Meriel Armitage, chef and founder of London vegan restaurant Club Mexicana shows us how to make Mexico City’s famous carne asada tacos with a vegan twist. Instead of steak, she uses seitan, a meat substitute made from a gluten flour dough and flavoured with soy sauce and yeast flakes.To pack her seitan with even more flavour, Meriel bathes it in a marinade of lime and Old Blue Last Beer—a vegan beer that pairs perfectly with citrus—before frying it until crispy and loading onto corn tortillas. Meriel then tops her tacos with a colourful combination of salsa verde, pickled onions, chilis, and vegan sour cream. Get thee in my mouth, seitan.Check out the recipe here: https://munchies.vice.com/en_us/article/ywb7ew/beer-marinated-vegan-tacos-recipeSubscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIESCheck out http://munchies.tv for more!Follow Munchies here:Facebook: http://facebook.com/munchiesTwitter: http://twitter.com/munchiesTumblr: http://munchies.tumblr.comInstagram: http://instagram.com/munchiesPinterest: https://www.pinterest.com/munchiesFoursquare: https://foursquare.com/munchiesMore videos from the VICE network: https://www.fb.com/vicevideo