Seitan street tacos


We’re trying to follow a starchy carb-free, sugar-free diet right now. It’s been brutal, especially while maintaining our vegan standards. But I think that restrictions make me more creative, which brought me to seitan street tacos. Takes maybe 10 minutes to prepare, and about 2 minutes to comsume. No sugar, no bready floury crap that our bodies don’t need, All Yum.

1/2 pound of seitan, cut into thin strips (We use Isa’s Homemade Seitan recipe from Post Punk Kitchen – it’s amazing)
1 onion, sliced into crescents
Salt and pepper to taste
Cayenne pepper to taste
2 avocados
Juice from one lemon
2 tbsp salsa
1 can black beans
1 handful rainbow chard
1 tub of salsa
Corn tortillas (make sure these don’t have wheat in them, many do!)

1. Saute onion in olive oil until browned. Add seitan strips and salt & pepper, and cayenne pepper to taste. Saute until browned. Set aside.

2. Peel and mash the insides of the avocados. Mix in the lemon juice and 2 tbsp salsa. Set aside. This is your guacamole.

3. Heat black beans until warm, set aside.

4. Slice chard into ribbons, set aside.

5. Heat tortillas, about 6 at a time, in a microwave for 45 seconds, set aside.

6. Assemble as desired (I layered from tortilla to top: black beans, guacamole, seitan and onion mixture, chard), top with salsa and chow down.

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