Mexican Seitan Recipe #222093
Adapted from Moosewood Restaurant Cooks at Home. I love this as a burrito with beans and a whole wheat tortilla. I use beer instead of oil- it tastes great and is lower in fat. I also used home-made seitan.
30 min | 10 min prep
SERVES 2 -4
- 1 cup chopped onion
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1/2 medium bell pepper
- 1/2 lb seitan (wheat gluten)
- 1 tablespoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon low sodium soy sauce
- 1 teaspoon Tabasco sauce or other hot pepper sauce (or to taste)
- 1 cup chopped tomato or one small can of chopped tomatoes and green chilies (Rotel)
- Saute the onions and garlic in the oil for about 4 minutes, until softened.
- Chop the pepper and add it to the pan. Coarsely grate or chop the seitan. Mix it into the vegetables along with the chili powder, oregano, basil or soy sauce and Tabasco.
- Saute for a minute, stirring constantly to prevent sticking.
- Stir in the tomatoes, reduce the heat, and simmer uncovered for about 5 minutes.
- It should be moist but not too juicy.
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5 stars