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

seperempat c. Key lime juice (the very small green limes)**this is key for the flavor

1/4 c. Coconut milk

dua T. White vinegar

4 garlic cloves - pressed or very finely diced

1/2-tiga/4 c. Chopped cilantro

1/dua t. Ground cumin

dua t. Kosher salt (less if table salt)

Jalape?O or serano chiles, minced (optional - to taste)

1/4 t. Crushed red peppers (optional - to taste)

dua t. Pure maple syrup (more or less to taste)

tiga-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 lima-10 minutes.

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

Share this post