Add the dry soy curls to a large bowl. Pour over the vegan “beef” broth or vegetable broth and set aside to rehydrate for 10 minutes. After 10 minutes, drain the soy curls and squeeze out the excess liquid.
Add to the slow cooker along with the soy sauce, onion, jalapeño, cilantro, orange juice, lime juice, garlic, cumin, paprika, and chili powder. Cook on high for 4 hours or low for 8 hours.
Once done, use kitchen shears to cut up the soy curls into bite-size pieces.
Then use tongs or a slotted spoon to transfer the soy curls to a baking sheet, leaving behind the excess liquid. Drizzle with the vegetable oil then broil for 5-6 minutes. This will vary by oven so keep an eye on them so they don’t burn!
Serve on tortillas with cilantro, onion, tomatoes, etc. and enjoy!
Notes
How to Store Leftover Vegan Carne Asada: Leftover vegan carne asada will keep when stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
How to Freeze Vegan Carne Asada: As with most of my slow cooker recipes, this recipe can be frozen before and after cooking to make a quick and easy freezer meal.
To freeze before cooking: Follow the instructions to rehydrate the soy curls, drain the excess broth, squeezing out as much excess broth as possible. Then, transfer the hydrated soy curls to a large Ziplock bag along with all remaining marinade ingredients. Seal the freezer bag, removing as much excess moisture as possible and gently mix the marinade ingredients around, fulling coating the soy curls. Freeze for up to 3 months, then cook directly from frozen as directed.
To freeze after cooking. Allow the vegan carne asada to cool completely, then transfer to a freezer-safe bag and remove as much excess air from the bag as possible. Freeze for up to 3 months. Then, allow to defrost in the refrigerator overnight before reheating and enjoying.