Vegan Bistec con Papas (Mexican Steak and Potatoes)
This is a classic Mexican dish that's super easy to make and budget friendly too. My vegan version is just as flavorful as the traditional recipe, just without the meat. Everyone in your family will love it!
Servings: 3 Servings
Calories: 106kcal
Ingredients
- 1.5 Tablespoons olive oil or your favorite oil
- ¼ small white onion peeled and sliced into slivers
- ¼ teaspoon salt
- ¾ lb. oyster mushrooms chopped into large pieces
- 1 medium white potato peeled and cut into bite-size pieces
- ¼ cup water
- 3 small Roma tomatoes roughly chopped
- 1 small jalapeno pepper stem removed and roughly chopped
- 1 to 2 whole garlic cloves peeled
- ½ vegetable bouillon cube
- ¼ teaspoon salt adjust to taste
- ¼ teaspoon ground black pepper
- ½ teaspoon ground cumin adjust to taste
Instructions
- Heat a large sauté pan over medium-low heat and once hot add the olive oil. Then add the onion and sprinkle the 1/8 teaspoon of salt over them. Sauté until they start to soften and begin to brown slightly.
- Mix in the oyster mushroom pieces and sauté for 5 minutes. You can let them brown a bit if you'd like, it helps give them more flavor.
- Mix in the potatoes and sprinkle the 1/8 teaspoon of salt over them. Sauté for 3 minutes then pour in the 1/4 cup water, cover the pan and simmer for about 8 minutes or until the potatoes have soften a bit.
- While the potatoes are cooking place the tomatoes, jalapeno, garlic, bouillon, remaining 1/4 teaspoon salt, black pepper and ground cumin into a blender cup. Blend until completely smooth.
- Once the potatoes are soft then pour in the blended salsa into the pan. Mix until well combined. Cover and cook for another 10 minutes. At this time uncover and allow the extra liquid to evaporate until it reaches your desired consistency.
- Serve with Mexican rice or tortillas and beans as a main dish or you can use it for tacos, quesadillas, empanadas or for topping sopes or filling gorditas. Buen provecho!
Notes
• For those which don't like mushrooms at all, you can use sliced firm or extra firm tofu, or seitan steak or even TVP slices or fillets.
• Traditionally this dish is served with arroz or Mexican rice and warm corn tortillas.
• For extra protein you could also serve with this dish with beans like refried black beans or pinto beans.
• This dish also makes a wonderful filling for tacos, quesadillas and I specially love it with gorditas de maiz.
Nutrition
Serving: 4servings | Calories: 106kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 520mg | Potassium: 496mg | Fiber: 3g | Sugar: 3g | Vitamin A: 608IU | Vitamin C: 15mg | Calcium: 16mg | Iron: 1mg
