Vegan steak tacos with grilled lobster mushroom, heirloom cherry tomato and corn salsa

Main Dish
4 servings
15 min
30 min
Very Easy


Number of serving: 4

Coffee-Rubbed Steak:

1 batch Beef Style Seitan

About 8 Tortillas, warmed before serving

1 TBSP Organic Coffee, Ground

2 tsp Organic Brown Sugar

2 tsp cracked Black Pepper

1/2 tsp ground Coriander Seed

Pinch of Cinnamon

1/2 tsp Kosher Salt

Organic Canola Oil Spray, for greasing grill pan or grill

Lobster Mushroom, Heirloom Cherry Tomato and Corn Salsa:

2 TBSP Canola Oil, divided

2 cloves Garlic, minced or pressed

1/2 oz Dried Lobster Mushrooms

3 oz Shiitake Mushrooms, sliced

2 ears fresh Corn Kernels or about 1 cup thawed frozen Corn Kernels

1 small Sweet Onion, halved and thinly sliced

Lime Juice, for deglazing pan

1 Jalepeno Pepper, seeded and diced

1 cup Heirloom Cherry Tomatoes, quartered

3 TBSP Green Onion, thinly sliced

1/8 cup Fresh Cilantro Leaves, chopped

1/4 tsp Chili Powder

1 TBSP Fresh Lime Juice, plus an extra 2 tsp for de-glazing skillet

Sea Salt, to taste


  • Make sure your Beef Style Seitan Steaks are drained well.
    In a small bowl, combine the remaining ingredients well.
  • Rub each Steak liberally with the Coffee-Rub, then place in an air-tight container or plastic bag. Place the rubbed Steaks into the refrigerator for at least an hour.
  • Use a knife or electric blade to thinly slice the steak.
    Grease a grill pan or large skillet well over medium-high heat, then grill the slices of "steak" for 3-4 minutes on each side until brown.
  • Lobster Mushroom, Heirloom Cherry Tomato and Corn Salsa:

    Soak the dried Lobster Mushrooms in water for about an hour. Drain the mushrooms well, then roughly dice on a cutting board.
  • Heat the first 1 TBSP of Canola Oil in a large skillet over high heat. Add the garlic, Corn, and both the diced Lobster Mushrooms and sliced Shiitakes to the pan, and cook 3-5 minutes until brown.
  • Add the sliced Sweet Onion to the pan, the 1 tsp of the Lime Juice to deglaze. Saute for about 1 minute, then add the another 1tsp of Lime Juice, Corn Kernels and diced Jalepeno to the pan. Saute until the Onions are translucent and beginning to brown.
    Turn the heat down to medium low, and add the quartered Heirloom Cherry Tomatoes to the pan.
  • Saute for 30 seconds, remove the pan from heat, and allow to cool to room temperature.

    Once cooled, place the contents of the pan into a large bowl and toss with the 1 TBSP of Lime Juice, Green Onions, Fresh Cilantro and Chili Powder. Add salt to taste.
    Serve over steak tacos.


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