Roasted Veggie and ‘Chicken’ Tacos

2 Tbsp. olive oil
1 pkg. chicken-style seitan
1/2 tsp. chipotle powder
1/2 tsp. paprika
1/2 tsp. cumin
1/2 tsp. chili powder
1 medium squash, quartered
1 red bell pepper, quartered
5 mushrooms (try baby portobello or button)
Salt and pepper, to taste
8-10 corn tortillas
1/4 red onion, sliced (optional)
1/2 tomato, diced (optional)
1/2 cup guacamole (optional)
2 Tbsp. cilantro (optional)
1 lime, sliced into wedges (optional)

• In a medium sauté pan, heat 1 tablespoon of the oil over medium heat. Add the seitan and cook until the sides begin to brown, about 10 minutes. Add the chipotle, paprika, cumin, and chili powder and sauté for an additional 2 to 3 minutes.
• Place the squash, red bell pepper, and mushrooms in a medium bowl and toss with the remaining tablespoon of oil. Season with salt and pepper. Pour the veggies onto a baking sheet and place under a broiler until they begin to brown and are cooked through, about 10 to 15 minutes.
• Once the seitan and veggies are cooked, cut them all into long thin strips and set aside.
• Heat the corn tortillas over an open flame or under a broiler until the edges darken. Top each tortilla with a few of the veggies and a few pieces of sliced seitan. Garnish with onion, tomato, guacamole, cilantro, and lime juice, if desired, and serve.

Makes 8 to 10 tacos