Easy vegan tacos
Make these tasty vegan tacos with a smoky-sweet salsa and pack in all of your 5-a-day in one meal. Kiwi brings a moreish, fruity dimension to the salsa
Vegan jerky
- Preparation and cooking time
- Prep:
- Cook:
- plus 30 mins freezing
- Easy
- Makes 20-25 pieces
Skip to ingredients
For the seitan jerky
- 140g vital wheat gluten flour
- 115ml vegan low-salt beef or veg stock
- 1 tbsp low-salt soy sauce
- 2 tsp miso paste
- 1 tsp smoked paprika
- 1 tsp garlic granules
- 1 tsp ground ginger
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp dark agave nectaror maple syrup
For the jerky sauce
- 1 tbsp low-salt soy sauce
- 1 tsp dark agave or maple syrup
- ½ tsp garlic powder
- ½ tsp ground ginger
- 1 tsp sesame oil
Nutrition: Per serving (25)
- kcal31
- fat0.4glow
- saturates0g
- carbs2g
- sugars1g
- fibre0g
- protein5g
- salt0.2g
Method
step 1
Put the wheat gluten flour in a bowl. Blitz the rest of the seitan jerky ingredients in a food processor until smooth. Pour the liquid into the wheat gluten flour and mix until fully combined.
step 2
Knead the seitan dough for a couple of minutes, then cut in half and shape into two logs. Freeze for 30 mins, or until firm. Heat the oven to 120C/100C fan/gas ½.
step 3
Whisk the ingredients for the jerky sauce together in a bowl until combined. Remove the seitan from the freezer and cut into thin slices. Dunk each slice into the jerky sauce, then lay on a baking sheet lined with baking parchment.
step 4
Bake for 1 hr, turning after 30 mins. Check its progress – when done, the thicker parts of the jerky should be soft, and the thinner parts slightly crunchy. Thicker-cut slices may take another 30 mins. Leave to cool, then store in an airtight container. Will keep in the fridge for up to a week.
