This is a delicious chili recipe based on "seitan" as a meat substitute.
Recipe for "SEITAN", a meat substitute made of vital wheat gluten is included.
For my Vegetarian friends who visit this site for the many vegetable recipes, but few "Vegetarian" choices.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS: Serves 4 - 6
▪ 2 tablespoons olive oil
▪ 1 large onion, chopped**
▪ 1 large carrot, chopped
▪ 1 large green bell pepper or 2 poblano peppers, seeded, chopped**
** I like to fire-roast my onions and peppers before dicing.
▪ 4 garlic cloves, minced
▪ 1 to 2 tablespoons chili powder, to taste
▪ 2 tablespoons chipotle in adobo sauce, finely chopped
▪ 1 (28-ounce) can fire-roasted diced tomatoes (do not drain)
▪ 1 (15-ounce) can tomato sauce
▪ 1 (15-ounce) can kidney beans, rinsed, drained
▪ 1 (15-ounce) can black beans, rinsed, drained
▪ 2 cups shredded seitan
▪ 1 bunch fresh cilantro, chopped (leaves only)
1. Heat oil in a large pot over medium heat. Cook onions, carrot, and pepper, stirring often, until
2. Add garlic, chipotle, and chili powder, stirring to coat. Cook for 1 minute.
3. Add tomatoes, tomato sauce, beans, and seitan, stirring to combine. Bring to a boil, reduce
heat to low, cover, and simmer for 15 minutes.
4. Stir in cilantro, remove from heat, and serve hot.
RECIPE FOR SEITAN
• 2 cups vital wheat gluten**
• 1 teaspoon granulated garlic
• 1 teaspoon ground ginger
• 1 1/4 cups water or vegetable broth
• 3 Tablespoons reduced sodium tamari or shoyu (soy sauce)
• 2 teaspoons toasted sesame oil* (*Optional)
** Can be purchased in most good supermarkets and health food stores
• 4 cups water
• 1/4 cup reduced-sodium tamari or shoyu
• 3-inch piece of kombu (a seaweed)* (* Optional)
• 4 slices of ginger* (* Optional)
1. Combine all dry ingredients and mix thoroughly. Combine all liquids and add to the dry mixture; mix
with a fork until the dough reaches a kneadable consistency. Knead a couple of dozen times, then let
the dough rest 3-5 minutes.
2. Wet hands (to prevent gluten from sticking) and knead another dozen times, then let the dough rest
another 10 minutes. While waiting, prepare broth (below).
3. Wet hands and a knife; cut gluten into 6-8 pieces and pull into thin strips. Simmer in broth for 45-60
1. Combine all ingredients in a large pot with a lid. Bring broth to a boil, add gluten dough pieces,
reduce to a simmer and cover. Check occasionally and add more water if needed.
Below is a U-tube video that depicts the making of "Seitan" that might be helpful.
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