Tacos with Marinated Seitan, Chiles & Crunchy Cabbage
Prep time
Cook time
Total time
Vegan tacos filled with a delicious sweet and spicy marinated seitan, chiles and cabbage. A healthy, plant-based, low calorie taco alternative.
Author: Ordinary Vegan
Recipe type: Main
Cuisine: American
Serves: 2
Ingredients
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
Instructions
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.