BBQ Seitan and Mushroom Tacos
I’ve had taco’s on my mind since our demo at the Bethlehem VegFest a few weekends ago where I made my new Soy-Lime Seitan Tacos. I’ve been coming up with a bunch of ideas for not so common taco options. My latest is what you see above. Seitan, mushrooms and a healthy dose of BBQ Sauce all topped off with a slaw.
This meal came about on one of those nights where I don’t know what to make and just sorta wing it as I go along. I have a lot of fun cooking like that. This particular night my husband took the kids on a walk to their Capoeira school. After dinner my husband said the reason he leaves the house with the kids when I’m cooking is because of how good the dinners are those nights. I’ll take that as a compliment although I think it could go both ways ;)
This recipe is all about approximations. Want more mushrooms? Add more. Less BBQ Sauce? Add less. You’ll get the idea.
BBQ Seitan and Mushroom Tacos w. Broccoli-Carrot Slaw and Apples
1 tablespoon olive oil
2 cloves of garlic, minced
1 small onion, medium diced
8 oz sliced seitan, homemade or store bought
1 cup sliced cremini mushrooms
1/4-1/2 cup of your favorite BBQ Sauce, we used Annie’s Original
1/2 cup favorite vegan mayo
1 heaping teaspoon whole grain mustard
1-2 teaspoons apple cider vinegar
1-2 teaspoons agave syrup
pinch of salt
1/2 a bag of Trader Joe’s Broccoli-Carrot Slaw
1 apple, thinly sliced
2 teaspoons lime juice
1 package small tortillas, heated until warm, I used wheat-corn tortillas from Trader Joes. I loved them!
Heat the olive oil in a medium sized saute pan over med-high heat. Add the garlic and onions and cook for 2 minutes. Add the seitan strips and mushrooms and cook until nicely browned and most of the liquid the mushrooms may release is gone, 5-7 minutes. Lower the heat and stir in the BBQ Sauce and heat about 2-3 more minutes to combine the flavors.
In the meantime using a medium sized bowl mix the vegan mayo, whole grain mustard, apple cider vinegar, agave syrup and salt until combined. Add the 1/2 bag of broccoli-carrot slaw and stir to combine. Set aside.
In a small bowl combine the apple slices and lime juice.
To assemble: place a heated small taco size tortilla on a plate and place a big spoonful of the seitan and mushroom mixture, top with smaller portion of slaw and add a few thinly sliced apples on top. Serve.
Can make 6-8 tacos.