All hail seitan! One of the commonly used phrases in the modernist vegan lexicon.
Seitan is something I’ve only become familiar with the in the past year or so as it slowly begins appearing on more menus and is available in more shops. If you don’t already know seitan is wheat gluten. That might not sound so appealing but similar to tofu and tempeh it can take on all sorts of flavours and textures. It’s commonly eaten in eastern Nepal and Tibet where plants equal power. It’s commonly used these days in meat replacements like Pomodoro e Basilico’s ‘good’ burger and Temple of Seitan vegan fried chicken.
I do want to try and make it myself and have bookmarked Guac and Roll’s fit as fuck recipe but as Ava says herself it’s notoriously difficult to make – you’re working with gluten after all – so that has put me off.
Tacos are a brilliant meal as you can make them however you want. It’s all about the toppings. Toppings can make or break any dish.
They are also massively subjective. I’m all about piling it up and lashing it on. xxx food is not my game. I went for a classic radish and fresh chilli combo. What would have also worked well is fresh cabbage – perhaps pickled or a bit of smashed avocado.
I used the Wahaca flour and corn tortillas that you can pick up in Tesco which are the only ones I’ve come across. Would be good to know of any others – do share in the comments. If you’re not into bready tacos you can always replace with cabbage leaves as I did on an earlier taco extravaganza.
Celebrating #NationalCabbageDay with cabbage tacos filled with beans topped with homemade salsa, guac & @oatlyab creme fraiche. Sneaking into shot are some homemade nachos and a semi-rip off of @clubmexicana corn on the cob. Only a semi rip off as it was nowhere as banging as theirs, obvs. But they don't live in my house unfortunately to make it for me.
I used Viana organic seitan that I picked up in Beanfreaks in Cardiff but it’s also available online and I imagine in other health food shops around the UK. This pack cost about £3.50 which is pretty pricy but much cheaper than the equivalent would be for ‘good’ meat.
You’ll also notice that I’ve gone triple on my chillies. That might be too much for some people so lay or where relevant. Other sauces that would also work well would be coriander chutney or a chimiccuri sauce – I still need to try Jen’s mouth-watering recipe over on Win Friends with Salad.
These tacos don’t quite like up to Club Mexicana’s (who’s do?!) but they are a quick, tasty and colourful meal that can’t but make you happy.
What are your favourite taco fillings? Is there anywhere you love to get tacos? Share your thoughts and love for tacos below!
- Taco tortillas
- 1 tbsp vegetable oil
- 2 cloves of garlic, crushed
- ½ red chilli, finely diced
- One pack of seitan, 200g (see above)
- 1 red pepper, diced
- 1 tomato, diced
- ½ courgette, sliced
- Salad leaves
- 1 carrot, grated
- 2-3 radishes, sliced
- ½ red chilli, sliced
- Sriracha or sauce of choice
- fresh coriander
Slice the seitan and then cut each slice into thin strips.
Heat the oil in a frying pan and then cook the garlic and chilli until the garlic begins to brown.
Add the seitan and cook until browned.
Add the pepper and courgette and cook until slightly soft then add the tomato and cook for another minute or so. Taste and season accordingly.
Warm your tacos in the grill: sprinkle a little water and leave for 30 seconds each side, or microwave – again, sprinkle a bit of water and blast for 30 seconds then more if needed.
Lay on your plate and then start to build! I went for salad leaves, grated carrot, seitan filling, radish, chilli, Sriracha sauce and coriander. You could also use a nice sauce or dressing on the taco before you start to build them. Enjoy!