As promised in my last post, here is my vegan Chipotle Seitan Recipe. For those of you still waiting for my La Jolla Half Marathon recap, don’t worry, it is coming. just give me another day.
Every Wednesday, I work a little later than normal. I go in late, which gives me a chance for a run in the morning, but also means that getting dinner on the table is a challenge. Alan and I long ago decided that our taste buds and stomachs were much better served if I did the cooking and he did the cleanup, so that isn’t an option. I’ll occasionally stop and pick up some Thai food or pizza on the way home, but that gets old after a while (one doesn’t find an abundance of vegan takeout options in my desert).
I have found a better option is to plan for Wednesday to be leftover night, or occasionally I will make a meal that is quick and easy to prepare. I am usually a pretty slow cook, so that is quite an accomplishment for me. This dish, Spicy Chipotle Seitan with Sweet Potatoes came to me as I was driving home one Wednesday. I had purchased some Sweet Earth Chipotle Seitan that day and I was anxious to try it out. It seemed a little unusual to use sweet potatoes with a spicy dish, but it ended up, as my friend Laura would say, strange but good.
- 8 oz. Chipotle Seitan, cut in strips (I used Chipotle seasoned seitan, but you can create your own by allowing your seitan to marinate in any chipotle sauce for about 15 minutes.)
- 1/2 cup chopped Onion
- 2 cloves minced Garlic
- 1 Serrano Chili, chopped and divided
- 1 Sweet Potato, peeled and cut into small cubes
- 1 can black beans, drained and rinsed
- 1/2 cup corn
- 1/2 salsa
- 1 medium zucchini, chopped
- In a small pan, heat up the beans, corn, zucchini, and salsa. Add 1/2 of the serrano chile. Allow to simmer while you prepare the seitan.
- Heat a little oil in a non-stick frying pan. Cook the onion, 1/2 half of the serrano chile, and garlic over medium heat until the onion is soft.
- Add the sweet potato and cook until slightly browned.
- Add the seitan and cook until slightly browned.
- Reduce the heat and simmer until the sweet potato is cooked, about 10 minutes. Add a little water if the sauce is too thick.
- Serve with fresh avocado and warm tortillas.
Do you like spicy food? I grew up in California, so it’s in my genes I think. Have you tried seitan before?