When Vegan MoFo started last week I said that Tuesdays would be dedicated to book reviews. (And boy do I have a stack of books to review!) But I had a busy weekend and I didn’t have a chance to sit down and write a review of the book that I had in mind for today. So instead, today’s post is the recipe for seitan tacos that my friend Jenna from Good Good Things came up with our cooking demo at the Bethlehem VegFest on Saturday. These yummy tacos came together really quickly and the audience loved them. You can use store bought seitan or you can follow Jenna’s recipe to make your own.
Soy-Lime Seitan Tacos are Not Just for Tuesdays!
These tacos are easy to make, so they’re a perfect weeknight meal. I love how the coolness of the mango offsets the heat from the chipotle mayo. The tanginess of the lime adds an extra depth of flavor. I hope you enjoy these tacos as much as I do!
Soy-Lime Seitan Tacos with Mango and Chipotle Aioli
- 1 tablespoon olive oil
- 1 medium sized red onion, thinly sliced
- 5 cloves garlic, minced
- 4 cups sliced seitan
- 2 tablespoons soy sauce
- Juice of 1 lime
- 1 cup vegan mayo
- 1 tablespoon chipotle powder
- Juice of 1/2 a lime
- 1/4 teaspoon salt
- 3 cups shredded romaine lettuce
- 1 cup diced pineapple or mango
- 2 tomatoes, small diced
- 1/2 cup cilantro leaves
- 1 8-count package soft taco shells
Heat oil in a large sauté pan over medium-high heat. Add the onions and garlic and sauté for 1 minute. Mix in the sliced seitan, lower the heat to medium and cook 5-7 minutes until the Seitan starts to brown and the onions are mostly cooked. Pour in the soy sauce and lime juice and cook 1 minute to combine flavors.
For the mayo combine the vegan mayo, chipotle powder, lime juice and salt in a bowl.
To assemble lay out all the tortillas. Spread a heaping spoonful, of the chipotle aioli in the middle of the tortilla. Portion out the soy-lime seitan on top of the mayo then load on the lettuce, mango or pineapple, cilantro and tomatoes.
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