It was. It was super good. This, my friends, is my vegan version of Carne Asada. Carne asada was a dish I'd enjoy frequently when I was an omni. I didn't think I'd be able to duplicate this at all. If you're looking for the chewy, meat-like consistency of carne asada, then you should probably look elsewhere. But this will give you the flavor profile of carne asada on a nice, tender, meaty vessel, kinda like sausage or bacon. The fatty creaminess of the avocado ranch and the cool crunch of the cabbage stuffed inside the folds of a soft, warm flour tortilla make this dish completely crave-able and satisfying. This is also super budget-friendly, so bonus! With just a little prep the day before, this dish would be perfect for potlucks, picnics, barbecues, or even a weekday dinner.
- 1 8 oz. package tempeh
- 2 oranges
- 1 lime
- 2 tbs carne seasoning (found in specialty stores or mexican markets)
- 1 tsp sugar
- 8 small flour tortillas
- 1/2 head cabbage
- 1 avocado
- 1/2 cup Hidden Vegan Ranch Dressing and Dip, or other vegan ranch dressing
Juice the oranges and lime. Slice the tempeh into lengthwise strips, thin but not too thin. Add the juice, the carne seasoning and the sugar to a sealable bowl or a storage bag. Add the tempeh and toss to coat. Allow to marinate overnight, turning once.
Mash the avocado and mix it with the ranch dressing to make the avocado ranch.
Spray a cast iron grill or a skillet with nonstick spray. Lay the tempeh asada onto the hot pan that's been preheated on medium heat.
Sprinkle tempeh with a light dusting of some more carne seasoning and lime juice to taste.
Cook for about 4 minutes. Spray the tops with cooking spray then turn the tempeh asada.
Cook for another 3 to 4 minutes.
Lay a couple slices into a warmed tortilla, top with avocado ranch and cabbage, and enjoy!