Mock Duck Tacos

This is another gem from the Spoonriver Cookbook.  If you've never tried mock duck (aka seitan) before, you're in for a treat.  It's essentially wheat gluten, so it is a really great source of plant-based protein.  It's great in a dish like this, where it is hearty (fine, I'll say it, MEATY) enough to stand up to anything.  Serve with your favorite salsa, and sour cream, and a side dish of beans or rice, and you have a great meal in no time at all.

Ingredients

olive oil
1 onion, chopped
1 bell pepper (any color variety will do)
1 jalapeno pepper, chopped
3 cloves garlic, minced
1 tablespoon chilli powder
1 10 oz can of traditionally seasoned seitan (I can find this in the Asain food aisle. Otherwise, 1 8oz container of seasoned seitan will do, which is generally found in the refrigerated section, by the tofu).

Juice from 1/2 lime
3 tablespoons soy sauce
1/2 cup frozen corn (optional)
16 corn tortillas
shredded cheese

salsa/sour cream and whatever else you like with your tacos

Directions

Preheat oven at 400 degrees.

Remove mock duck from packaging and squeeze get rid of most of the liquid.  Chop finely, and set aside.

Heat oil in skillet.  Add onions and peppers and saute for 5 minutes.  Add garlic, and chilli powder and cook 2 minutes.  Add mock duck, lime juice, corn (optional) and soy sauce.  Cook over medium heat until everything is heated through.

Brush both sides of the corn tortillas lightly with olive oil, and place on a baking sheet.  Place about 3 tablespoons of the mock duck mixture on the tortillas and sprinkle with some cheese.  Bake at 400 degrees for 6-8 minutes, or until sizzling and tortillas are starting to turn golden brown.  Enjoy with sour cream and salsa.

We also enjoyed these with pinto beans, the recipe for which you'll find here.