Vegan Steak Tacos
Experience the bold and smoky flavors of Vegan Steak Tacos, a plant-based twist on a classic favorite that’s as satisfying as it is wholesome. This quick and easy recipe features thinly sliced seitan, marinated in a savory blend of low-sodium soy sauce, liquid smoke, lime juice, maple syrup, and vibrant spices like smoked paprika and cumin to deliver irresistible umami and a subtle hint of sweetness. Perfectly caramelized seitan is wrapped in warm, charred corn tortillas and topped with colorful garnishes including shredded red cabbage, creamy diced avocado, tangy pickled red onions, and fresh cilantro. With just 15 minutes of prep and 10 minutes of cooking time, these tacos make a fantastic weeknight meal or crowd-pleasing addition to your taco night spread. Complete the dish with a squeeze of fresh lime and your favorite toppings for a zesty, satisfying vegan creation the whole table will love!
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Recipe Information
Ingredients
- 300 grams Seitan (thinly sliced or cut into strips)
- 3 tablespoons Soy sauce (low-sodium preferred)
- 1 teaspoon Liquid smoke
- 2 tablespoons Lime juice (freshly squeezed)
- 1 tablespoon Maple syrup
- 1 teaspoon Smoked paprika
- 1 teaspoon Cumin powder
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil (divided)
- 8 pieces Small corn tortillas
- 1 cup Shredded red cabbage
- 1 cup Diced avocado
- 0.5 cup Fresh cilantro (chopped)
- 0.5 cup Pickled red onions
- 1 whole Lime wedges (for serving)
- Salt and pepper (to taste)
Instructions
In a medium bowl, whisk together the soy sauce, liquid smoke, lime juice, maple syrup, smoked paprika, cumin powder, and garlic powder to create a marinade.
Add the sliced seitan to the marinade, ensuring all pieces are evenly coated. Let it marinate for at least 10 minutes, preferably 30 minutes for deeper flavor (optional).
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the marinated seitan strips, cooking for 2-3 minutes per side until slightly crispy and caramelized. Remove from heat.
In a clean skillet, warm the corn tortillas for 30 seconds on each side until pliable and slightly charred. Keep them warm by stacking them under a clean kitchen towel.
Assemble the tacos by dividing the cooked seitan evenly among the tortillas. Top each taco with shredded red cabbage, diced avocado, pickled red onions, and chopped cilantro.
Drizzle a little olive oil over the tacos if desired, and garnish with a squeeze of fresh lime juice. Season with salt and pepper to taste.
Serve immediately with lime wedges on the side for an extra zesty kick.
Nutrition Facts
Calories |
1652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3855 mg | 168% | |
| Total Carbohydrate | 178.2 g | 65% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 23.7 g | ||
| Protein | 96.5 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 506 mg | 39% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2847 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
