Meriel Armitage, chef and founder of London vegan restaurant Club Mexicana shows us how to make Mexico City’s famous carne asada tacos with a vegan twist. Instead of steak, she uses seitan, a meat substitute made from a gluten flour dough and flavoured with soy sauce and yeast flakes.
To pack her seitan with even more flavour, Meriel bathes it in a marinade of lime and Old Blue Last Beer—a vegan beer that pairs perfectly with citrus—before frying it until crispy and loading onto corn tortillas. Meriel then tops her tacos with a colourful combination of salsa verde, pickled onions, chilis, and vegan sour cream. Get thee in my mouth, seitan.
Subscribe to Munchies here: out for more!
Follow Munchies here:
Facebook: videos from the VICE network:
Thank you for your visit.
Plese take a moment to visit our special offers for today.
************************************************************
Over 450
Free E-book's
************************************************************
FREE PLR Articles for your content!
Just Spin a little bit , rewrite if you want , FREE to use!
************************************************************
No comments:
Post a Comment