© 2014 mathewguiver

Ground seitan and veggie tacos (vegan)

When I was growing up, one of my favorite dinners that my parents would make was homemade tacos. I used to love helping my dad with the tortillas, and felt like a boss when I was old enough to brown the ground beef on my own. When I stopped eating meat about a decade ago, I started using soy chorizo and sautéed bell peppers and onions as the main filling in my tacos. They always came out delicious, obviously, but these days I try to eat processed meat replacements more sparingly. A few weeks ago I made a batch of ground seitan that I had initially used with burger patties.

I still use my parent’s method for making my tacos, though I don’t use meat and try to use my own roasted tomato taco sauce instead of a bottled variety. I cook up the onions and peppers, brown the seitan then cook it in taco sauce, fry the tortillas lightly in canola oil, then assemble the tacos.

I’m keeping this recipe vegan, but you could feel free to add a bit of parmesan cheese or a dollop of sour cream if you so desire. That’s the beauty of homemade tacos right? You can make them with whatever ingredients tickle your fancy. Me, I like lettuce, avocado, and a fresh squeeze of lime juice.

Ingredients:

1 1/2 c poultry style ground seitan
1/2 a red bell pepper
1/2 a yellow bell pepper
1/2 a yellow onion
1 jalapeño
3 – 4 Tbsp homemade taco sauce
1 avocado
1 lime
Additional red onion
Shredded iceberg lettuce
Corn tortillas
Vegetable oil

Directions:

1. Dice up your yellow onion, jalapeño, and bell peppers into small pieces. Cook over medium high heat with a bit of vegetable oil until the onions go translucent.

2. Add room temperature ground seitan, and cook for about 8 minutes or until the edges of the seitan pieces begin going dark.

3. Add taco sauce, reduce heat to medium and cook down for 15 to 20 minutes or until all the liquid has cooked off.

4. You’ll want to cook your tortillas in canola oil, then afterwards, in order to give them a taco like shape I lay them over a paper towel wrapped box of macaroni and cheese. See the photo below. I’ll lay a new paper towel over each cooked tortilla, then tuck the edges of the paper towel under the box so that the tortilla dries with the shape. So take a few minutes to prepare your paper towel drying station.

5. Heat up a few tablespoons of canola oil in a small non stick pan. You’ll want the heat set to medium high, and be sure to let the oil preheat for at least 5 minutes.

6. Carefully place one tortilla at a time in the oil, if it does not start bubbling immediately like the photo below then your oil is not yet hot enough. Let the tortilla cook for about 20 seconds, then flip, let it cook another 20 seconds, then lay it over your paper towel covered box to cool.

7. After you’ve cooked a batch of tortillas, carefully remove them from your box, fold them, and lay them out on paper towels for a few more minutes to finish cooling.

8. While the tortillas are cooling, you can prepare the rest of your ingredients. Dice up a bit of raw red onion, shred some iceberg lettuce, and prepare your avocado.

9. To assemble tacos, start with your seitan and cooked vegetables. Then add the rest of your raw veggies and finish with a squeeze of lime juice. 

 

 

 

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