Seitan and Red Cabbage Tacos with Corn Avocado Guacamole

The meaty seitan with a bit of smoke and spices combine with the sauteed red cabbage and its acidity and charm mingling with the sweetness of the peppers and onions. Then comes the cream of the crop, corn and avocado guacamole.

Taco Filling:
2 tablespoon olive oil
4 oz seitan, cut in slivers
2 small red peppers
1 small yellow pepper
1/2 cup purple cabbage
1/4 of white onion
1 green onion
1 clove garlic minced
1 tablespoon fresh parsley
2 tablespoon store bought salsa
3 leaves fresh basil chopped
salt and pepper to taste

Lentils:
1 cup lentils
1/2 cup white onion chopped fine
1/2 cup of tomato puree
1 teaspoon butter
1 tablespoon extra virgin olive oil
1 tomato chopped
1 teaspoon red curry paste
1/2 teaspoon coriander
1 bay leaf
1 tablespoon coconut cream

Corn and Avocado Guacamole:
1 ripe avocado
1/4 cup canned cooked corn
1 green onion chopped
1 tablespoon store bought medium salsa
1 yellow tomato diced
1 tablespoon mayonnaise
1 basil leaf chopped fine
salt and pepper to taste

Tacos:
8 soft tortilla round

Garnish:
1 cup iceberg lettuce washed, spun and shredded.
1/4 cup sour cream
1/2 cup shredded cheddar cheese
1/4 cup store bought salsa

View the full recipe at Sugar Love Spices →