Vegan Carne Asada Tacos


Vegan Wheat Meat:
2 cups Bob’s Red Mill Vital Wheat Gluten
2 tablespoons nutritional yeast
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup plus 2 tablespoons vegetable broth
6 cups filtered water
2 tablespoons molasses
2 tablespoons samari soy sauce
1 cup orange juice
1 cup beer
2 tablespoons grape seed oil
2 teaspoons cumin
2 teaspoons paprika
1 1/2 teaspoons oregano
1 1/2 teaspoons garlic powder
1 teaspoon coriander powder
1/2 teaspoon cayenne powder
1 teaspoon sea salt
1/2 white onion sliced thin
1/2 bunch fresh cilantro, stems removed
Corn Tortillas
Jensen’s fresh guacamole
Jensen’s fresh Pico de Gallo
Shredded lettuce
Shredded vegan cheese
Lime wedges
White Sauce:
1/2 cup vegan mayonnaise
Juice of one lime


  1. Combine the vital wheat gluten, nutritional yeast, onion powder and garlic powder in a large mixing bowl, stir in the vegetable broth and mix scraping the sides of the bowl until it forms a sponge like dough ball. The dough should not be excessively dry or wet or sticky. Knead the dough for just one minute until it begins to feel elastic and firm. Divide the dough into five equal parts and set aside.
  2. Place six cups filtered water in a medium skillet, add the molasses and tamari. Bring to a boil then reduce to a simmer. Place the five wheat meat dough balls into the simmering broth and continue cooking on low heat simmering for one hour, stir occasionally turning the pieces in the broth to cook evenly. Remove the wheat meat from the broth after cooking and let cool.
  3. While the meat is simmering prepare the marinade in 9x13 in pyrex or casserole dish, stir well and set aside.
  4. Slice the cooled meat using into thin pieces and place them in the marinade. Place the meat and marinade then cover and transfer to the refrigerator and allow it to marinate for 4-6 hours or overnight.
  5. Heat a barbecue grill to medium high, lightly oil a grill sheet or grill basket and grill each piece 2-3 minutes on each side until it begins to brown. Transfer the cooked meat to a cutting board and chop into small pieces.
  6. Prepare all the accompaniments, heat the tortillas and serve. The marinade can be used again, place in an airtight container in the refrigerator for up to 5 days and make a second batch!
  7. *Note
  8. *Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit [url=][/url]