It’s winter and we want Tacos (although we kind of always want tacos). Better still? A Taco Salad. Hold that. A VEGAN Taco Salad. Made with our Seitan. Lucky for us, our friends at Hipster Food have conquered our craving with this incredible recipe! Eat on, meatless mavens!
Vegan Seitan Taco Salad
We eat taco salad at our house at LEAST once a week. Its mixture of textures, flavors, and temperatures are so satisfying, and it doesn’t take much effort to make. It makes for a good party food or a “it’s really late at night and we have no ingredients” kind of meal. Like making regular tacos, you can really add or subtract whichever ingredients you like - so you could easily switch out the lentils for beans, or add hot peppers if you want it spicier. Up to you!
1 large sweet potato
1.5 cup lentils (or 1-2 cans beans)
1 large red onion, loosely chopped
1 large bell pepper, loosely chopped
2 medium cloves garlic, minced
1 can sweet corn
oil or coconut oil
2 hass avocados
1 package Westsoy Cubed Seitan
2 tsp sriracha, or to taste
pinch each garlic powder, onion powder, paprika
sea salt & cracked pepper
1. Chop up the potato & put it in a pot of boiling water. Rinse the lentils and remove any debris, then put in a pot of salted boiling water. (If you’re using canned beans there’s obviously no reason to boil them. Just add them in at step 5.)
2. Chop the onion, peppers, and garlic. Put them in a hot pan with the corn and oil. Let cook on medium-high until the onions are translucent, stirring occasionally to prevent burning.
3. Meanwhile, halve the avocados, remove the pits, and scoop the flesh into a bowl. Using a potato masher (or fork, but the masher is so much easier) mash the avocado with some sea salt and freshly cracked pepper. Set aside with one of the pits in the bowl, to prevent browning.
4. When the onions & peppers are ready, add in the cubed seitan. Add the sriracha and spices and turn the pan down to medium heat.
5. The lentils should be ready soon. When they are, add them into the onion/seitan pan.
6. The sweet potatoes should be ready once you’ve done that. In a bowl or colander, stir them together with a pinch of sugar and some sea salt.
7. Serve everything hot. Crunch up the chips in your bowl and add the foods you prepped, mix them together and chow down.
This week’s post for Westsoy: taco salad with seitan & sweet potatoes. This is one my absolute favorite meals to make, and I hope you like it too! :)
We’ve partnered with Hipster Food, one of our favorite vegan tastemakers, to celebrate the success of our tumblr so far! For the month of January, we’ll be posting original vegan recipes featuring WestSoy deliciousness!
Tofu Lasagne Rolls
Yields 4 servings
These lasagne rolls are a great way to make a “fancy”-looking dinner without it actually taking that much time or effort. Filled with a fresh Westsoy tofu ricotta and topped with a hearty tomato sauce, this is a flavorful meal that’s perfect for cold days this winter.
This makes enough for a square glass pan, if you’re going for a rectangular pan I’d double everything here. Serves 4.
Tofu Ricotta Ingredients
1 block firm Westsoy tofu
1 tbsp garlic powder
2 tsp onion powder
2 tbsp nutritional yeast
1 tsp salt
few cracks of freshly ground pepper
(optional but highly recommended) handful fresh basil leaves, minced
11 sheets lasagne
1 28oz. can crushed tomatoes
1 small onion, diced
2 medium cloves garlic, minced
2 handfuls button mushrooms, diced
2 heaping handfuls spinach, or destemmed & chopped kale
1 tbsp balsamic vinegar
1 tbsp olive or coconut oil
salt & pepper
1. Mash all of the tofu ricotta ingredients together with a fork, until it’s broken apart and the consistency of ricotta. Set aside.
2. Set your oven to 350°F. Put the lasagne into a pot of boiling water and let cook until tender, about 10-15 minutes.
3. Meanwhile, cut up your vegetables. Toss the onion, garlic, and mushrooms into a large hot pan with the oil. Let cook on high until the onions are caramelized, about 5-7 minutes. Stir every so often to prevent burning.
4. Toss the greens, crushed tomato, and balsamic vinegar into the pan. Let cook on medium-low for another 10 minutes. At the last minute, add the salt & pepper to taste.
5. When everything’s prepped, pour a layer of sauce on the bottom of your baking pan. Take a cooked lasagne sheet and spread on the ricotta. Roll it up and place in the pan. Repeat until the pan is full. Pour the rest of the sauce on and put it in the oven for 30 minutes.
Serve with almond parmesan & fresh basil, and maybe some quickie garlic bread. Enjoy!
So happy to be making some of our favorite (ever) unposted recipes for one of our favorite foods. These lasagne rolls are loved by everybody who comes over to our house :)