Sunday, December 1
Marinated Seitan Tacos
I came across a package of steamed red seitan (from Viva Vegan) in my freezer and realized that I needed to go ahead and use it up, based on the date on it. I decided to make tacos, because a) I wanted tacos and b) we had some queso blanco from the nachos we made on Friday. (I didn’t blog about them this time, but they were pretty much the same as the last time we made them.) I poked around in Viva Vegan for a taco recipe for the seitan and came across the one for Chipotle, Seitan and Potato tacos. And then I just used the marinade portion and modified the rest. The recipe actually calls for the steamed white seitan (also from the same book), but I had red so that’s what I went with. I also didn’t feel like messing with potatoes, so there you go. I let the seitan marinate for about an hour while I prepped the rest of the ingredients and relaxed with a cold Negra Modello. Once it had soaked up enough marinade, I sautéed it in a pan until it was nice and crispy. While it cooked, I chopped up some red cabbage, onions and tomatoes. Seth likes cilantro a whole bunch, so I chopped some up for his tacos. He had hard corn taco shells and I had flour, because that’s how I roll. We warmed up the queso on the stove (it reheats really well) and I was very happy with how well it went with marinated seitan and crunchy cabbage.