Vegan Steak Torta
Satisfy your cravings for bold, Mexican-inspired flavors with this Vegan Steak Torta recipe! This plant-based take on the traditional torta features savory seitan strips marinated in a zesty blend of soy sauce, lime juice, smoked paprika, and spices, then pan-seared to perfection for a rich, "meaty" bite. The hearty bolillo rolls are lightly toasted and layered with warm vegan refried beans, creamy guacamole, crisp lettuce, fresh sliced tomato, and an optional kick of pickled jalapeños for a burst of texture and flavor. Topped with tangy vegan mayonnaise, these tortas make an irresistibly delicious and satisfying handheld meal. Ready in just 35 minutes, this recipe is perfect for lunch, dinner, or any occasion where you want to indulge in a vegan Mexican delight! Serve them fresh and watch them disappear.
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Recipe Information
Ingredients
- 8 ounces Seitan (store-bought or homemade)
- 2 tablespoons Soy sauce
- 1 tablespoon Lime juice
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoons Ground cumin
- 1 tablespoon Olive oil
- 4 pieces Bolillo rolls (vegan)
- 0.75 cup Refried beans (vegan)
- 2 medium Avocado
- 1 cup Lettuce (shredded)
- 1 large Tomato (sliced)
- 0.25 cup Pickled jalapeños (optional)
- 4 tablespoons Vegan mayonnaise
- to taste Salt and pepper
Instructions
Slice the seitan into thin strips to mimic steak slices.
In a bowl, whisk together soy sauce, lime juice, smoked paprika, garlic powder, and ground cumin. Add the seitan slices to the mixture, ensuring they are well coated. Let them marinate for 10 minutes.
Heat olive oil in a large skillet over medium heat. Add the marinated seitan and cook for 5-7 minutes, stirring occasionally until browned and slightly crispy. Remove from heat and set aside.
Preheat the oven to 350°F (175°C). Slice the bolillo rolls open lengthwise, leaving one side attached. Lightly toast the rolls in the oven for 3-5 minutes or until warm.
While the rolls are toasting, mash the avocados in a small bowl and season with a pinch of salt and pepper to make a quick guacamole.
To assemble the tortas, start by spreading a layer of warm refried beans on the bottom half of each roll. Follow with a generous layer of the cooked seitan strips.
Top the seitan with shredded lettuce, sliced tomato, and pickled jalapeños, if using. Spread vegan mayonnaise and guacamole on the top half of each roll.
Close the tortas, gently pressing them together. Serve immediately and enjoy!
Nutrition Facts
Calories |
1920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.5 g | 111% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 12.8 g | ||
| Cholesterol | 14 mg | 4% | |
| Sodium | 4571 mg | 199% | |
| Total Carbohydrate | 214.7 g | 78% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 18.5 g | ||
| Protein | 97.5 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 337 mg | 26% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 3493 mg | 74% | |
*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.
