Tag Archives: Seitan

Korean BBQ Seitan Tacos

by CHEF ADAM SOBEL, THE CINNAMON SNAIL FOOD TRUCK.

mad taco

photo by Kate Lewis

Easy Korean BBQ Seitan Filling

1 package pre-made seitan

2 Tablespoons olive oil

3-5 Tablespoons smoked chili sauce or korean gochujang

Roughly chop the seitan.  Heat the olive oil in a sauté pan over a medium high flame.  Sauté the seitan for 5-6 minutes until lightly browned and seared. Add the chili sauce and continue to sauté for about another 2 minutes, until the seitan has absorbed most of the sauce.

Srichacha Cream

1 minced scallion

½ C. vegenaise or other vegan mayonnaise alternative

2 T. sriracha sauce

2 T. mirin

Combine all ingredients in a small bowl, whisking for about 30 seconds, until an even orange color develops.

Setting up the Tacos

8 corn tortillas (5-6 inch size for tacos)

2 C. baby arugula

2/3 C. kimchi (without fish)

¼ C. additional gochujang (optional for garnish)

3 T. toasted sesame seeds (optional for garnish)

¼ C. thinly sliced scallions (optional for garnish)

Warm the tortillas on both sides by placing them over a gas burner for about 10 seconds on each side.  Flip the tortillas with tongs. Lay out all the warmed tortillas.  On each tortilla, spread about 1 tablespoon of sriracha cream, a small pile of arugula, 2-3 tablespoons of kimchi, and 4 strips of tofu.  Optionally garnish each taco with additional gochujang, sesame seeds, and scallions.

Seitan Gyro72

Seitan Gyros

by Terry Hope Romero

Watch this recipe on Delicious TV’s Vegan Mashup

Gyro Roasted Seitan

Serves 4 along with sides or in a pita

[Sit Back & Simmer] [Beginner Cooking]

Seitan gets the gyro treatment oven roasted in a bracing marinade of olive oil, lemon juice, oregano and plenty of garlic. Construct gyro sandwiches with these tender tangy seitan strips (page XX) or for a complete Mediterranean meal serve with either Roasted Lemon Potatoes, Lemony Dill Rice, and Greek Village Salad.

¼ cup lemon juice

3 tablespoons vegetable broth or white wine

3 tablespoons olive oil

5 cloves garlic, peeled and minced

1 1/2 teaspoons dried oregano

½ teaspoon ground cumin

¼ teaspoon sea salt

2 cutlets of Lemon Olive Seitan (page XX), any Coriander Seitan variation (page XX), or 10 ounces commercially prepared seitan

1. Preheat oven to 400 degrees. In a 9 x 13 x 2 inch ceramic or glass baking dish whisk together all the ingredients except the seitan.

2. Slice seitan into strips no thicker than 1/4 inch. Add to marinade and flip strips several times to coat completely. Set aside to marinate while oven is preheating.

3. Roast the seitan for 25 minutes, turning the strips frequently with long handled tongs. Remove from oven and serve immediately.

Seitan Gyro Roll Ups

Makes 4 sandwiches

[Beginner Cooking]

Greek-themed street food at it’s finest! These toothsome sandwiches will satisfy serious cravings and if you already have a batch of seitan cutlets made can be pulled together quickly for hands-on weeknight dinners. While the seitan roasts it’s easy to prepare the rest of the sandwich ingredients. You can also shortcut the Cashew Yogurt Sauce and borrow the yogurt garlic sauce from the dumplings on page XX, but make sure to add the dill.

Note: For the most authentic sandwich possible look for thick, no-pocket pita bread. This is typical of Greek-style pita, and this style of pita is study and well suited for holding in all the heavy moist fillings of this rolled sandwich.

1 recipe Gyro Roasted Seitan, kept warm

1 recipe Cashew Yogurt Sauce

3 tablespoons chopped dill or 1 tablespoon dried dill.

2 cloves garlic, peeled and finely minced

4 Greek-style thick pita breads (see note)

4 teaspoons olive oil

Garnishes:

Diced red ripe tomato

Thin slices of peeled cucumber

Thin slices of red onion

1. Keep the seitan warm by covering the dish with foil. Stir the chopped dill and the garlic into the Cashew Yogurt Sauce and set aside.

2. Brush each pita with 1 teaspoon of olive oil. Preheat a cast iron skillet over high heat, then grill each pita for about 1 minute on each side until the bread is soft and the surface is gently toasted.

3. To assemble a sandwich, brush one side of a pita with a little cashew yogurt sauce. Fill with 1/2 cup or more as desired Gyro Roasted Seitan. Top with tomato, cucumber, and red onion. Drizzle on top more Cashew Yogurt Sauce as desired and roll the pita into a thick roll-up sandwich and eat immediately.

A few gyro twists include:

Use the Tadziki variation for the Cashew Yogurt Sauce.

Add a few slices of Oven Fried Zucchini or Eggplant to the gyro along with the seitan.

Stuff a few french fried potatoes into the sandwich along with the seitan. It sounds crazy but it’s also crazy delicious!

Checkout Terry’s latest book Vegan eats World