Jalisco-Style Carne en su Jugo (Vegan Recipe)
This Jalisco-Style carne en su jugo recipe is made with TVP vegan beef slices, crispy oyster mushrooms, beans, salsa verde, and packed with all the traditional flavor in every spoonful!
Servings: 6 servings
Calories: 245kcal
Ingredients
- 3 oz soy beef strips Textured Vegetable Protein or 85 gm or 2¼ cups (TVP Taiwanese Vegan Beef Slice)
- 2 ¾ cups water for hydrating the soy strips
- 3-4 Tablespoons olive oil divided
- ⅛ teaspoon Liquid smoke
- ¼ tsp paprika
- 4 whole spring onion (cebollitas) whites and greens separated
- 2 large jalapeno or serrano peppers
- 14 oz oyster mushrooms (400gm)
- 1 large garlic clove finely minced
- 1 teaspoon low sodium soy sauce adjust as desired
- ½ teaspoon Maggi seasoning adjust as desired
- ½ teaspoon ground cumin adjust as desired
- ¼ to ½ teaspoon ground black pepper to taste
- 3 cups cooked beans bayo or pinto
- 4-6 cups of vegan beef broth low-sodium preferably (I used 4 cups but you can do more)
- 1 Tablespoon vegetable or vegan beef bouillon powder
- 1 teaspoon salt adjust to taste
Salsa Verde Ingredients
- 8-10 medium tomatillos it's 1/2 lb or ¼ kilo, quartered
- 1 medium roma tomato quartered
- 2 medium serrano peppers roughly chopped
- 2 medium fresh jalapenos roughly chopped
- ½ small white onion roughly chopped
- 3 large cloves of garlic
- 1 large handful of cilantro with stems
- ½ cup water
Garnishes
- onion, cilantro, lime wedges, radish, corn tortillas
Instructions
- Place the soy meat in a microwave safe bowl and pour in enough water to cover it. Microwave for 2 minutes or until fully rehydrated and softened. Cool and squeeze out all the liquid. Once cooled, chop into small bite-size pieces.
- Heat 2 Tablespoons oil and saute the cebollitas and chiles until charred, remove from the pot and set aside.
- Add another tablespoon of oil then add the mushrooms and sauté until they become crispy.
- While mushrooms are cooking, place the salsa ingredients in the blender (and blend until smooth.
- Once mushrooms are crispy add liquid smoke and the smoked paprika, stir and sauté for a minute. Remove half the mushrooms from the pot and set aside.
- Add the minced garlic to the pot and cook for a minute. Next add rehydrated soy meat, add the cumin powder, salt and pepper, drizzle in the soy and Maggi seasoning, and sauté for a couple minutes. You can also add more oil if you'd like.
- Pour in the salsa, the sautéed cebollitas and chiles, the beef bouillon if using, cover the pot and simmer for 20 minutes to cook the salsa verde.
- Uncover and add the cooked beans and pour in the vegan beef broth or water. Cover and simmer for another 10-15 minutes.
- Taste and adjust seasoning if necessary. Serve with finely chopped cilantro, onion, sliced radishes, lime wedges, a little bit of the crispy mushroom "bacon", and warm corn tortillas and spicy salsa on the side.
Notes
*PLEASE notice that the nutritional information are just estimates and the corn tortillas have not been calculated. Final numbers will depend on the exact ingredients you use.
Typically beans are added last but for more flavor I like to cook with the soy carne.
You can use vegan beef bouillon powder mixed with water to create the broth, or you can use vegetable bouillon or broth if desired.
Nutrition
Serving: 6servings | Calories: 245kcal | Carbohydrates: 30g | Protein: 16g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.1mg | Sodium: 1015mg | Potassium: 750mg | Fiber: 12g | Sugar: 6g | Vitamin A: 328IU | Vitamin C: 19mg | Calcium: 94mg | Iron: 5mg
