Thanksgiving Leftovers Tacos With Cranberry Salsa
[Vegan, Gluten-Free]

To Make the Salsa:

1. Dice the apple, jalapeño, and shallot into 1/4-inch pieces. Remove the seeds from the jalapeno before dicing if you prefer.
2. Add the cranberries, apple, jalapeño, and shallot to your food processor. Pulse several times so that the ingredients are finely chopped but are not liquefied.
3. Put the mixture in a small bowl. Add the lime juice and sugar, then stir. Let the flavors meld for at least 15 minutes before serving.

To Make the Tacos:

1. Preheat the oven to 425°F. Peel and cut the sweet potato into 1/2-inch cubes. Cut the Brussels sprouts into quarters.
2. Line two baking sheets with parchment paper. Place the sweet potatoes on one sheet and the Brussels sprouts on the other. Drizzle 1 tablespoon of olive oil over each sheet, and sprinkle each with 1/2 teaspoon of cinnamon and salt. Toss to make sure the vegetables are well-coated.
3. Bake both sheets for 15-20 minutes, until the sweet potatoes are soft and the Brussels sprouts are soft and beginning to brown. The sweet potatoes may need to be baked 5 minutes longer than the Brussels sprouts. Remove both sheets from the oven when they are ready.
4. While the vegetables are baking, cut the seitan or veggie meat into bite-size pieces. Heat a skillet over medium heat.
5. When the pan is hot, add 1/2 tablespoon of olive oil and the seitan. Add the thyme and sage and stir to make sure the seitan is well-coated. Cook the seitan for 5-7 minutes, turning the seitan frequently to brown on all sides.
6. Remove from the heat once brown and crispy.
7. Warm the tortillas in a skillet, add the sweet potatoes, Brussels sprouts, and seitan. Top with salsa. Drizzle tahini over each taco.