Vegan Backyard Seitan Tacos
A backyard vegan seitan taco with bell pepper and spinach, finished with miso paste and nutritional yeast, served over whole wheat pasta.
Total time
27 min
Prep
10 min
Cook
17 min
Difficulty
medium
Cuisine
Vegan
veganvegetarian
Ingredients
600gseitan
200gbell pepper
1 cupspinach
1 cupwhole wheat pasta
1/4 cupmiso paste
1 tspnutritional yeast
2 tbspolive oil
to tastesalt and black pepper
Instructions
1
Slice the seitan and sear it over medium-high heat until well browned, about 4 minutes.
2
Add the bell pepper and spinach, cooking until softened, about 3 minutes.
3
Stir in the miso paste and nutritional yeast for 3 minutes.
4
Cook the whole wheat pasta separately and drain.
5
Let everything simmer for about 6 minutes so the flavors meld.
6
Taste and adjust the seasoning.
7
Serve hot over the whole wheat pasta, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
121
Protein
4.4g
Fat
8.1g
Carbs
9.3g
Fiber
3.3g
Sodium
600mg
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