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.
- 2 tablespoons olive oil, divided
- 1 16-ounce package prepared seitan, chopped 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 (try baby portobello or button)
- Salt and pepper (to taste)
- 8-10 corn tortillas
- 1/2 tomato, diced
- 1/2 cup guacamole (optional)
Gather the ingredients.
Saute seitan strips in one tablespoon of oil until well browned, about 5-6 minutes, stirring occasionally to make sure they cook evenly.
Stir in soy sauce, chipotle, paprika, cumin, and chili powder and heat, stirring to combine well, for just another minute or two.
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.
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.
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.
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.