Vegan Birria Stake Subs

This Plant-Based Steak Birria Sub is an absolute flavor bomb! The Beyond Meat steak tips deliver a tender, meaty texture that perfectly absorbs the rich, smoky birria sauce. The bold, tangy notes from the sauce, along with the warmth of spices, balance beautifully with the freshness of the cubed tomatoes and crisp shredded lettuce. The garlic butter-toasted sub buns add a layer of aromatic, savory goodness that complements the filling perfectly, making each bite even more indulgent.

The melted vegan mozzarella takes the sub to the next level by adding a creamy, gooey finish that ties all the elements together. The combination of hearty steak tips, vibrant vegetables, and the kick from the birria sauce creates a mouthwatering experience. It's satisfying without being too heavy, and the flavors are perfectly balanced for a plant-based twist on a classic sub. Whether you're vegan or not, this is a must-try for anyone who loves bold, comforting flavors!

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Birria Stake Sub

Yield: 2

Author: Ori Harrington

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Ingredients

Birria

• 6 dried guajillo chiles
• 2 dried ancho chiles
• 1 dried chipotle chile
• 4 tomatoes (or 1 can of fire-roasted tomatoes)
• 1 medium onion, chopped
• 4 garlic cloves
• 2 tbsp apple cider vinegar
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 2 bay leaves
• 1 1/2 cups vegetable broth (plus more if needed)
• 2 tbsp. olive oil
• Salt and pepper, to taste

Stake Subs

• 2 sub buns
• 1 Plant-Based Stake Tips by Beyond Meat
• 2 cup shredded lettuce
• 2 cups Birria sauce
• 1 cup cubed tomatoes
• 1/2 cup vegan mozzarella -to melt later
• 1/4 cup vegan butter (I used Becel)
• 1 1/4 tbsp. minced garlic

Instructions

Birria

1. Remove the stems and seeds from the guajillo, ancho, and chipotle chiles.
2. Heat a dry skillet over medium heat and lightly toast the chiles for 1-2 minutes on each side until fragrant, being careful not to burn them.
3. After toasting, place the chiles in a bowl and cover them with hot water. Let them soak for 15-20 minutes, or until they become soft.
4. In a pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
5. Add the garlic and cook for another 1-2 minutes, until fragrant.
6. Drain the soaked chiles and transfer them to a blender or food processor.
7. Add the sautéed onions and garlic, the tomatoes (or canned tomatoes), apple cider vinegar, cumin, oregano, paprika, cinnamon, allspice, and bay leaves.
8. Pour in 1 1/2 cups of vegetable broth and blend until smooth. You may need to add more broth to reach your desired consistency.
9. Return the sauce to the pot. Bring it to a simmer over medium heat and let it cook for about 15-20 minutes, stirring occasionally.
10. Season with salt and pepper to taste.

Stake Subs

1. In a small bowl, mix the 1/4 cup vegan butter with the minced garlic.
2. Spread this garlic butter mixture evenly on the inside of both sub buns.
3. Heat a skillet or griddle over medium heat. Place the buttered sub buns on the skillet, cut side down, and toast until golden and crispy (about 2-3 minutes). Set the buns aside.
4. In the same skillet, cook the Beyond Meat steak tips according to the package instructions. Typically, this involves sautéing them in a little oil for about 5-7 minutes until browned and cooked through, once they're cooked through add in the birria sauce and simmer until the sauce is absorbed.
5. On each toasted bun, layer 1 cup of shredded lettuce.
6. Sprinkle the cubed tomatoes evenly over the steak tips.
7. Add half of the cooked plant-based steak tips to each sub.
8. Sprinkle 1/4 cup of vegan mozzarella on each sub. Option 1: Place the assembled subs under a broiler for 1-2 minutes until the mozzarella melts. Option 2: If you prefer, use a torch to broil the cheese.

Nutrition Facts

Calories

1105

Fat (grams)

34 g

Sat. Fat (grams)

19 g

Carbs (grams)

169 g

Fiber (grams)

23 g

Net carbs

146 g

Sugar (grams)

93 g

Protein (grams)

19 g

Sodium (milligrams)

4472 mg

Cholesterol (grams)

61 mg