This recipe came about after my sister this is her Instagram cooked with some minced chicken style seitan. I’d never done this, so I thought I’d give it a try
Making your own seitan is pretty easy and straight forward, well the way I make it is at least. So if you’d like to make your own chicken style seitan, you can do so with my recipe Chicken Style Seitan
You could eat this hearty chilli with rice, baked potatoes, or have it inside tacos or burritos
Yield; Four to six servings Cook time; 40 minutes
You’ll need;
- One tablespoon of oil
- One small brown onion, finely diced
- Two peppers, diced
- Two cloves of garlic, minced
- Spice mix; one tablespoon of the following; ground cumin, ground coriander, dried oregano, smoked paprika, and finally a couple of teaspoons of hot chilli powder
- 350g chicken style seitan mince
- One 400g tin of chopped tomatoes
- One 500g carton of passata
- One vegetable stock cube
- One 400g tin of kidney beans, thoroughly drained
Method;
- Start by heating the oil in a large frying pan over a medium heat. Once it’s warmed up, add the onion and give it five minutes to soften
- Next add in the peppers and the garlic, give them another five minutes or so to cook
- Now you can add in the spice mix, stirring it through so it’s evenly distributed through the vegetables
- Next add in the mock chicken, tomatoes, passata and the stock cube, you can also season to taste with a little salt and black pepper. Give the chilli another fifteen minutes or so to cook, stirring every now and then
- Finally add in the beans and give them five minutes to heat through. Now it’s ready to serve
If you make this and have leftovers, I would recommend freezing them. They freeze very well, and make for handy ready meals when you’re low on time, or don’t fancy spending much time cooking
Bethany's Vegan Kitchen 