Red Chile Seitan with Rice & Black Beans

I've got such a delicious one for you guys today! It comes from the Show Me Vegan blog and is a veganized version of a recipe from Mexican Everyday by Rick Bayless, using seitan instead of chicken and vegetable broth instead of chicken broth.

You start by coating each seitan piece in ancho chile powder (I went with chipotle chile powder instead because I'm crazy like that).

You pan fry each seitan piece in a tiny bit of oil until they turn a nice brown on both sides and the room you're in becomes deliciously fragrant.

The rest of the recipe comes together like your typical rice dish will (rice, broth, spices, onions, etc.). The one thing I will note, however, is that I needed a bit more water/broth than the recipe suggests. Even at a low temperature it cooked off too quickly for the rice to be done. This is probably because brown rice takes a bit longer to cook than white rice. I just kept a glass of water close by and checked on the pan every once in awhile. When needed I just tossed in a little water and raised the temperature to bring it to a boil before returning it back down to the Low setting. If you use white rice you probably won't need as much liquid as I did.

The original, non-vegan version of the recipe is found here. Using seitan instead of chicken and veggie broth instead of chicken broth while maintaining the original flavour makes this recipe particularly great for those new to the veg*n cooking scene. Enjoy!


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