Mexican Seitan
Discover the bold and smoky flavors of *Mexican Seitan*, a versatile plant-based protein that's perfect for tacos, burritos, or grain bowls. This homemade vegan meat alternative comes together with a blend of hearty vital wheat gluten and chickpea flour, infused with authentic spices like smoked paprika, cumin, and chili powder for a rich, satisfying taste. Gently simmered with bay leaves for tenderness and depth, and finished with a quick sauté for a crispy, caramelized edge, this seitan is a flavorful centerpiece for any Mexican-inspired dish. Whether you're looking for a meat-free alternative for taco night or an easy meal-prep protein, this foolproof recipe is ready to elevate your plant-based cooking.
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Recipe Information
Ingredients
- 2 cups Vital wheat gluten
- 0.25 cups Chickpea flour
- 0.25 cups Nutritional yeast
- 1 tablespoon Smoked paprika
- 1 teaspoon Ground cumin
- 2 teaspoons Chili powder
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 1.25 cups Vegetable broth
- 2 tablespoons Soy sauce
- 1 tablespoon Tomato paste
- 1 tablespoon Olive oil
- 8 cups Water
- 2 Bay leaves
Instructions
In a large mixing bowl, combine the vital wheat gluten, chickpea flour, nutritional yeast, smoked paprika, ground cumin, chili powder, garlic powder, onion powder, and salt. Stir well to evenly distribute the spices.
In a separate medium bowl, mix the vegetable broth, soy sauce, tomato paste, and olive oil until smooth.
Slowly pour the wet mixture into the dry ingredients. Stir with a spoon or spatula until the dough starts to come together.
Knead the seitan dough for 2-3 minutes until it becomes smooth and elastic.
Divide the dough into 4 pieces. Shape each piece into a small rectangle or oval, keeping them roughly the same size for even cooking.
In a large pot, bring the water to a gentle simmer. Add the bay leaves for added flavor.
Carefully lower the seitan pieces into the simmering water. Ensure the water stays at a light simmer and does not boil, as boiling can affect the texture of the seitan.
Cover the pot and let the seitan simmer for 45-50 minutes, flipping the pieces halfway through to ensure even cooking.
Once cooked, remove the seitan from the pot and let it cool slightly. It is now ready to be sliced, shredded, or diced depending on your dish.
To finish with authentic Mexican flavor, sauté the cooked seitan in oil with additional chili powder, smoked paprika, or your favorite taco seasoning for 3-5 minutes before serving.
Nutrition Facts
Calories |
2133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4535 mg | 197% | |
| Total Carbohydrate | 114.9 g | 42% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 10.7 g | ||
| Protein | 356.4 g | 713% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 881 mg | 68% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 1856 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
