Recipe by Deirdre Imus, The Imus Ranch: Cooking for Kids and Cowboys
I recommend using all organic non GMO ingredients.
Seitan is sometimes called wheat meat because it’s made from gluten, which is the protein component of wheat with the starch removed. There are recipes for making it from scratch, which is pretty labor-intensive, but luckily you can also buy it ready-made at most health food stores. We love these meaty and cheesy tacos.
Preparation Time: 15 to 20 Minutes
Ingredients:
2 Tablespoons olive oil
3 Cloves garlic, peeled and minced
1/2 Medium red onion finely chopped
4 Ounces seitan, minced- For gluten allergies you can substitute Quorn
1 Tablespoon dried oregano
Salt to taste
6 6-inch flour tortillas- For gluten allergies there are many gluten free choices (Mission, Udi's, Rudi's)
2 Cups grated soy cheddar cheese or cheddar cheese
1 Avocado, thinly sliced into 12 segments
Cooking Time: 20 to 25 Minutes
Heat 1 tablespoon of the oil in a saucepan over medium heat. When the oil is shimmering, add the garlic and onion and sauté until the onion is tender, about 5 minutes. Add the seitan, season with the oregano and salt, and stir; cook the mixture over medium heat 10 to 15 minutes, until it begins to get crisp.
Brush a large frying pan with some of the remaining oil, add a tortilla, top it with 1/6 of the onion mixture, and sprinkle with 1/6 of the cheese. Add 2 avocado slices to each tortilla. Using a spatula, fold the tortilla over the filling; press down, allowing the cheese to melt. As each taco is done, remove it from the pan and keep warm in a 200 degree F. oven while you continue with the rest of the tortillas, onion mixture, and cheese.
Makes 6 Servings
Reprinted with permission from the National Bestseller, The Imus Ranch: Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.