Over the weekend my friend Jenna and I did a cooking demo at the Bethlehem VegFest in Bethlehem, PA. We made Jenna’s seitan tacos, which the crowd really enjoyed. If you’re not familiar with seitan, it’s a “wheat meat” that can be used in recipes that call for chicken or beef. Packaged seitan can be found in grocery stores near the tofu, or you can make your own.

Ingredients:

2 tablespoons olive oil

1 medium sized red onion, thinly sliced

5 cloves of garlic, minced

4 cups sliced Seitan

2 tablespoons soy sauce

Juice of 1 lime

1 cup vegan mayo

1 tablespoon chipotle powder

Juice of 1/2 a lime

1/4 teaspoon salt

3 cups shredded romaine lettuce

1 cup small diced pineapple or mango

2 tomatoes, small diced

1/2 cup of cilantro leaves

1 package soft taco shells

Preparation:

Heat oil in a large sauté pan over medium-high heat. Add the onions and garlic and sauté for 1 minute. Mix in the sliced Seitan, lower the heat to medium and cook 5-7 minutes until the Seitan starts to brown and the onions are mostly cooked. Pour in the soy sauce and lime juice and cook 1 minute to combine flavors.

For the mayo combine the vegan mayo, chipotle powder, lime juice and salt in a bowl.

To assemble lay out all the tortillas. Spread a heaping spoonful, of the chipotle aioli in the middle of the tortilla. Portion out the soy-lime Seitan on top of the mayo then load on the lettuce, mango or pineapple, cilantro and tomatoes.