Step 1

Combine the oil, soy sauce, ketchup, agave, lime juice, and smoked paprika in a mixing bowl and whisk together.

Step 3

Add the seitan (or other plant protein) and stir to coat evenly.

Step 5

Heat up a large skillet or stir-fry pan. When nice and hot, add the seitan and cook over medium-high heat until touched with light brown spots, stirring occasionally, about 8 to 10 minutes. Stir in the kimchi and continue to cook until piping hot.

Step 7

Meanwhile, combine the vegan mayo, sriracha, and lime juice in a mixing bowl (you can use the same one from before, but wipe it out) and stir or whisk together. Save a little bit if you’d like to drizzle over the top of the finished tacos.

Step 9

Either way, add the cabbage to the sriracha mayo and stir until evenly coated.

Step 11

To assemble the tacos, lay flat on a surface. Layer on some of the sriracha slaw, followed by the seitan mixture. Top with cilantro and/or scallion. Repeat as needed.

Step 13

Fold over and eat (messily) out of hand.