Sink your teeth into these warm tortillas filled with smoky, caramelised seitan strips, drizzled with a rich BBQ glaze, and topped with fresh, crisp veggies. These Smokey BBQ Seitan Vegan Tacos bring together a medley of textures and flavours that burst in every bite—savoury, sweet, spicy, and tangy. Ideal for taco nights, parties, or just a fun and flavourful dinner, our Sticky BBQ Seitan Tacos are a must-try for anyone looking to spice up their vegan Tacos. This Vegan dish is perfect for those looking to add variety to their collection of Vegan recipes and lacto vegetarian recipes. Whether you’re hosting a casual dinner, treating yourself to a flavour-packed meal or it's Taco Tuesday, these Vegan tacos will go down a treat!
Recipe:
Serves: 4
Preparation time: 25 minutes
Cooking time: 15 minutes
Total time: 45 minutes
Ingredients:
For the BBQ Seitan:
400g seitan, cut into thin strips
1 cup BBQ sauce (check it's vegan)
2 tbsp olive oil
2 tbsp soy sauce or tamari
1 tbsp maple syrup
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper, to taste
For the Tacos:
8 soft tortillas
1 cup shredded red cabbage
1 cup shredded lettuce
1 red bell pepper, thinly sliced
1/4 cup chopped fresh coriander
1/4 cup chopped spring onions
1 avocado, thinly sliced
Fresh lime wedges, for serving
Method:
Start by preparing the BBQ marinade. In a mixing bowl, combine BBQ sauce, olive oil, soy sauce or tamari, maple syrup, smoked paprika, garlic powder, onion powder, salt, and pepper. Whisk until all ingredients are well incorporated.
Add the seitan strips to the bowl, ensuring each piece is thoroughly coated with the marinade. Let the seitan marinate for at least 15 minutes, or longer if you have the time, to deepen the flavour.
Heat a large skillet or frying pan over medium heat. Once hot, add the marinated seitan strips in a single layer. Cook for about 5-7 minutes on each side, or until the seitan becomes caramelised and slightly crispy around the edges. The BBQ sauce should thicken and adhere to the seitan, creating a delicious glaze.
While the seitan cooks, warm the tortillas in another skillet over medium heat for about 30 seconds on each side, or until soft and pliable. You want the tortillas warm enough to fold but not too hot that they become crispy.
Assemble the vegan tacos by layering a handful of shredded red cabbage and lettuce onto each tortilla. Add slices of red bell pepper, avocado, and the smoky BBQ seitan strips. Finish with a sprinkle of fresh coriander and chopped spring onions for a burst of freshness and crunch.
Serve immediately, garnished with lime wedges on the side. Encourage guests to squeeze fresh lime juice over their tacos for an added tangy flavour.
Additional Tips:
For a spicy kick, add some sliced jalapeños or a drizzle of hot sauce.
If you prefer a gluten-free option, use corn tortillas and replace the seitan with tofu or tempeh.
Pair these tacos with a side of guacamole or black bean salad to complete the meal.
Allergy information / alternatives:
To make this recipe gluten-free, substitute seitan with tofu or tempeh and use gluten-free tortillas.
For a soy-free version, replace soy sauce with coconut aminos and use chickpeas instead of seitan.
Nutritional Information (per serving):
Calories: 360 kcal
Protein: 18g
Fat: 14g
Carbohydrates: 38g
Fibre: 7g
Sugar: 12g
Salt: 2.3g
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
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