Seitan Carne Asada for Tacos or Fajitas
In a bowl, mix together:
2 cups of Vital Wheat Gluten Flour
6 Tbsp. Nutritional Yeast
3-4 cloves of minced garlic
1 tsp. chipotle
1 tsp. cumin
Freshly ground pepper
1/2 cup of fresh cilantro
Add:
3/4 cup vegetable broth
1/4 cup soy sauce
2 Tbsp. olive oil
Mix until it’s dough-like. Knead the dough until it has a tough, elastic texture. From here, I start to flatten out the dough to the size of several beef or chicken cutlets. Drop the dough into 6 cups of boiling vegetable broth and let it cook at a simmer for about an hour.
Once the seitan cooled a bit, I sliced it into strips.
Keep in mind that the recipe makes a ton of seitan. I sliced about a third of the “meat” into strips, then stuck the rest in the fridge in the broth in which it cooked. You can use what’s left in any recipe that calls for meat. Since it has a bit of a southwestern flair, try it in enchiladas, fajitas, or even a spicy soup. Plus, I’d like to add that 4 ounces of ground beef has 280 calories and 28 grams of protein compared to 4 ounces of seitan, which has 114 calories, 20 grams of protein, and a fraction of the fat. In other words, eat up!
Once the strips were ready, it was time to marinade them overnight.
The marinade consists of:
the juice of a lime
3 cloves of minced garlic
1/3 of an onion (chopped)
a handful of chopped cilantro
1/2 tsp. cumin
1/2 tsp. paprika
1/2 tsp. oregano
1/4 tsp. coriander
1/4 tsp. cayenne pepper
Freshly ground pepper
a big pinch of sea salt
Mix the marinade and toss the sliced seitan in a ziplock bag or bowl, cover it and stick it in the fridge overnight to let the flavors meld.
The next day, add:
1 Tbsp. olive oil to a wok or skillet. When hot, add the beef strips, and the veggies from the marinade, too, and cook until the edges are a bit crispy. Serve the beef in corn tortillas (try to find a local brand, or something organic, because they taste so much more fresh and delicious than most brands you find in a grocery store) with your favorite taco fixings. They are awesome loaded up with heart-healthy guacamole and some fresh cilantro. They’d probably taste wonderful with fresh onion, tomatoes, and lime. Whatever makes you happy.
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Serving Size: 1 Serving (448g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1658 | ||
Calories from Fat: 75 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.3g | 11 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 129.9mg | 4 % | |
Potassium 448mg | 12 % | |
Total Carbohydrate 61.8g | 18 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 59.1g | ||
Protein 336.7g | 481 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1658
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