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These tacos are a great way to introduce vegan food to a crowd that doesn’t normally consume things like seitan, tofu, and tempeh. I served seventy of these (SEVENTY) to my friends at church the other day, and was elated when I got great reviews (because, honestly, I get a little nervous before I do things like this). I got comments on how they tasted so flavorful and “meaty,” and out of seventy tacos served, only one person said that he wasn’t a fan of seitan, but the flavors were good. Hey, if it’s one out of seventy, then I’m okay with that!

We had dinner with our friends later in the week, and I was asked to make these again. I’m telling you – lemongrass seitan will be a hit at your next taco party. Not only is it SO EASY to make (I’ve made it in many variations, including the lemongrass seitan bánh mì, and taught it a couple times in my cooking classes), they are QUICK to make. Personally, I like hosting dinners that are low-key and there’s not much cooking or prep involved. This is one of those dinners!

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Lemongrass seitan tacos with pickled radish
Print Recipe
Prep Time
25 minutes
Cook Time Passive Time
10-15 minutes 20 minutes
Prep Time
25 minutes
Cook Time Passive Time
10-15 minutes 20 minutes
Lemongrass seitan tacos with pickled radish
Print Recipe
Prep Time
25 minutes
Cook Time Passive Time
10-15 minutes 20 minutes
Prep Time
25 minutes
Cook Time Passive Time
10-15 minutes 20 minutes
Instructions
Pickled radish:
  1. In a small colander, sprinkle 1/4 tsp kosher salt on the radishes and wait 5 minutes, until the radishes release more water. Blot the radish slices with a paper towel.
  2. In a medium bowl, combine the vinegars, sugar, the remaining 1/4 tsp salt, and pepper. Stir. Taste and add more vinegar, sugar, or salt to your liking. Add the radishes and toss to combine. Add the cilantro; store it in the fridge, covered, for at least 30 minutes before using.
Lemongrass seitan:
  1. In a large bowl, combine the seitan, dark soy sauce, low-sodium soy sauce, light brown sugar, sesame oil, chili oil, garlic, and lemongrass. Toss to combine all ingredients.
  2. In a medium skillet over med-high heat, add the canola oil. When oil is shimmering and hot, add the seitan and marinade mixture. Stir-fry for about 5-7 minutes, until marinade begins to caramelize. Turn off the heat and mix in green onions, to cook with residual heat. You're ready to assemble!
Assemble:
  1. To assemble, warm tortillas in a clean pan over med-low heat. When warm, transfer tortillas to a plate. Scoop about 2 tablespoons of seitan mixture in the middle of each tortilla; top with a few slices of pickled radish and cilantro.
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