BBQ seitan tacos with coleslaw

Ingredients

• Main filling
• 1 kg État Végétal seitan
• 360 ml BBQ sauce (reduced sodium)
• 60 ml neutral oil
• 5 g smoked paprika
• 2 to 3 g black pepper
• Coleslaw
• 1.2 kg shredded green and red cabbage mix
• 120 ml apple cider vinegar
• 85 ml maple syrup
• 60 ml oil
• Salt and pepper to taste
• Lime mayo
• 500 ml vegan mayonnaise
• 3 limes (juice and zest)
• Chopped fresh cilantro, to taste
• Water as needed, to adjust the texture
• Assembly
• 24 wheat tortillas (2 per serving)
• Fresh cilantro for garnish

Method

1. Prepare the BBQ seitan. Heat the oil and sauté the seitan for 6 to 8 minutes. Add the BBQ sauce and simmer for 3 to 5 minutes, until lightly caramelized.
2. Make the coleslaw. Mix all the ingredients and refrigerate for at least 30 minutes.
3. Make the lime mayo. Mix the mayonnaise with the lime juice and zest, then stir in the cilantro. Adjust the texture with a little water.
4. Assemble and serve. Lightly warm the tortillas. Add the coleslaw, then 84 g of seitan per serving. Finish with a drizzle of mayo and fresh cilantro.