Name: Seitan Carne Asada
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Ingredients: 4 quarts water; 1 cup carrots (chopped); 1 yellow onion (chopped); 2 cloves garlic (chopped); 1/2 tsp celery seed; 1/2 tsp black pepper; 1 tbsp salt; 1/3 cup soy sauce; 1/4 tsp liquid smoke; 1 cup red wine; 1 1/2 cup vital wheat gluten; 1 16oz can cannoli white beans (drained and rinsed ); 2 oz pickled beets (in juice); 1 1/4 cup broth (Use simmering broth); 1/4 cup nutritional yeast; 2 tbsp all purpose flour; 1 tsp onion powder; 1 tsp garlic powder; 1/2 tsp sage; 1 tbsp Mrs. Dash Southwestern Seasoning; 2 limes (juiced); 1 tsp garlic powder; 1 tsp cumin; 1 tsp chili powder; 1/2 tsp salt; 1/2 tsp red pepper flakes; 1 tbsp chopped cilantro; small tortillas; cilantro; limes

For our Seitan Carne Asada we wanted to get a juicy but charred flavor. Carne Asada is typically a beef dish but this seitan recipe is a little bit closer to a roasted pork flavor. We love making seitan at home. It’s a great vegan substitute for meat to help fill your plate and give you added protein. Seitan is fun to make especially when you get to grill it. I love grilling in the spring! Plus you can add so many different flavors to it. It’s easy to develop layers of flavor into seitan by simmering, mixing in different ingredients, or marinading it.

This recipe is a little time consuming but it is oh so worth it! The cook time is two hours. The seitan also needs to time to marinade before you throw it on the grill. I would marinade for at least two hours but we have had good results marinading overnight and then just grilling the next day. Perfect for a weekend when you have a bit more time.

We turned our Seitan Carne Asada into soft tacos! Just add toppings you love. We added Jicama Slaw and radishes to our tacos with some extra cilantro. So so yummy!

Vegan seitan tacos topped with Jicama Slaw

Seitan Carne Asada

Course Main Course

Cuisine vegan

Keyword Seitan, Taco

Prep Time 30 minutes

Cook Time 2 hours

Marinade 12 hours

Total Time 2 hours 30 minutes

Ingredients

For simmering broth

4 quarts water
1 cup carrots chopped
1 yellow onion chopped
2 cloves garlic chopped
1/2 tsp celery seed
1/2 tsp black pepper
1 tbsp salt
1/3 cup soy sauce
1/4 tsp liquid smoke
1 cup red wine

For the seitan

1 1/2 cup vital wheat gluten
1 16oz can cannoli white beans drained and rinsed
2 oz pickled beets in juice
1 1/4 cup broth Use simmering broth
1/4 cup nutritional yeast
2 tbsp all purpose flour
1 tsp onion powder
1 tsp garlic powder
1/2 tsp sage
1 tbsp Mrs. Dash Southwestern Seasoning

For the marinade

2 limes juiced
1 tsp garlic powder
1 tsp cumin
1 tsp chili powder
1/2 tsp salt
1/2 tsp red pepper flakes
1 tbsp chopped cilantro

Optional ingredients for tacos

small tortillas
cilantro
limes
diced radish
grilled peppers

Instructions

Start by bringing four quarts of water to a low boil in a large stock pot. Add ingredients for simmering broth. Boil for about five minutes then remove 1 1/4 cup of the broth set it aside and allow to cool so you can mix it into your seitan dough.
In a blender combine the beans, pickled beets, and the broth that you set aside to cool. Blend until smooth.
Add to a large mixing bowl and add in the remaining dry seitan ingredients. Knead by hand for three minutes.
Divide the seitan dough into two pieces. Roll the dough into logs. Wrap it with cheese cloth and tie with kitchen twine. Place the cheese cloth wrapped seitan into the simmering broth. Simmer on low with the lid on for one and a half hours.
Remove the seitan from the broth and allow it to cool enough to handle. Cut the twine away and unwrap the seitan. Cut the seitan into slices and add to your marinade. Marinade in the refrigerator covered over night or for at least two hours. Allowing it to rest and marinade overnight provides better results.
When you are ready to serve preheat your grill to 400. When preheated add the seitan and lower the heat to around 300. Grill for 20 minutes flipping the seitan halfway through.