Friday, May 12, 2017

Plant Based Carne Asada

I'm a sucker for latin foods...oh me oh my! 

This carne asada is one of my most visited recipes here, and it's probably in my top 5 favorite foods. My daughter asked for carne asada for her birthday and while I made hers with skirt steak, I was bound and determined to figure out how to make carne asada vegan style so that I could enjoy it too. 



I bet you can guess what we'll be having for Mother's Day??! Can't wait! 

I hope you'll enjoy this much as we do. I've tweaked my marinade and added mushrooms and honestly, could eat this raw as a salad as well as cooked.  


Carne Asada Marinade or Mojo
1/4 c. key lime juice (the very small green limes)**this is key for the flavor
1/4 c. coconut milk
2 T. white vinegar
4 garlic cloves - pressed or very finely diced
1/2-3/4 c. chopped cilantro
1/2 t. ground cumin
2 t. kosher salt (less if table salt)
Jalapeño or serano chiles, minced (optional - to taste)
1/4 t. crushed red peppers (optional - to taste)
2 t. pure maple syrup (more or less to taste)


3-4 cups sliced mushrooms - portabello and shiitake



Combine ingredients except for mushrooms in a non-metal bowl. 
Add 3-4 cups sliced portabello and shiitake mushrooms and toss to coat. 
Allow to marinade for at least 1 hour, gently tossing - occasionally.


Heat grill. 

Place ingredients onto a sheet of foil, and fold edges to seal. Wrap with an additional layer (or two) of foil. 
Grill for 10-15 minutes, turning once. 

Remove and allow to rest for 5-10 minutes. 

Serve inside of warmed corn tortillas, with black beans, rice, pico de gallo and guacamole. 



1 comment:

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