Homemade seitan thrown into some tacos


The directions below were lifted off the Bob’s Red Mill website being that it was the product I used to make this. It should be available at Whole Foods or online.

2 cups Water
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Marjoram
1/2 tsp Sage

2 Tb Soy Sauce
2 Tb Molasses
6 cups Water

Bring to a boil the water for the broth, molasses and soy sauce.

Mix together the gluten flour and spices. Add water to mixture and stir into a sponge-like dough. This should not be excessively wet. Knead dough a minute to make dough tougher and more elastic. Cut into 2 x 2 inch pieces and place into boiling broth. Cook in broth for about 1 hour, lowering heat as needed. Drain and use seitan for a stir-fry, sandwiches, stews and more.

Makes 12 servings.


Yesterday was National Taco Day (I know, horrible that I didn’t even make a post about it…and I’m the taco hunter!) so for dinner I made some tacos up with this seitan. By itself, the seitan is lacking. It’s a little rubbery and doesn’t have a ton of flavor. I think some tweaking to the recipe is definitely in order. Especially adding some authentic Mexican spices.

My tacos consisted of some chopped grilled onion, cilantro, a touch of cotija cheese and a light drizzle of Whole Foods Chipotle Ranch salad dressing to add a little fat to the otherwise extremely healthy and reasonably light meal. I tossed the corn tortillas in a skillet for about 20 seconds on each side to warm and char just a bit. For a quick vegetarian meal, it was pretty tasty. A side of my guacamole rounded the evening out.

Check it out and let me know what changes you made to the recipe…if any.


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