If you thought vegan and gluten-free eating was boring, wait until you try this Mushroom ‘Carne Asada’ Torta! It’s huge, heavy, messy, scrumptious and will leave your face covered in sauce just after a few bites; just how a torta should!
This torta starts with a giant piece of fresh socca bread smothered in Homemade Chimichurri Sauce, then stuffed tight with Mushroom ‘Carne Asada’, topped with a white, creamy ‘Cheese’ Sauce, Caramelized Onions and Giardiniera Peppers.
It’s so incredibly satisfying. It almost tastes naughty to eat! You’d be surprised that it’s actually low-fat and low in calories! Plant-based food #FTW!!
So, if you want something foodgasmically delicious and the feeling of indulgence while still sticking to your plant-based/whole-foods diet, this torta is for you! Just don’t forget the napkins!
When you try the recipe out, I’d love to hear about it! Drop a comment below, rate the recipe and find me on Instagram and Facebook!
Enjoy!!
Mushroom ‘Carne Asada’ Torta (V/GF)
Ingredients
Mushroom Carne Asada
- 4 portobellos sliced into strips
- Juice from 1 orange
- Juice from 3 limes
- 4 garlic cloves peeled and minced
- 2 tbsp coconut aminos
- 1 tbsp liquid smoke
- 2 tsp chili powder
- 2 tsp cumin powder
- 2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp coriander powder
- 1/4 tsp freshly ground black pepper
- 1 tbsp olive oil (for frying)
Cheese Sauce
- 1 cup unsweetened non dairy milk (I use almond milk)
- 2 tbsp gluten-free all purpose flour
- 1 tbsp nutritional yeast
- 1 tbsp olive oil
- 1/4 tsp garlic powder
- 1/4 tsp salt
Chimichurri Sauce
- 1/2 cup cilantro
- 1/2 cup parsley
- 1/4 medium red onion chopped
- 2 garlic cloves peeled and minced
- 1 tbsp fresh lime juice
- 1 tsp red wine vinegar
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/4 cup olive oil
Socca Bread
- 1 cup chickpea flour
- 1 cup water
- 1 1/2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
Other toppings
- Caramelized onions
- Giardiniera peppers
Instructions
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Start by making the mushroom ‘carne asada’. Whisk together all of the ingredients in a large bowl. Then, add the mushroom slices to the marinate. With a basting brush, brush the liquid over all of the mushroom slices, making sure they’re all nice and coated in the marinate. Cover and set in the refrigerate to marinate for at least 4 hours, or overnight.
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Next, make the cheese sauce. Place deep-sided skillet over medium-high heat. Add all of the cheese sauce ingredients and whisk until incorporated. Cook mixture while stirring often until it thickens, about 10 minutes (the longer the thicker). Remove from heat and set aside until ready for use (it’ll thicken more as it cools). Before you serve the sauce, feel free to heat it up once more over the stove just until warm.
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Now, make the chimichurri sauce. Add all of the ingredients to a food processor and process until smooth. Set aside until ready for use.
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Now, cook the mushrooms. Place a medium-large skillet over medium-high heat and add a tbsp of oil. Once oil is hot, use a slotted spoon to transfer the mushrooms to the pan. Cook mushrooms for 10 minutes, stirring occasionally.
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In the meantime, make the socca bread. In a large skillet, add a splash of oil and heat over medium-high heat. Once oil is hot, Pour the batter onto the skillet, and cook until bubbles appear on the surface of the cilantro cake. Flip with a spatula, and cook until browned on the other side, about 3-5 minutes on each side.
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To assemble the torta, place the large socca bread on a place and spread a layer of chimichurri sauce over the whole surface. Then, add the mushrooms on top of half of the socca bread. Then, pour the cheese sauce over the mushrooms, top with caramelized onions and peppers. Fold socca bread over and ENJOY!
Recipe Notes
This makes 1 large serving, but can definitely feed two. If you want to make smaller versions, use the same amount of socca bread ingredients, but fry it into smaller pieces. Also, you will have extra chimichurri sauce. Enjoy it as a condiment to veggie burgers, sandwiches, tacos, as a dip for veggies or as pasta sauce! Alternatively, you can cut the chimichurri recipe in half.
For more deliciousness, check out my Spirulina Pesto Mushroom Flatbread, Portobello Gyros and my Black Bean Burger with Turmeric Almond ‘Cheddar Cheese’!
