Vegan Carne Asada With Chimichurri Sauce
The most popular Veggie Rose recipes are plant-based meats. The number one in popularity is, the Vegan Steak. This vegan Carne Asada w/chimichurri sauce is a spin off of that vegan steak recipe. It’s prepared, in a very similar way. Except made with seasonings that you would typically use for a Carne Asada and I also, did a marinade that is more in line with the Carne Asada then my original vegan steak recipe.
What is chimichurri sauce.?￼￼￼
Chimichurri sauce is a herb-based condiment that originated in Argentina. It’s typically prepared with a blend of fresh parsley, fresh oregano, fresh cilantro￼, minced garlic cloves, olive oil, red wine vinegar, and red pepper flakes which are optional. It can be stored at room temperature for up to seven days and in the refrigerator for 2 to 3 weeks, which is called aged￼.
What is the vegan Carne Asada made with?￼
This is made with vital wheat gluten flour, which is what is used to make seitan.￼ Relax, I said seitan, not satan.￼ That is the base of the recipe what gives it, its meaty texture. It’s also made with delicious Carne Asada seasoning and spices.￼
Can I use another type of flour instead?
Now here’s a question and get all the time, when I post a recipe that contains vital wheat gluten flour. Unfortunately, the answer is no. You cannot use any other type of flour in order to make this recipe. The vital wheat gluten flour￼ is what creates the seitan texture. So, if you use any other flours, like all purpose flour for example. You would end up with some sort of vegan carne Asada flavored cake instead and I don’t think anyone would like that, atleast I hope not! Carne asada flavored birthday cake anyone? Yea nahhh!
Vegan Carne Asada w/ Chimichurri Sauce
- 1/2 cup vegetable stock
- 1/2 cup mashed white beans
- 1 1/4 cup vital wheat gluten flour
- 2 tbsp tomato sauce
- 2 tbsp soy sauce
- 1 tsp paprika
- 1 1/2 garlic powder
- 1 1/2 tsp onion powder
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 1/3 cup lime juice
- 1/3 cup beer
- 1/3 cup olive oil
- 2 tsp oregano
- 2 tsp soy sauce
- 1/4 tsp ground black pepper
- 6 cloves of garlic Roasted or raw
- 1/2 cup fresh packed parsley chopped fine
- 1 1/2 cup fresh packed cilantro chopped fine
- 1/4 tsp oregano
- 3 garlic cloves peeled and minced
- 1/4 small red onion chopped fine
- 2 tbsp fresh lemon juice
- 3 tbsp red wine vinegar
- 1/3 cup olive oil
- olive oil for shallow frying
- In a large mixing bowl, start by adding in all the seitan ingredients EXCEPT for the water/ vegetable stock. Mix well.
- Add in the vegetable broth and knead for 1-2 minutes in a stand mixer on low or 3-4 minutes by hand. If dough is sticky add a touch more flour, if dough is to dry add a touch of vegetable stock.
- Once the dough has been kneaded, divide it into 2 equal pieces.
- Take each piece of seitan dough and roll it out, until it resembles a steak. Steam the steaks for 1 hour.
- For the marinade, mix all marinade ingredients in a small bowl, until all the ingredients are combined. Add the marinade into a Ziploc bag or bowl and add in the steaks and allow the steaks to marinade for at least 30 minutes
- Make the chimichurri while the steaks steam by adding all of the chimuchurri ingredients into a bowl and mixing well until combined. Set aside.
- Once steamed, add a drizzle of olive oil into a skillet. Cook steaks on medium heat. Flip the steaks when golden brown. CAREFUL not to burn, these burn easily. Once both sides are golden brown they are ready to serve with some chimichurri over top and ENJOY!