Summer Seitan Tacos
Ingredients
For the avocado dressing:1 large ripe Hass avocado, pitted and roughly chopped
¼ cup plain yogurt
½ cup roughly chopped cilantro
1 Tbsp. lime juice
¼ cup water
¼ tsp. salt
For the red cabbage slaw:
¼ head red cabbage, shredded
1 cup shredded carrots
3 green onions (white and green parts), chopped
¼ cup rice wine vinegar
½ cup orange juice
¼ cup olive oil
1½ Tbsp. agave nectar
¼ cup cilantro leaves
For the seitan:
8 oz. seitan strips
1 clove garlic, minced
½ tsp. ground cumin
½ tsp. ground paprika
½ tsp. chili powder
2 tsp. vegetable oil
½ onion, finely chopped
Salt and freshly ground black pepper to taste
Juice of ½ lime
For the taco filling:
1 Tbsp. vegetable oil
½ onion, finely chopped
2 cloves garlic, minced
1 jalapeño, ribs and seeds removed, minced
Salt and freshly ground black pepper to taste
1 can black-eyed peas, drained and rinsed
5 oz. frozen corn
1 cup water
¼ cup chopped cilantro
6 soft-taco-size flour tortillas (check ingredient list to make sure they don't have lard, or use corn tortillas)
Toppings:
4 oz. goat cheese crumbles
3 radishes, thinly sliced (optional)
Sriracha
Preparation
For the avocado dressing:
• In the bowl of a food processor, combine all ingredients for the avocado dressing.
• Process until smooth and creamy, then taste for seasoning. Add more salt, if needed.
• Pulse a couple times to combine. Transfer to a bowl, cover with plastic wrap, and refrigerate until ready to use.
For the red cabbage slaw:
• In a large bowl, combine the cabbage, carrot and green onions.
• In a liquid measuring cup, whisk together the vinegar, orange juice, olive oil and agave.
• Pour the liquid over the cabbage mixture and stir to combine.
• Add the cilantro, season with salt and pepper, and stir to combine again.
• Set aside at room temperature until ready to use.
For the seitan:
• Drain the seitan strips. Discard the liquid and place the strips in a medium bowl.
• Add the garlic, cumin, paprika, chili powder and garlic. Stir to make sure the seitan is evenly coated.
• Set aside at room temperature to allow flavors to marry. Meanwhile, prepare the taco filling.
• To cook the seitan, heat the vegetable oil over medium or medium-high heat in a small nonstick skillet. Add the onion, season with salt and pepper, and cook until the onion is softened and translucent, 3 to 5 minutes.
• Add the reserved seitan mixture and lime juice, stir to combine, and cook until seitan is evenly browned, 8 to 10 minutes. Remove from heat and keep warm until serving.
For the taco filling:
• While the seitan is marinating, heat the vegetable oil in a large stainless skillet over medium or medium-high heat.
• Add the onion, garlic and jalapeño, then season with salt and pepper. Stir, then let the mixture cook until the onions are softened, 3 to 4 minutes.
• Add the black-eyed peas, corn and water. Turn the heat to high to bring the mixture to a boil, then reduce the heat back to medium-high and simmer until the liquid has evaporated, 10 to 12 minutes.
• Add the cilantro, then taste the mixture and season again with salt and pepper if needed. Remove it from the heat while you cook the seitan.
Assembly:
• To assemble the tacos, put a tortilla on a plate. Top with the slaw, then the black-eyed pea and corn mixture, seitan, goat cheese and radishes (if using).
• Drizzle with avocado dressing and drops of Sriracha.
