Vegan Carne Asada
Transform your taco night with this bold and flavorful Vegan Carne Asada recipe, a plant-based twist on the classic Mexican dish. Tender portobello mushrooms serve as the star, absorbing a smoky, citrus-infused marinade crafted from lime and orange juices, tamari, garlic, and a vibrant blend of spices like smoked paprika and cumin. Perfectly grilled to achieve irresistible charred edges, these meaty mushroom strips are ideal for piling into warm tortillas with fresh cilantro, salsa, and creamy avocado. Ready in under an hour, this vegan carne asada is a satisfying, protein-rich option that’s every bit as crave-worthy as its traditional counterpart. Whether you’re hosting a summer BBQ or seeking a fresh addition to taco Tuesday, this hearty, flavor-packed dish will steal the show!
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Recipe Information
Ingredients
- 4 large caps portobello mushrooms
- 3 tablespoons olive oil
- 3 tablespoons tamari or soy sauce
- 2 tablespoons lime juice
- 2 tablespoons orange juice
- 4 minced garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground coriander
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 2 tablespoons, chopped fresh cilantro
Instructions
Clean the portobello mushrooms by wiping them with a damp cloth. Remove the stems and gently scrape out the gills with a spoon.
In a large mixing bowl, whisk together olive oil, tamari or soy sauce, lime juice, orange juice, minced garlic, ground cumin, smoked paprika, ground coriander, black pepper, and red pepper flakes.
Add the portobello mushroom caps to the marinade, turning to coat them evenly. Let them marinate for at least 30 minutes at room temperature, or longer if you have time.
Preheat a grill pan or outdoor grill over medium-high heat. Lightly grease with a bit of olive oil to prevent sticking.
Grill the mushrooms for about 5 minutes on each side, or until they have nice grill marks and are tender. Baste them with any remaining marinade while grilling for additional flavor.
Remove the mushrooms from the grill and let them rest for a couple of minutes.
Slice the grilled portobello mushrooms into thin strips.
Serve the vegan carne asada strips with warm tortillas, fresh cilantro, and your favorite toppings, such as chopped onions, salsa, or avocado.
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2992 mg | 130% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 13.6 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 84 mg | 6% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2203 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
