Vegan Seitan Tacos With Roasted Vegetables

Vegan Seitan Tacos with Roasted Vegetables

The Spruce / Ali Redmond

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
388 Calories
10g Fat
44g Carbs
35g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 388
% Daily Value*
Total Fat 10g 13%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 394mg 17%
Total Carbohydrate 44g 16%
Dietary Fiber 8g 28%
Total Sugars 7g
Protein 35g
Vitamin C 78mg 388%
Calcium 146mg 11%
Iron 4mg 24%
Potassium 814mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Vegetarian seitan tacos made with store-bought seitan (or homemade seitan, your choice), along with some roasted vegetables and seasoned well with chipotle, cumin and chili powder and stuffed into tortillas for homemade vegetarian seitan tacos. If you like Mexican vegetarian food, these "meaty" vegetarian and vegan seitan tacos won't disappoint.

Ingredients

  • 2 tablespoons olive oil, divided

  • 1 (16-ounce) package seitan, cut into thin strips

  • 1/2 teaspoon soy sauce

  • 1/2 teaspoon paprika

  • 1/2 teaspoon cumin

  • 3/4 teaspoon chili powder

  • 1 zucchini, quartered

  • 1 red bell pepper, quartered

  • 5 mushrooms, such as baby bella or button

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 8 to 10 corn tortillas

  • 1/2 tomato, diced

  • 1/2 cup guacamole, optional

Steps to Make It

  1. Gather the ingredients.

    Vegan Seitan Tacos with Roasted Vegetables ingredients

    The Spruce / Ali Redmond

  2. Saute seitan strips in one tablespoon of oil until well browned, about 5 to 6 minutes, stirring occasionally to make sure they cook evenly.

    vegan seitan cooking in a skillet

    The Spruce / Ali Redmond

  3. Stir in soy sauce, chipotle, paprika, cumin, and chili powder and heat, stirring to combine well, for just another minute or two.

    Stir in soy sauce, chipotle, paprika, cumin, and chili powder added to the seitan in the skillet

    The Spruce / Ali Redmond

  4. Place the chopped zucchini, red bell pepper, and mushrooms in a medium bowl and toss with the remaining tablespoon of oil. Season with salt and pepper.

    chopped zucchini, red bell pepper, and mushrooms in a medium bowl

    The Spruce / Ali Redmond

  5. Arrange the veggies in a single layer on a baking sheet and place under a broiler until they begin to brown and are cooked through about 10 to 15 minutes.

    vegetables on a baking sheet

    The Spruce / Ali Redmond

  6. To make your seitan and roasted vegetable tacos, warm the corn tortillas. Top each tortilla with a few of the veggies and a few pieces of sliced seitan. Top with sliced tomato, homemade guacamole or other taco fixings: sour cream, shredded lettuce, fresh chopped cilantro, salsa or hot sauce. Flour tortillas could also be used instead of corn tortillas for more of a fajita -style dish if you prefer.

    Vegan Seitan Tacos with Roasted Vegetables

    The Spruce / Ali Redmond

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.