Thanksgiving Leftovers Tacos With Cranberry Salsa [Vegan, Gluten-Free] – One Green Planet

To Make the Salsa:

1. Cube the apple, jalapeño, and shallot into 1/4-inch items. Take away the seeds from the jalapeno earlier than dicing in the event you favor.
2. Add the cranberries, apple, jalapeño, and shallot to your meals processor. Pulse a number of instances in order that the elements are finely chopped however should not liquefied.
3. Put the combination in a small bowl. Add the lime juice and sugar, then stir. Let the flavors meld for at the least quarter-hour earlier than serving.

To Make the Tacos:

1. Preheat the oven to 425°F. Peel and reduce the candy potato into 1/2-inch cubes. Reduce the Brussels sprouts into quarters.
2. Line two baking sheets with parchment paper. Place the candy potatoes on one sheet and the Brussels sprouts on the opposite. Drizzle 1 tablespoon of olive oil over every sheet, and sprinkle every with 1/2 teaspoon of cinnamon and salt. Toss to ensure the greens are well-coated.
3. Bake each sheets for 15-20 minutes, till the candy potatoes are delicate and the Brussels sprouts are delicate and starting to brown. The candy potatoes might must be baked 5 minutes longer than the Brussels sprouts. Take away each sheets from the oven when they’re prepared.
4. Whereas the greens are baking, reduce the seitan or veggie meat into bite-size items. Warmth a skillet over medium warmth.
5. When the pan is sizzling, add 1/2 tablespoon of olive oil and the seitan. Add the thyme and sage and stir to ensure the seitan is well-coated. Prepare dinner the seitan for 5-7 minutes, turning the seitan regularly to brown on all sides.
6. Take away from the warmth as soon as brown and crispy.
7. Heat the tortillas in a skillet, add the candy potatoes, Brussels sprouts, and seitan. Prime with salsa. Drizzle tahini over every taco.