Vegan Carne Asada Recipe: Flavorful Plant-Based Grilled Steak

Juicy, tender, and packed with flavor—this Vegan Carne Asada is a showstopper. Serve it in tacos, burritos, or bowls for a Mexican-inspired vegan feast.

cast iron pan full of mock seitan meat that looks seasoned

After perfecting a juicy, tender Vegan Steak, I wanted to turn it into a classic carne asada. The result is a savory, citrus-forward seitan that soaks up a bright marinade and grills up with a satisfyingly charred edge.

For the carne asada flavor I swapped the original steak marinade for a mix of orange and lime juice, plenty of garlic, cilantro, jalapeño, olive oil, white vinegar, and simple seasonings like salt and pepper. This combination gives the seitan a traditional carne asada profile—zesty, herb-forward, and slightly spicy.

The recipe does require a bit of time, mostly for marinating. The longer the cooked seitan soaks in the marinade, the more flavorful the final dish will be. Plan for at least a couple of hours, though overnight yields the best results.

Making carne asada from seitan is straightforward. If you haven’t made homemade seitan before, don’t be intimidated—it’s surprisingly simple and yields a meaty, satisfying texture perfect for tacos and bowls.

Tips & Substitutions

Soy curls – Swap seitan for soy curls if you prefer. Use about half a bag, soak them in warm water for 10 minutes, drain and squeeze out excess water, then marinate and pan-fry.
Jackfruit – Jackfruit can work, prepared similarly to jackfruit carnitas, but it won’t have the same steak-like bite as seitan or soy curls.
Marinate well – Marinate for at least a few hours, and ideally overnight, to maximize flavor penetration.
Fresh orange juice – Fresh-squeezed orange juice is best for bright, natural citrus notes, but bottled juice will do in a pinch.

How to serve vegan carne asada

Warm corn or flour tortillas are classic—fill them with the seitan, then top with chopped white onion, cilantro, and a squeeze of lime. A crumbly vegan feta works well as a cotija-like topping; my Vegan Feta is a great option. Other tasty additions include Vegan Sour Cream or shredded vegan mozzarella.

Round out the meal with Mexican Rice and Refried Beans for a hearty plate. Leftovers reheat well and can be used in burritos, bowls, or even salads.

More vegan tacos to love

Tofu Tacos
Tempeh Tacos
Vegan Fish Tacos
Best Vegan Taco Meat

square image of carne asada made vegan in a black pan

4.72 stars (7 ratings)

Vegan Carne Asada

Juicy, tender and full of flavor, this Vegan Carne Asada will blow you away!

Prep: 30

Cook: 50

Marinating time: 2

Total: 3 20

Servings: 4 servings

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Ingredients

Steak

1 Recipe Vegan Steak

Marinade

1/2 cup orange juice fresh squeezed is best
4 cloves garlic, minced
2 tablespoons fresh lime juice from about 2 limes
1 cup chopped cilantro
1 jalapeño, minced, seeds removed for less heat
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
2 tablespoons white vinegar

For serving

corn or flour tortillas
chopped white onion
chopped cilantro
vegan cheese shreds
Vegan Sour Cream

Instructions

Make the seitan steak, but skip that recipe’s marinade. Use the carne asada marinade below instead.
Combine all marinade ingredients in a large resealable bag or a lidded container.
After the seitan steaks have steamed, slice them and add the pieces to the bag with the marinade.
Seal and press the bag so the seitan is evenly coated. Refrigerate and marinate for at least 2 hours, preferably overnight.
Heat a grill pan or cast iron skillet over medium-high. Add the marinated seitan pieces (reserve extra marinade). Cook until slightly blackened on each side. For extra flavor, spoon a bit of the reserved marinade over the seitan just before removing from the pan.
Remove from heat and serve in warmed tortillas with toppings like chopped onion, cilantro, and crumbled vegan feta or cheese shreds. Enjoy!

Notes

Store leftovers in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until warmed through.
Seitan carne asada freezes well for longer storage—thaw and reheat when ready to use.

Nutrition

Course: Main Course

Cuisine: Mexican-inspired

Author: Nora Taylor

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Mention @nora_cooks_vegan_ or tag #noracooks!