tacos or spooning it straight from the jar like the nasty 'lil salsa gremlin you are.
Vegan Cotija Cheese
Vegan cotija mimics the salty crumble of the real thing without the dairy. It's optional. But honestly? Your tacos will be so happy to be smothered in the stuff. My vegan cotija cheese recipe is easy and uses a fun, surprising ingredient-pickle juice!
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Vegan Carne Asada Nachos
Pile seitan carne asada high on a mountain of tortilla chips. Drench with creamy vegan nacho cheese, scatter on black beans, Chile de arbol salsa, and a dollop of vegan sour cream to be the darling of any potluck or game day get-together.
Breakfast Asada Hash
Chop up leftover seitan carne asada and toss it into a vegan breakfast hash to serve as part of a vegan breakfast bowl. Top with avocado and minced chives for morning glory that hits way harder than coffee.
Grab my easy-yo-use app that builds your whole week with real, chef-tested vegan dinners in 30 seconds, customized to your budget, time, and taste, with a shopping list sorted by aisle.
📖How to make vegan carne asada tacos
You're hungry, I'm hungry, and no one has time for 47 overhead shots of a lime being squeezed (uh, maybe except me). Scroll to the recipe card below if you want the quick print version-otherwise, let's dive in:
Step One
Soakahontas:
Remove the stems and seeds from the dried ancho and guajillo chilies and pour boiling water over them in a bowl. Cover the bowl with a plate and allow the chilies to rehydrate for 15 minutes.
Step Two
Blend It Like Beckham:
Toss the soaked chilies and all of their soaking water, pinto beans, tomato paste, liquid smoke, and miso paste into a blender. Blend for about 60 seconds until smooth and creamy.
Step Three
The GluTEN Commandments:
Add the vital wheat gluten, mushroom powder, and nutritional yeast to a bowl and pour in the contents of the blender. Mix by hand for 1-2 minutes until it turns into a firm, slightly strongly looking dough.
Step Four
Pattie the Bunny:
Divide the dough into 3 equal chunks and press into 1-inch thick patties.
Step Five
Field of Steams:
Steam patties in a basket over simmering water for 40-45 minutes until firm.
✅ If your steamer has a wooden basket, place the steaks onto lightly oiled squares of parchment paper to prevent them from sticking and to prevent your steamer from absorbing the flavors of the carne asada.
Step Six
The Outsiders:
Lightly brush the stewed seitan patties with olive oil, and cook them for 3-4 minutes on each side in a hot skillet over high heat until browned on the outside. Remove and freeze on a plate for 20 minutes to cool completely.
✅ Don't be afraid of a little char on the outside. It's going to give a greater contrast of textures once this thing is all done.
Step Seven
Miami Slice:
Once cooled, slice the patties into strips about 1 cm thick.
✅ If your slices look unrealistically rectangular, you can also hand-tear some of the pieces to give you more natural-looking edges.
Step Eight
Your Fave Side Character From Fiddler on the Roof- Chipotlazar Wolf:
Blend the chipotle, tomato paste, orange juice, lime juice, garlic, cilantro, brown sugar, and salt until smooth.
Step Nine
Marinate Dogg:
Add seitan strips to a container or resealable bag. Pour marinade over and toss to coat. Chill in the fridge for 2-24 hours.
Step Ten
Ah, Ah, Ah, Ah Sautein' Alive:
Heat olive oil in a wide sauté pan over medium heat. Cook marinated seitan and onions for 6-7 minutes until the seitan is lightly browned and the onions have just softened.
Step Eleven
Penn and Sheller:
Warm taco shells in a dry pan or directly over an open flame for a few seconds per side.
Step Twelve
Taco Chance on Me:
Fill each taco with seitan carne asada.
Step Thirteen
From the Top, Make It Drop:
Top with salsa fresca, vegan cotija, jalapeño slices, and cilantro.
💡Serving Ideas
Plate it up with next to cheesy grilled ears of vegan elote and a big ol' stack of vegan tostadas or vegan taquitos stuffed with tofu chorizo, and you've basically got a street food miracle in your kitchen.
Add some seitan asada to a vegan burrito bowl with vegan Mexican rice and some avocado slices on top.
👉Top tips
- If steaming the seitan steaks in a bamboo steamer: Place the seitan on lightly oiled squares of parchment paper so that they don't stick to your steamer basket.
- Marinade Time: Don't rush the marinade-at the very least 2 hours, ideally overnight.
- Rest After Searing: Let the seitan rest after its initial searing to firm up before slicing.
- Choose the Right Pan: Use a wide, flat pan so the seitan crisps from its direct contact with the cooking surface instead of steaming in a big ol' pile.
- Cook in Batches: Don't have a very big pan? There's no shame in working in batches if needed.
🤷♀️ Recipe FAQs
Yep! Once steamed and cut, bake at 400°F (200°C) on a lightly oiled parchment-paper-lined baking sheet for 18-22 minutes, flipping halfway through for crispy edges. This is actually a great way to make this in a huge batch if you are multiplying the recipe more than a few times and don't have the largest frying pan in the galaxy.
