Vegan Seitan Tacos

In a large bowl, whisk together well the vital wheat gluten, nutritional yeast, onion powder, garlic powder, cumin, chili powder, salt, smoked paprika.
In a separate bowl, measure out the water. Gradually add the water to your dry ingredients while stirring until a dough begins to form.
Turn the dough onto a lightly floured surface (using a bit of additional vital wheat gluten if necessary) and knead for 2–3 minutes until it becomes elastic and uniform. Let the dough rest for 5–10 minutes to allow the gluten to relax. This short resting period helps keep it manageable.
Instead of forming one large loaf, tear or cut the dough into small, bite-sized pieces. You will be putting the pieces in a food processor after it is cooked so don’t spend too much time on this part. Just make them somewhat consistent in size.
Bring your broth (water or vegetable broth with optional aromatics) to a simmer in a large pot. Gently add your seitan pieces to the broth, cover, and let simmer on low heat for about 45 minutes. Stir occasionally to ensure even cooking.
After simmering, drain the seitan and let it cool slightly. For a more ground-beef–like texture, use your food processor and pulse a few times to cut up the seitan to your desired size.
Pan-fry the crumbled seitan in a lightly oiled skillet over medium-high heat with a little extra salt, pepper, or chili powder to taste.
Your ground beef–style seitan is now ready to be used in tacos. Combine with your favorite taco fixings like salsa, lettuce, avocado, and any other toppings you enjoy!

Equipment

Ingredients

Dry Mix

Wet Mix

Broth for Simmering

Instructions