My Biscuits Vegan Life

Here’s my second attempt at putting what I do regularly for cooking onto paper. It’s a weird thing for me to do, but I’m learning. This time I actually copied Leigh Ann’s clarity and added a clear (I hope) ingredient list. LOL. Enjoy

Maple Chorizo Seitan Tacos (prep ease = 1)

I love these and eat them all the time. This is what I’ve settled on, but you know how you like your tacos. Alter at will!

Ingredients:
8 oz package of Upton’s Chorizo Seitan
1/4 c. onion, finely diced
1/4 c. frozen corn (canned is fine too)
1/3 c. shredded vegan cheese (I have no preference in brand)
2 Tbsp. water
4 tsp. taco seasoning (I find this to be something you can use more or less of. Measure to your taste.)
1 Tbsp. maple syrup
1 tsp. fresh lime juice
2 leaves of finely chopped lettuce (I use romaine)
1 to 2 Tbsp. finely chopped cilantro
1/2 to 1 Tbsp. cooking oil
1 full piece of paper towel

a.) Place the oil into a skillet and heat on medium. Add the onion and sauté until translucent (a few minutes). Add the chorizo seitan to the pan. Add two tablespoons of water and taco seasoning to taste. Cook on medium heat for 4-5 minutes.

b.) Preheat the oven to whatever your taco shell instructions are. For these last ones I bought that was 425. Get yourself 3 taco shells. Then take a piece of paper towel and rip it into 3 parts. Ball those up. Gently stuff those towards the bottom of the taco shells. This will prevent the taco shells from closing up while cooking.

c.) Add the corn, maple syrup, and lime juice to the seitan mixture, stir, and continue to cook for 2-3 minutes. Then add the shredded cheese and stir. Turn the burner to low to melt the cheese and keep the mixture warm.

d.) Put those taco shells either on a baking tray or straight on the rack and cook for 2-3 minutes, or per the instructions on the box. While those are baking make sure you get your lettuce and cilantro ready.

e.) Once the shells are cooked, line the bottom of them with finely chopped lettuce. (Yes, the bottom of the taco!) Split the seitan mixture in half and put half away tomorrow’s tacos. (Yes, you can eat tacos every day!) Take the remaining half of the seitan mixture and split it into the 3 taco shells. Then garnish with the finely chopped cilantro. Voila!

Notes:
I like to put the lettuce on the bottom of the shell and the cilantro on the top to add moisture throughout the taco since I’m not adding sour cream (you can) or salsa (you can).
I don’t add a lot of things to my tacos, like mushrooms or peppers or whatnot, because I want that protein. And a 1/2 package of Upton’s chorizo seitan offers a whopping 34g of it! And each taco shell runs about 1g too. At 37g this is actually more protein that your body needs in one meal. (It tends to max out at 35.) But it’s easy to split the package and do it this way. I’m into easy – as you’ll find when I’m the one putting out a recipe. LOL.
That said, by all means change this recipe up for yourself. You can add salsa, or vegan sour cream for moisture. You can add whatever veggies you like. But I definitely recommend trying the chorizo seitan crumbles for these, specifically the Upton’s brand.