No worries! Use a heat-safe colander or a metal sieve inside a large pot with a lid. Just make sure the bottom doesn't touch the water.
🥶 Refrigerating: Store in an airtight container for up to 5 days.
❄️ Freezing: Freeze cooled strips in a single layer, then transfer to a container for up to 3 months.
🌀 Thawing: Thaw overnight in the fridge or on the counter for a few hours.
🔥 Stovetop Reheating: Sauté in a lightly oiled pan until hot and crispy in some spots again.
✌️You'll love these vegan Mexican recipes too:
Master the art of vegan Mexican cooking in a super-fun recorded cooking class with Chef Adam Sobel!
Vegan Carne Asada
Ingredients
For the Steaks:
- 1 dried ancho chiles stem and seeds removed
- 1 guajillo chili stem and seeds removed
- ¾ cup boiling water
- 1 cup canned or cooked pinto beans drained
- 3 tablespoons tomato paste
- ½ teaspoon liquid smoke
- 2 tablespoons miso paste
- 1 ⅔ cups vital wheat gluten
- ½ teaspoon mushroom powder
- 1 tablespoon nutritional yeast
- 1 tablespoon olive oil
For the Carne Asada Marinade:
- 2 tablespoons chipotle peppers in adobo sauce
- ½ cup red onion diced
- 2 tablespoons tomato paste
- ½ cup orange juice
- 2 tablespoons lime juice
- 3 cloves garlic
- ½ cup cilantro leaves and stems chopped
- 2 teaspoons brown sugar
- 1 teaspoon salt or to taste
To Cook The Carne Asada:
- 2 tablespoons olive oil
- ¼ cup red onion sliced
Optional For Carne Asada Tacos:
- 8 soft taco shells
- 1 cup salsa fresca
- ½ cup vegan cotija cheese
- Fresh cilantro leaves
- 1 Jalapeño sliced
Instructions
- Remove the stems and seeds from the dried ancho and guajillo chilies and pour boiling water over them in a bowl. Cover the bowl with a plate and allow the chilies to rehydrate for 15 minutes.
- Add the chilies and all of their soaking water to a blender along with the the pinto beans, tomato paste, liquid smoke, and miso paste. Blend for about 60 seconds until smooth.
- Add the vital wheat gluten, mushroom powder, and nutritional yeast to a bowl and put in the contents of the blender. Mix by hand for 1-2 minutes until a stringy elastic dough forms.
- Divide the dough into 3 equal portions and firmly press each into a 1-inch-thick patty.
- Place the patties in a steamer basket set over simmering water, cover, and steam for 40-45 minutes until firm to the touch.
- Lightly brush the stewed seitan patties with olive oil, and cook them for 3-4 minutes on each side in a hot skillet over high heat until browned on the outside.
- Remove from the pan and transfer the patties to a plate in your freezer for 20 minutes to cool completely. Once cooled, slice into 1 cm. thick strips.
- To prepare the marinade, combine the chipotle peppers in adobo, onion, tomato paste, orange juice, lime juice, garlic, cilantro, brown sugar, and salt in a blender. Blend for 60 seconds on high speed until smooth.
- Transfer the sliced seitan to a shallow container or resealable bag and pour the marinade over it. Stir to coat evenly and refrigerate for at least 2 hours, or up to 24 hours.
- Warm the olive oil in a wide sauté pan over medium-high heat. After 90 seconds, when the oil is hot, add the marinated seitan and onions to the pan and cook for 6-7 minutes, stirring and flipping the pieces around occasionally, until the onions have softened, and the the seitan has browned and become slightly crisp on some of the edges.
- To serve vegan carne asada tacos, warm the taco shells for about 30 seconds on each side in a pan over high heat, or more preferably for a few seconds on each side directly over an open flame.
- Fill each taco shell with a portion of the seitan carne asada.
- Top with salsa fresca, vegan cotija, sliced jalapeño, and fresh cilantro leaves.
Notes
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Paige Davis says
Do not be afraid of this recipe--it WORKS and is worth the effort. I have been building up my dried chile supply in my pantry and had everything already, but even if you don't, the ingredients can be used in so many other ways and I feel that it's really worth it to stock up. I made this on a day off and then we enjoyed it in various yummy ways during the week. And really, it's not hard. It's best to read through the entire post to hear Adam's thoughts and get the notes, and then to get your Mise-en-place done. That just means to pre-measure and have stuff laid out and ready to go. My fiance is super picky about his Mexican food/tacos/carne asada and he raved about this. We enjoyed it most in blistered tortillas, but next time I will make Carne Asada fries, too. This is a solid recipe that will not let you down! TRY IT!!!
Tee Hansen says
If you're on the seitan fence like I was, hop off and make this NOW!! Your taste buds will thank you, and you'll never look at fake meat the same way again. This recipe just turned me into a full-blown seitan evangelist! 🙌