Vegan Bistec Encebollado (Steak & Onions – Plant-Based Style)

 

Yesss, let’s gooo! 🙌🏽 Here’s a bomb Vegan Bistec Encebollado recipe that captures all the flavor of the OG version, but with a plant-based twist. Still tender, still juicy, still soaked in all that garlicky, oniony love. Perfect with arroz blanco and some avocado on the side. 💅🏽🌱

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Vegan Bistec Encebollado (Steak & Onions – Plant-Based Style)

🕒 Total Time: 45 mins | Prep: 15 mins | Cook: 30 mins | Serves: 4

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🛒 Ingredients:

• 1 pack seitan or soy curls (or homemade vegan steak slices – see tips!)

• 4 cloves garlic, minced or mashed

• 1 teaspoon adobo (or to taste)

• ½ teaspoon oregano

• ½ teaspoon black pepper

• ¼ cup white vinegar

• 2 tablespoons olive oil

• 2 large yellow onions, sliced into rings

• 1 packet or 2 tbsp of sazón (con or sin achiote)

• 1 bay leaf

• ½ cup vegetable broth or water

• Optional: ½ green bell pepper, sliced

• Optional: 1 tablespoon tomato paste for deeper umami

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👩‍🍳 Instructions:

1. Marinate the seitan: In a bowl, combine your seitan or soy curls (reconstituted if dried) with garlic, adobo, oregano, black pepper, vinegar, and 1 tbsp of the oil. Add half the onions and let it marinate for at least 20 minutes — longer is even better!

2. Sear it up: Heat remaining oil in a large skillet or nonstick pan over medium heat. Add the seitan and marinade and sauté for 5–7 minutes to get a little browning.

3. Build the flavor: Add the remaining onions, sazón, bay leaf, and bell pepper (if using). Pour in the broth and add tomato paste if you want that extra depth.

4. Simmer gently: Cover and cook on low heat for about 20–25 minutes, stirring occasionally, until onions are super soft and the sauce has thickened.

5. Uncover to reduce (if needed): If you want a thicker sauce, uncover the pan for the last 5–10 minutes to let it cook down.

6. Serve: With white rice, mashed potatoes, tostones, or even over mofongo 👀🔥

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🧠 Mom Tips:

• 🍄 Don’t like seitan? Try thick-cut portobello strips or meaty oyster mushrooms!

• 🧅 Caramelized onions = magic — don’t rush ‘em!

• 🧊 Batch it & freeze: Make extra and freeze portions for future “I need dinner NOW” nights.

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🥣 Why I Love It:

This version hits every note of the bistec encebollado I grew up with — tangy, tender, and packed with that Boricua sazón. But it’s lighter and totally plant-powered, so I can eat it on a Tuesday night and not feel like I need a nap after. Your kids will even eat it without asking, “Is this meat?” That’s when you know you did it right. 😎✨

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