A festive take on everyday soft tacos. Smokey Bbq seitan, spicy, crunchy kimchi, smooth edamame hummus, and sweet potato spears come together in soft corn tortillas to make the perfect summer meal. Feel free to save time and use your favorite store bought seitan.
Heat the oven to 350 degrees Fahrenheit.
In a blender place tomato paste, tahini, soy sauce, liquid smoke, nutritional yeast and broth. Blend until smooth.
In a large bowl place the vital wheat gluten, smoked paprika, garlic powder and onion powder. Stir to combine.
Pour in the liquid from the blender to the dry ingredients and stir until a loose dough forms. It will seem terribly mushy, fear not.
Roll up your sleeves and knead the dough with your hands for 3-4minutes to activate the gluten.
Form the dough into a ball and press and shape the dough into a rectangle about 8"x"6 and 1 1/2 inches tall.
Lightly grease a baking pan and place the rolled out seitan rectangle in it. Bake in the center of the oven for 25 minutes and remove from oven.
Once cool enough to touch cup it into the sized chunks you wish for your tacos.
Place all of the ingredients into a food processor or blender and blend until smooth.
Place all of your sauce ingredients into a sauce pan and simmer on low, stirring occasionally. At some point in the next 20-30 minute you will see that the frenetic little bubbles have turned to slow and lazy bubbles. You are close. Once the sauce coats the back of a spoon turn off the heat.
Turn the broiler (oven grill) to high.
Place your cut up seitan into an oven safe pan. Pour the bbq sauce over and the seitan and stir to coat. Place your pan of seitan under the grill on the top rack of your oven and broil on high until the seitan has gone all caramelized and a bit charred around the edges.
Now you assemble your tacos, a smear of edamame hummus, some seitan, a few spears of sweet potato, a sprinkle of scallions and a dollop of kimchi.