Vegan Carne Asada Tostadas

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Vegan Carne Asada Tostadas

Yield 8 tostadas

These 100% plant-based tostadas pack plenty of flavor and satisfying crunch into each sumptuous bite. The vegan carne asada from Meati is made from nutrient-dense mushroom mycelium and has a satisfying texture and flavor that's just like the real thing!

Ingredients

  • 1 lb. sweet potatoes, peeled and chopped in ½-inch cubes
  • 2 Tablespoons olive oil, divided
  • ½ teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt, divided
  • 1 package Meati carne asada
  • 8 Nixta heirloom corn tortillas
  • 1 Tablespoon olive oil, for brushing
  • 2 cups cabbage, shredded
  • Juice of half a lime
  • ¾ cup red onion, finely sliced
  • ¼ cup red wine vinegar
  • ½ teaspoon kosher salt
  • ⅔ cup (about 4 oz.) vegan feta
  • 2 Tablespoons toasted pepitas
  • ½ bunch fresh cilantro
  • Siete Botana jalapeño sauce
  • Lime wedges, for serving

Instructions

Preheat oven to 425° and line two rimmed baking sheets with parchment paper. Place the sweet potatoes on one of the baking sheets, drizzle with 1 Tablespoon olive oil, and toss with the chili powder, cumin, and ½ teaspoon salt until coated. Spread the potatoes in a single layer on the pan and bake for 30-35 minutes until golden, then set aside.

Turn the oven to 450° and brush the tortillas on both sides with olive oil. Lay them flat on the second baking sheet. Bake for 6-7 minutes, then flip and bake for another 4 minutes or so, watching closely until the tortillas are just golden and crisp but not burned.

Heat a cast iron or non-stick skillet on medium heat, then add 1 Tablespoon of olive oil and cook the Meati carne asada according to package instructions. To a medium bowl, add the cabbage, lime juice, and ¼ teaspoon kosher salt, toss to combine, and set aside. In a small bowl, combine the red onion with the vinegar and ¼ teaspoon kosher salt and set aside. (Both cabbage and onion can be made a day ahead.)

To assemble the tostadas, spread Siete jalapeño sauce on each tostada shell, layer on sliced carne asada and sweet potatoes, and sprinkle with the cabbage, pickled red onion, cilantro to taste, feta cheese, and pepitas for crunch. Drizzle with extra sauce and serve immediately with a wedge of lime.