Soft tacos with marinated seitan and purple cabbage, grilled red peppers, corn and red onion, cilantro, avocado cream and a side of refried black beans.
1 box Seitan
1-2c vegetable broth, as needed
1/2 small purple cabbage, sliced thinly
1 ear of corn, grilled
1/2 red onion, sliced thin and grilled
1 red pepper, sliced into strips and grilled
Soft tortillas, thrown on the grill to warm
1 tsp red pepper flakes
1/8 white onion
1/8 purple onion
2 TB fresh oregano
2 tbl olive oil
3 cloves of garlic
1 tbl cumin
1/2 tsp Cajun
3/4 tsp liquid smoke
Combine all marinade ingredients in a food processor and pulse until a paste. Combine seitan, marinade, cabbage and 1 cup vegetable broth in a crock pot on high and cook for 3 hours. Adding more vegetable broth for moisture if necessary. Pick out seitan and shred with two forks.
3 garlic cloves
1/4 non dairy milk ( I used soy creamer I had left over from the other night)
handful of cilantro
2 tbl vegan sour cream
1 tsp of salt
Combine avocado, garlic and cilantro in a food processor. Pulse. Add lime juice. Add 1/4c of milk (or more as needed) and pulse, when the dressing is bright green and slightly thick still, stop adding milk. Salt to taste.
Assemble soft tacos!