Ingredients
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1 lb (450g) plain seitan, cut into 1-inch cubes seitan1 lb (450g) plain seitan, cut into 1-inch cubes
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1 cup fresh pineapple, cut into 1-inch chunks pineapple1 cup fresh pineapple, cut into 1-inch chunks
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1 large red onion, cut into 1-inch pieces red onion1 large red onion, cut into 1-inch pieces
Directions
Marinate the seitan in a bold, smoky-sweet adobo, skewer with pineapple and onion, then grill for authentic al pastor flavor with a vegan twist. Serve in tortillas for tacos or enjoy as a main with sides. If using wooden skewers, soak them in water for 30 minutes prior to grilling to prevent burning. You can substitute soy curls or extra-firm tofu for seitan for a soy-based or gluten-free option.
Steps
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1
Done
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Soak the dried guajillo and ancho chiles in hot water for 10 minutes until softened. Drain. |
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2
Done
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In a blender, combine soaked chiles, garlic, pineapple juice, apple cider vinegar, tomato paste, oregano, cumin, smoked paprika, cinnamon, salt, black pepper, and maple syrup. Blend until smooth. |
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3
Done
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In a bowl, toss seitan cubes with the adobo marinade. Marinate for at least 30 minutes (or up to 2 hours for deeper flavor). |
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4
Done
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Thread marinated seitan, pineapple chunks, and red onion pieces onto skewers, alternating as you go. |
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5
Done
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Preheat grill or grill pan to medium-high heat. Lightly oil grates if not nonstick. |
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6
Done
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Grill skewers for 8-10 minutes, turning occasionally, until seitan is slightly charred and pineapple is caramelized. |
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7
Done
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Serve hot, with warm corn tortillas, fresh cilantro, lime wedges, and pickled red onions, if desired. |
