Soft Shell Seitan Tacos
Serves 6 or 12 Tacos
Ingredients
* 2 tsp canola oil
* 1 small onion, finely chopped
* 1/2 red bell pepper, finely chopped
* 1/2 green bell pepper, finely chopped
* 1 plum tomato, finely chopped
* 1/2 jalapeno chile, minced
* 2 cloves garlic, minced
* 1/2 tsp ground cumin
* 1/2 tsp paprika
* 1/2 tsp sea salt
* 1/4 tsp freshly ground black pepper
* 12 ounces Basic Seitan, cut into 1/4 inch cubes ( Recipe Below )
* 12 corn tortillas
* 3 cups shredded romaine lettuce
* shredded vegan cheddar cheese ( optional )
* pico de gallo salsa or any other salsa ( optional )
Directions
1. Heat 2 tsp of canola oil in a large, heavy saucepan over medium heat.
2. Add the onion and bell pepper and saute for 5 minutes, or until tender.
3. Add the tomato, jalapeno chile, garlic, cumin, paprika, salt and black pepper, and saute for 5 minutes, or until the tomato is tender.
4. Stir in the seitan and stir occasionally, for 5 minutes, or until the mixture is heated through and the flavors are well blended.
5. Warm each corn tortillas either on the stove at about 5 to 10 seconds each side on medium heat or 30 seconds in the microwave.
6. Spoon 1/4 cup of filling in each tortilla. Fill each taco with lettuce, cheese and salsa if desired. Serve immediately.
Basic Seitan
Makes 2 pounds ( 32 ounces )
Ingredients
* 1 1/2 cups gluten flour
* 3/4 cups whole wheat pastry flour
* 1/3 cups nutritional yeast
* 1 tsp ground coriander
* 1 tsp ground sage
* 1/2 tsp ground ginger
* 1/2 tsp sea salt
* 2 cups water
* 1/4 cup canola oil
* 1/4 cup tamari
Directions
1. Preheat the oven to 350 F. Line an 8 inch square baking pan with 2 inch high sides of parchment paper. Lightly oil the parchment paper.
2. Stir the gluten flour, whole wheat flour, nutritional yeast, coriander, sage, ginger, and salt in a large bowl to blend.
3. In another bowl, whisk the water, oil, and tamari to blend.
4. Quickly stir the tamari mixture into the dry ingredients until a very wet dough forms. Transfer the dough to the prepared baking pan and smooth the top. Cover with aluminum foil.
5. Place the pan of seitan dough in a large roasting pan, then add enough water to come halfway up the sides of the pan of seitan. Bake for 2 hours, or until the seitan is firm on top, adding more water to the roasting pan if necessary. Cool the seitan to room temperature and quarter it into 4 equal squares ( 1 pound each ).