This is a dish Joe remembers from our pre-vegan days that he just couldn’t get enough of. It’s made with ground seitan. We opted not to put Tofutti sour cream or vegan cheese over it, but it would taste great I’m sure. This is a simple meal. We had oranges for dessert – it was a very colorful and healthful meal. And obviously as this is such a simple meal, the ingredients can be more or less to your taste :)
1 cup ground seitan*
2 tsp taco seasoning
2 Tbsp olive oil
4 cups fresh greens
1/3 cup olives
1/2 cup diced tomatoes (canned or fresh)
Saute the ground seitan with the oil and taco seasoning for 2 minutes.
Sprinkle all ingredients over a bed of greens. Serve from one large bowl or individually.
1 1/2 cups vital wheat gluten
1/2 cup nutritional yeast
1 1/2 Tbsp Mrs. Dash garlic and herb
1 Tbsp vegan vegetable broth powder
1 cup water
1/4 cup tomato sauce
1 Tbsp olive oil
2 Tbsp low sodium soy sauce
Preheat the oven to 350 degrees F.
Combine all dry ingredients and wet separately, then combine all ingredients until completely mixed. The seitan dough should be tough and very elastic/rubbery. Let the dough rest a few minutes before pressing and stretching it out to be about 1/2 inch thick. Place onto an oiled baking sheet.
Bake for 30 minutes.
After taking it out of the oven, place the seitan into a sealed container, or cover it with a large bowl, while it cools to retain its moisture.
Once cool, tear the seitan into chunks and grind it up in a food processor. Don’t let the chunks get too small; this should resemble big ground beef chunks.
Seitan keeps in the fridge for about a week and a couple months in the freezer.
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