Vegan Carne Asada Tacos with Seitan

  • PrepTime: 10 Mins
  • CookTime: 5 Mins
  • TotalTime: 2 Hrs 15 Mins


  1. For the Mojo Marinade:
  2. 1 chipotle chile in adobo
  3. 3 cloves garlic (minced)
  4. 1/4 cup cilantro (chopped)
  5. 1/4 cup orange juice
  6. 2 tablespoons lime juice
  7. 2 tablespoons olive oil
  8. 1 tablespoon soy sauce
  9. 2 teaspoons sugar
  10. 1/4 teaspoon cumin
  11. 2 teaspoons chili powder
  12. 1/2 teaspoon kosher salt
  13. 1/4 teaspoon ground black pepper
  14. 1 pound seitan
  15. For the Tacos:
  16. 8 corn tortillas
  17. Pico de gallo
  18. Vegan queso fresco


  1. Gather your ingredients.
  2. Add all of the mojo ingredients, except for the seitan to the blender.
  3. Blend all of the ingredients until mostly smooth.
  4. Add the seitan to a plastic bag or bowl, then pour in the marinade. Seal and marinate for at least 2 hours or overnight.
  5. Remove the seitan from the bag and discard the marinade. Pat the seitan dry.
  6. Brush your grill pan with oil and heat over high. Add the seitan to the pan and cook for 2 minutes per side or until you have a nice char.
  7. Allow the seitan to rest for 1 minute, then slice it into strips.
  8. Char the corn tortillas over an open flame or in a skillet over medium-high heat until pliable.
  9. Place the sliced seitan over the charred tortillas, then top with pico de gallo and queso fresco. Add more chopped cilantro, if you wish, and serve immediately.


  1. You can easily make the marinade ahead of time and keep it in the refrigerator for 3 days.
  2. You can marinate the seitan overnight, then grill when ready to cook. 
  3. The cooked seitan will hold in the fridge for 3 days, but won’t stay as juicy the longer it is in the fridge, so it’s best to serve right away.
  4. Mexican rice
  5. Elote
  6. Guacamole
  7. Pico de Gallo
  8. Esquites