- 1 large onion
- a drizzle of extra virgin red palm oil (Amanprana)
- 1 tablespoon of Adapto Botanico-mix (Amanprana)
- 1 tablespoon of ground cumin
- a pinch of fleur de sel
- 2 Veggie Mince
- 1 red pepper
- 1 green pepper
- 4 tomatoes
- 4 cloves of garlic
- 1 bunch of fresh coriander
Preparation of seitan mexicano: seitan mince in mexican cuisine
- Cut the onion into rings and fry them in the red palm oil until they become a light gold colour.
- Add the seasoning mix, cumin powder and fleur de sel. Simmer for 1 minute.
- Take the mince out of the packet, separate using your hands and cut the peppers into strips.
- Add them to the herbs in the pan.
- Fry until sufficiently cooked, continuing to stir. This should take about 5 minutes.
- Cut the tomatoes into 8 pieces and chop the garlic finely.
- Add these to the seitan- herb mix and steam-cook everything under a lid.
- Top with a generous quantity of fresh coriander and serve with tacos and guacamole.
Tip of Serge:
Mexican cuisine with vegetarian seitan mince
If Mexican cuisine is anything, it’s extraordinarily colourful! The Mexican culinary culture stretches back thousands of years and is a melange of local ingredients with Spanish and other European influences. The cumin, bell peppers, tomatoes and garlic give this dish of vegetarian seitan mince it’s Mexican flavour. Have you ever tried Bertyn seitan mince? It is a high-quality mince made of wheat and is the perfect low-carb meat substitute!
Add cooked kidney beans or corn to the Mexican stew. Now we’re really talking Mexican!
Chef Chantal Voets also has handy advice; the coriander used in this recipe is actually a traditional Asian herb that is extraordinarily aromatic in both scent and taste. Coriander is the perfect companion.