The write up for the 'Fish' Tacos is on Weekly Vegan Menu.
There are three components to this dish:
The Seitan
The Slaw
The Rest
The Seitan
After the gluten is kneaded (see the instructions on the recipe.), slice it into thin, flat pieces.
Stretch each piece as well as you can without breaking it. It will spring back and double in size. That's okay.
Make the cooking broth by heating up the water, garlic and a bag of crab boil. Simmer for about 5 minutes. Pour the broth into a baking pan.
Drop your stretched pieces of gluten into the broth. It is okay if they overlap.
Cover the pan very well with foil and bake.
You must cool them before you can use them. They need to firm up.
The Slaw
Dice the cucumber and add the lemon juice. Allow this to sit for a bit.
Toss the cabbages, carrot, green onions and the cucumber together.
Make the vinegar dressing by combining the vinegar, sugar, salt and pepper.
Pour this over the cabbage mixture. Again allow it to sit for a bit.
Make the mayo dressing by combining the vegan mayo, horseradish, vegan sour cream (optional) and mustard.
Mix this into the slaw also. Allow this to sit for about an hour in the fridge.
The Rest
Coat the seitan with the flour.
Make your batter by mixing the beer, baking powder, salt, cayenne and the flour together. Don't over mix.
Dip each piece of coated seitan into the batter and fry on 375 for about 3 minutes.
Drain them well on paper towels.
Assemble your taco, by using a warm tortilla, a few seitan pieces, top it with slaw and a drizzle of hot sauce.
(Just sub the seitan for the fish and vegan items where needed
[such as the mayo])
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