2 tablespoons sesame oil
6-8 ounces seitan, chopped
a pinch of favorite Chinese spice mix
1 small cabbage head, finely shredded
2 carrots, shredded
8 green onions, chopped
1/4 cup hoisin sauce
1 tablespoon soy sauce (quality here makes a difference)
1 teaspoon garlic powder
6 medium flour tortillas or wraps, warmed
Saute seitan in oil with spice, until browned. Take out of pot and set aside. Cook onions until soft, add cabbage, carrot, green onion. Cover and heat 10 minutes, stirring occasionally. When green onion is soft, pour in 1/4 cup water and 1/4 cup hoisin, soy sauce, garlic powder and seitan. Coat everything evenly and cook just a couple of minutes to blend flavor. Spread a little more hoisin sauce on warmed tortillas, and spoon filling and roll.
Source of recipe: Originally from the book “Vegan on the Cheap” by Robin Robertson, I adapted this from a version on VegWeb.com that I tweaked after trying it a few times. I like it because start-to-finish it’s under 30 minutes.