Asian Seitan Tacos

These were one of the first vegan dishes I had on my menu and we quite liked them so I made them again! I have drastically simplified the recipe so it only sort of resembles the one out of Conscious Cook. They are delicious - especially served alongside Cool and Spicy Slaw and sauteed baby summer squash!

Asian Seitan Tacos
Mix together following ingredients. Set aside.
2 T rice vinegar
2 T sugar
1/2 t Dijon mustard
5 T canola oil
1 T sesame oil
1/2 T sesame seeds

Filling:
1/2 T canola oil
1/2 T minced fresh ginger
1/2 T minced fresh garlic
4 cups finely diced seitan (I used chicken style - store-bought because I think it holds up better in this recipe)
4 cups sliced cabbage
2 T soy sauce
1 T rice vinegar
2 T sorghum (resembles honey - sub agave instead if you'd like)

In a large skillet, heat oil. Add ginger, garlic and seitan. Cook until all are beginning to brown. Add cabbage. Stir-fry 2-3 min. Add soy sauce, vinegar and sorghum. Cook additional 2-3 min. Pour dressing (above) over mixture and cook 5 min.

For taco shells:
16 wonton wrappers
canola oil
In a frying pan, heat enough oil to reach 1/4 in in bottom of pan. Fry wrappers until golden in the shape of tacos.

Assemble tacos by filling fried wrappers with seitan mixture.

Cool and Spicy Salad (modified from Speed Vegan)
5 T canola oil
1/2 T dried minced onions
1/2 t garlic powder
3 T rice vinegar
2 T Sriracha sauce
1 T sorghum
1/2 t sea salt
1/4 t ground black pepper
2 T minced fresh cilantro
3 cups shredded red cabbage. Combine all ingredients except cabbage. Stir until well combined. Toss with cabbage. Let sit for about 30 min if possible to allow flavors to meld.