Carne en su jugo pero heart-healthy and plant-based! This hearty Mexican dish is packed with flavor and nutrients. Made with soya (TVP), oyster mushrooms, and beans – you won’t miss the meat, I promise you!
Carne en su Jugo is a beloved Mexican dish known for its rich, savory broth and tender beef. But what if you could enjoy all the flavors of this traditional meal in a completely plant-based way? As a Mexican dietitian, I’ve created a Vegan Carne en su Jugo that’s just as hearty and satisfying, using textured vegetable protein (TVP) as the beef substitute and oyster mushrooms to replace the bacon bits. Packed with protein, fiber, and bold flavors, this recipe will quickly become a favorite!
Why You’ll Love This Recipe
- Authentic Mexican flavors with a plant-based twist.
- Affordable swapping soya for beef saves you lots of $$.
- High in protein and fiber thanks to TVP and beans.
- Easy to make with simple ingredients.
- Perfect for meal prep – it tastes even better the next day!
What is Carne en su Jugo?
Carne en su Jugo, which translates to “meat in its own juice,” is a traditional Mexican dish originating from Jalisco. It features a flavorful broth made with beef, beans, tomatillos, and bacon, resulting in a rich and savory meal. This plant-based version captures the essence of the dish using TVP and mushrooms, delivering the same depth of flavor in a more nutritious and sustainable way.
Nutrition Benefits of Vegan Carne en su Jugo
This dish is packed with nutrients that support overall health:
- High in protein – TVP and beans provide ample plant-based protein for muscle maintenance and energy.
- Rich in fiber – Beans and vegetables help with digestion and gut health.
- Iron-boosting – TVP and beans contain plant-based iron, essential for energy and red blood cell production.
- Vitamin C-packed – Tomatillos and lime juice enhance iron absorption and support immune function.
- Low in saturated fat – Unlike traditional versions, this recipe is heart-healthy and cholesterol-free.
Key Ingredients
- Soya (TVP) or soy curls – Beef replacement, don’t knock it till you try it! Find dehydrated soya in the Mexican section of the grocery store next to the dried chilies.
- Oyster mushrooms – The perfect substitute for bacon bits! Find them at Safeway, Trader Joe’s, Sprouts, and any local asian market.
- Cooked or canned beans – Make my frijoles de la olla (homemade beans) recipe or buy canned beans.
- Tomatillos – Creates a tangy and flavorful salsa to add depth to the broth.
- White onion – Adds flavor before frying the mushrooms and in the sauce.
- Serrano peppers – For spice, choose jalapeno peppers or take out the seeds for a milder option.
- Garlic cloves – No explanation needed here 🙂
- Cilantro – Add freshness to the broth and color as the garnish.
- Vegetable bouillon – Creates a rich broth. I highly recommend Better than Bouillon’s no-beef base!
- Dark soy sauce – Provides a rich brown color to the soya (TVP) and umami flavor.
- Liquid aminos or regular soy sauce – Provides the umami, meaty flavor of beef.
- Avocado oil – Replaces the fat from traditional carne en su jugo with heart healthy oil.
How to Make Vegan Carne en su Jugo
- Hydrate the soya by soaking it in warm water for about 10-15 minutes, then drain and squeeze out excess water.
- Blend tomatillos, serrano peppers, onion, garlic, cilantro, salt, and pepper until smooth.
- Sauté diced onions and mushrooms in oil until golden brown, then set aside.
- In the same pot, fry the rehydrated soya until browned. Stir in vegetable bouillon, soy sauce, and liquid aminos.
- Pour in the blended salsa and add water. Simmer for about 10 minutes.
- Stir in cooked beans and simmer for another 2 minutes.
- Serve hot, topped with fried mushrooms, diced onion, cilantro, and lime juice. Enjoy!
Tips for the Best Flavor
- Let the soya brown well for extra depth of flavor.
- Don’t hesitate to add extra oil, this recipe is already very low in fat!
- Adjust spiciness by adding more or fewer serrano peppers.
- Taste as you go, everyone is a little different!
Storage and Reheating
- Refrigerate in an airtight container for up to 4 days.
- Freeze for up to 3 months.
- Reheat on the stovetop with a splash of water if needed.
Final Thoughts
This Vegan Carne en su Jugo is proof that you don’t have to give up traditional flavors to eat plant-based. It’s comforting, nourishing, and packed with authentic Mexican taste. Let me know if you try it!
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Carne en su Jugo
- Diet: Vegan
Description
Carne en su jugo pero heart-healthy and plant-based! This hearty Mexican dish is packed with flavor and nutrients. Made with soya (TVP), oyster mushrooms, and beans – you won’t miss the meat, I promise you!
Ingredients
- 2 ½ cups of soya (TVP) or soy curls
- 2 cups oyster mushrooms (8oz)
- 2–3 cups of cooked/canned beans
- 10–12 tomatillos
- ½ large white onion
- 3 serrano peppers
- 4 garlic cloves, peeled
- ½ cup of cilantro
- 1 tbsp vegetable bouillon
- 2 tbsp dark soy sauce
- 2 tbsp liquid aminos/regular soy sauce
- 8 cups of water
- ¼ cup avocado oil
- Salt and pepper to taste
Toppings:
- Onion, diced
- Cilantro, minced
- Lime, juiced
Instructions
- Dissolve the bullion paste in ½ cup of hot water and mix it with the soy sauce and liquid aminos.
- Add 2-3 cups of warm water to hydrate the soya. Set aside for 10-15 minutes.
- Peel the tomatillos, dice the onion into quarters, remove the stems from the peppers.
- To a blender, add tomatillos, ¼ of the onion, Serrano peppers, cilantro, garlic, salt, and pepper. Blend until extra smooth.
- Once the soya is done rehydrating, drain it and squeeze excess water out.
- Dice oyster mushrooms into ½ inch pieces.
- Turn a medium pot on medium heat and add 1 tbsp oil. Add the other quarter of the onion and fry for 3 minutes.
- Next, add the diced mushrooms and fry for about ~7 minutes or until golden brown. Add a drizzle of liquid aminos to brown the mushrooms once they are almost done cooking.
- Remove mushrooms from pan and set them aside in a bowl.
- Add 3 tbsp of oil to the same pot and add the rehydrated soya.
- Fry the soya until it starts browning, add extra oil if needed.
- Pour the bouillon/soy sauce mix into the pot and mix in with the soya.
- Pour the salsa verde into the pot over the soya. Add a bit of water to the blender to get any extra salsa out.
- Add 6 cups of water to the pot and simmer for 10 minutes.
- Add cooked beans and simmer for another 2 minutes.
- Serve in a bowl and top off with the fried mushrooms, cilantro, onion, and lime juice! Enjoy!
- Category: Soup
- Method: Stove
- Cuisine: Mexican
