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.)
- ½ 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
- ½ cup corn
- ½ cup salsa
- 1 medium zucchini, chopped
- tortillas
- avocado
- In a small pan, heat up the beans, corn, zucchini, and salsa. Add ½ 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, ½ 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?
LOVE this #strangebutgood combo! I have a seitan recipe that would be just perfect here. Sweet potatoes are the one compeition food I’ll never tire of!
I’ve just recently starting using sweet potatoes a lot and I’m loving them. So good for you!
Yum! I love meals that you can just throw together and they taste great. I’ve got a few nights during the week that my go to meals are just like that.
I do that a lot, because unlike a lot of people (bloggers), I am a terrible planner. I’m usually figuring out my dinner on the drive home from work (or when I look in the fridge to see what’s there).
I absolutely love spicy foods and this dish looks delish!
Looks delicious!! I’ve been meaning to incorporate more sweet potatoes!!
I’ve been using sweet potatoes more that ever recently. I used to think of them as sweet, so they wouldn’t go well with savory, but that’s not true, they complement each other. And they’re so good for you!
This sounds amazing!! I’ve never cooked with seitan…does it cook up similar to tofu? I’ve been wanting to try it, but have yet to muster the courage.
Setian would be more like cooking meat. The texture is like meat and I use it (depending on the type of cut) in stews, burritos, I love it in middle eastern food where it’s replacing chicken or lamb.
It’s pretty easy to make yourself, it is just wheat gluten and water, and these days you can buy the vital wheat gluten (you used to have to squeeze the gluten out of the flour), mixed with broth and seasonings, then steam or boiled. I rarely seem to have the time though, so I’m happy to have found the Sweet Earth brand. No added junk in it, which is great, and it tastes good.
Recipe sounds wonderful, but how much salsa? I don’t know what “1/2 salsa” is. Did you mean 1/2 cup?
Yes, yes it does mean 1/2 cup salsa. It’s always fun when a recipe from four years ago resurfaces. I get to see the poor quality of my photos and my mistakes. 🙂 It does give me the opportunity to revisit the recipe and fix it up nice and pretty. Thanks for your comment. Bad photos or not, it is still a yummy dish.
Thank you!!!