Rating: 4.5 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Seitan has a neutral flavor and a chewy, meatlike texture. Look for it in the refrigerated sections of health food stores or Asian markets. It may also be labeled wheat gluten.

Recipe by Cooking Light June 2002

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Credit: Becky Luigart-Stayner; Jan Gautro

Recipe Summary test

Yield:
6 servings (serving size: 2 tacos)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium heat. Add onion, oregano, garlic, and jalapeño; cook 8 minutes, stirring frequently. Stir in sherry, soy sauce, beans, and seitan; bring to a boil. Cook 7 minutes or until liquid almost evaporates. Sprinkle with black pepper.

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  • Prepare taco shells according to package directions. Spoon about 1/3 cup bean mixture into each shell; top each taco with about 2 1/2 tablespoons lettuce and about 2 1/2 tablespoons Avocado Salsa.

  • (Totals include Avocado Salsa)

Nutrition Facts

283 calories; calories from fat 30%; fat 9.3g; saturated fat 1.2g; mono fat 5.7g; poly fat 1.6g; protein 20.4g; carbohydrates 30g; fiber 7.6g; iron 2.8mg; sodium 792mg; calcium 58mg.
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