Whoa…time to catch up on some posts here. After the family visiting and the mad dash to paint the living room and dining room, I finally had some time to cook this week! I’ve been busy whipping up some delicious vegan happy hour food that I think is just going to tickle your fancy…or tickle your Elmo…or both, whatever. This vegan recipe for chipotle seitan & pineapple is a cool fusion of flavors that will tickle your taste buds.
So all the tickle references are just so I could post this…
Oh Jermaine…you so crazy. Crazy like a fox! Just as the chipotle seitan & pineapple tacos bring together sweet and spicy in perfect harmony, Jermaine at some point seamlessly brought together a member of the Jackson Five and…DEVO?!
Chipotle Seitan & Pineapple Tacos
- 1 package seitan
- 1 – 14/15 oz can diced pineapple (you’ll need the pineapple juice too)
- 2 cloves of garlic – minced
- 1 – 7 oz can chipotles in adobo sauce
- 1/2 tsp salt
- 1/2 tsp fresh ground black pepper
- 1 medium onion – sliced thin and then quartered
- 1 cup shredded cabbage
- 1/2 cup chopped cilantro
- 2 tbsp olive oil
- 8 of your favorite soft taco tortillas
Chop the seitan into very small pieces and place into a medium sized mixing bowl. Add the garlic, salt, pepper and onion to the bowl.
Finely chop 2 or 3 (do 3 if you like it hot like I do) of the chipotle peppers and add to the bowl. Add 2 tbsp of the adobo sauce from the canned chipotles to the bowl. Add 1/4 cup of the juice from the canned pineapple to the bowl. Mix until everything is evenly coated and then place in the refrigerator to marinate for 20 minutes.
While the delicious flavors mingle in the fridge, briefly fry the pineapple chunks in a pan over medium heat (no oil required). Set aside. This is an optional step but I feel that it makes the pineapple sweeter to balance out the chipotle.
Heat the 2 tbsp of olive oil in a large frying pan over medium-high heat and add the contents of the bowl that was marinating in the fridge. Simmer the taco filling until everything is well heated through and the seitan is slightly browned then turn the heat off. Add the pineapple chunks and mix everything well.
Scoop some taco filling onto a heated tortilla and top with a pinch of the cilantro and a pinch of the cabbage. Enjoy!