Posts Tagged ‘seitan tacos’

VeganMoFo Post 13 {recipe}

Dinner: BBQ Seitan and Mushroom Tacos w. Broccoli Carrot Slaw and Lime Marinated Apples. Side of Rice and Beans. #vegan #vegantacos #tacocleanse

BBQ Seitan and Mushroom Tacos

I’ve had taco’s on my mind since our demo at the Bethlehem VegFest a few weekends ago where I made my new Soy-Lime Seitan Tacos. I’ve been coming up with a bunch of ideas for not so common taco options. My latest is what you see above. Seitan, mushrooms and a healthy dose of BBQ Sauce all topped off with a slaw.

This meal came about on one of those nights where I don’t know what to make and just sorta wing it as I go along. I have a lot of fun cooking like that. This particular night my husband took the kids on a walk to their Capoeira school. After dinner my husband said the reason he leaves the house with the kids when I’m cooking is because of how good the dinners are those nights. I’ll take that as a compliment although I think it could go both ways ;)

This recipe is all about approximations. Want more mushrooms? Add more. Less BBQ Sauce? Add less. You’ll get the idea.

BBQ Seitan and Mushroom Tacos w. Broccoli-Carrot Slaw and Apples

1 tablespoon olive oil
2 cloves of garlic, minced
1 small onion, medium diced
8 oz sliced seitan, homemade or store bought
1 cup sliced cremini mushrooms
1/4-1/2 cup of your favorite BBQ Sauce, we used Annie’s Original

1/2 cup favorite vegan mayo
1 heaping teaspoon whole grain mustard
1-2 teaspoons apple cider vinegar
1-2 teaspoons agave syrup
pinch of salt
1/2 a bag of Trader Joe’s Broccoli-Carrot Slaw

1 apple, thinly sliced
2 teaspoons lime juice

1 package small tortillas, heated until warm, I used wheat-corn tortillas from Trader Joes. I loved them!

Heat the olive oil in a medium sized saute pan over med-high heat. Add the garlic and onions and cook for 2 minutes. Add the seitan strips and mushrooms and cook until nicely browned and most of the liquid the mushrooms may release is gone, 5-7 minutes. Lower the heat and stir in the BBQ Sauce and heat about 2-3 more minutes to combine the flavors.

In the meantime using a medium sized bowl mix the vegan mayo, whole grain mustard, apple cider vinegar, agave syrup and salt until combined. Add the 1/2 bag of broccoli-carrot slaw and stir to combine. Set aside.

In a small bowl combine the apple slices and lime juice.

To assemble: place a heated small taco size tortilla on a plate and place a big spoonful of the seitan and mushroom mixture, top with smaller portion of slaw and add a few thinly sliced apples on top. Serve.

Can make 6-8 tacos.

VeganMoFo Post #5 Recipe Soy-Lime Seitan Tacos

Dinner: testing a soft taco with seitan, romaine, mango, tomato and chipotle aioli for our demo at the Bethlehem VegFest tomorrow. Imagine there is cilantro also. #vegan

This past Saturday myself and Dianne from Veggiegirl were super excited (and super nervous) about doing a cooking demo at the Bethlehem VegFest in Bethlehem PA. We had no idea what to expect, how many people would be there, what the set up at the food demo tent would be like. We walked into it almost blind. We decided to make tacos for the event because who doesn’t like tacos?! I personally consider them a food group and would eat them everyday if I didn’t have a family to feed. I came up with the recipe 2 days before the VegFest and I’m happy to be able to share it with everyone. It was very well received at the tasting after the demo. The soy is an unexpected flavor for a Latin type of dish but it works really well with the lime and the chipotle. At the demo I made it with pineapple. At home I made it with mango since I’m sadly allergic to pineapple. I personally recommend making it with pineapple. Something about the flavor combos sounds perfect to me.
Soy Lime Seitan Tacos with Pineapple and Chipotle Aioli (the mango version)
2 tablespoons olive oil
1 medium sized red onion, thinly sliced
5 cloves of garlic, minced
4 cups sliced Seitan
2 tablespoons soy sauce
Juice of 1 lime
1 cup vegan mayo
1 tablespoon chipotle powder
Juice of 1/2 a lime
1/4 teaspoon salt
3 cups shredded romaine lettuce
1 cup small diced pineapple
2 tomatoes, small diced
1/2 cup cilantro leaves
1 package soft taco shells
Heat oil in a large sauté pan over medium-high heat. Add the onions and garlic and sauté for 1 minute. Mix in the sliced Seitan, lower the heat to medium and cook 5-7 minutes until the Seitan starts to brown and the onions are mostly cooked. Pour in the soy sauce and lime juice and cook 1 minute to combine flavors.
For the mayo combine the vegan mayo, chipotle powder, lime juice and salt in a bowl.
To assemble lay out all the tortillas. Spread a heaping spoonful, of the chipotle aioli in the middle of the tortilla. Portion out the soy-lime Seitan on top of the mayo then load on the lettuce, pineapple (or mango), tomatoes and cilantro.