Chorizo Style Seitan with Pico De Gallo

Perfectly seasoned chorizo style seitan sautéd with shallots and garlic, served on top of rice and garnished with poblano pico de gallo.

Difficulty: Easy

Time: 35-40 Minutes

This dish is Vegan & Vegetarian

Calories: 582 Fat: 4g Carbs: 99g Protein: 41g

ABOUT THE DISH

Seitan (say-tan), although a pretty strange name, is a really unique ingredient. As a vegetarian meat substitue, seitan is made entirely from wheat gluten. When mixed with water and kneaded the gluten becomes elastic and firm and closely resembles the texture of chicken. Seitan has very little flavor on its own but can be seasoned with many different flavors.

Ingredients

Chorizo style seitan

Grape Tomatoes

Tomatoes

Garlic

Yukon Gold Potatoes

Shallot

Poblano pepper

Cilantro

Long grain rice

Vegetable Broth Base

Featured Ingredient Partners:

Yukon gold potatoes: Hugh's Garden

Mince To cut a food into very small pieces.

Sauté To jump. To fry in a small amount of fat at high heat.

Al Dente Literally to the tooth. Describes the ideal texture of cooked pasta that leaves it with a slight bite, rather than becoming mushy.

Small pot with lid

Large sauté pan

Small mixing bowl

Step 1: COOK THE POTATOES

Peel and dice the potatoes into 1/2 inch pieces. Add them to a medium pot and cover by 2 inches of water. Season with a pinch of salt. Bring to a boil and cook for 7=8 minutes. Drain well and set aside. While the potatoes are cooking move onto mise en place, step #2.

Step 2: MISE EN PLACE

Read through the rest of the recipe before getting stared. Peel and dice the carrot. Remove the stem and seeds from the poblano and dice. Peel and dice the shallot. Slice the tomatoes in half. Mince the garlic. Remove the cilantro leaves from the stems and chop. Dissolve the vegetable broth base into 1 cup of warm water.

Step 3: COOK THE RICE

In the same medium pot you cooked the potatoes in over medium heat add 1 tsp. of oil. When hot add the long grain rice and a pinch of salt and pepper. Stir the rice around for 1 minute, toasting the rice. Add the vegetable broth base, bring to a boil then reduce to low and cover. Cook for 15-20 minutes until the water has been absorbed and the rice is soft.

Step 4: MAKE THE PICO DE GALLO

In a small bowl combing the tomatoes, half the garlic, half of the chopped cilantro, half of the shallot and the poblano pepper. Add 1 tsp. of lime juice and 1 tsp. of oil. Season with a pinch of salt and pepper and place in the fridge until ready to plate.

Step 5: SAUTE THE HASH

In a large sauté pan over medium heat. Add 1 tbsp. of oil. When hot add the carrots and potatoes. Sauté for 8-10 minutes until nice and golden. Add the remaining garlic, shallot and all of the chorizo seitan and sauté for an additional 3-4 minutes.

Step 6: PLATE YOUR DISH

Divide the rice between two bowls top with the chorizo seitan hash. Garnish with the pico de gallo. Enjoy!