Tacos with Marinated Seitan, Chiles & Crunchy Cabbage
If you are not familiar with seitan, now is your chance to give it a go. These tacos are the perfect setting for this delicious meat alternative.
So what is seitan exactly? Seitan is made from wheat and often referred to as the wheat meat. The best thing about seitan is that it can be prepared to taste similar to most of your favorite meat recipes because of its' texture and ability to absorb seasonings. Seitan is also a wonderful source of protein and low in calories. You can find it, refrigerated, at Asian markets and in many mainstream supermarkets, in various forms and flavors. In the past, I have used Upton's seitan but it was sold out so I bought a new unflavored brand called Sweet Earth. It was delicious.
I especially like seitan in tacos because of its robust, chewy texture. These tacos are simple to prepare and all it takes is tossing them in a sweet and spicy marinade for 24 hours before cooking. After they have marinated, you can saute, grill or bake the seitan. Whichever is easier for you. Packaged seitan is fully cooked so it doesn't take much cooking time. Stuff your cooked seitan in a tortilla and top it with all your favorite ingredients like cilantro, avocado, tomatoes or radishes. Today I used red cabbage for crunch, Fresno chiles, jalapeños and topped the tacos with my homemade lacto-fermented chili sauce. As you can probably tell, I like a little heat, but anything goes.
Hope you enjoy these delicious and satisfying vegan tacos as much as I did. Don't miss any of Ordinary Vegan's free recipes by signing up here. Wishing you a peaceful and compassionate week.
- 1 8-ounce package unflavored traditional seitan, sliced into bite-size pieces
- ½ cup low-sodium tamari (or soy sauce)
- ¼ cup maple syrup
- 1 red fresno chile, chopped
- 1-2 inches of grated fresh ginger (or ½ teaspoon of ground)
- 2 garlic cloves, chopped
- 1 tablespoon of fresh lemon juice
- 1 teaspoons of extra-virgin olive oil or ¼ cup seasoned vegetable broth for sautéing
- ¼ cup diced white onion
- 2 jalapeños, chopped
- 2 cups chopped red cabbage
- salsa for topping
- In a glass bowl, whisk together the tamari sauce, maple syrup, fresno chile, ginger, lemon juice and garlic cloves. Season with ground black pepper. Add seitan and toss to coat. Marinate for 2 to 24 hours. Uncovering and stirring a few times.
- Heat a teaspoon of oil in a non-stick skillet over high heat (or vegetable broth). Add the seitan and sauté, turning occasionally, until browned. About 6-8 minutes. Don't be afraid to throw in a little of the marinade broth for richness.
- Divide the filling evenly among tortillas. Pile high the tortillas high with crunch red cabbage, jalapeño and diced onions. Or any of your favorite toppings. Serve with salsa on the side.
