Spicy Mexican Nacho Casserole
So, we started out thinking we would only be eating half of this for dinner. Well, we were wrong. We ate the whole thing. I don't event feel guilty about it because it was so good. This would be great as a party appetizer too!
Ingredients:
1 package of Spicy Mexican Serenity Seitan
1 small bag tortilla chips
1 can vegetarian refried beans OR 2 cups mashed kidney beans
2 cups shredded cheese of your choice
1/2 cup salsa
1/2 cup sour cream OR Greek yogurt for a healthier option
1 large or 2 small avocados, mashed
1/4 cup sliced black olives
2 tbs. jalapeños
Directions:
Preheat oven to 200 degreed C
1. Grind the seitan up in a food processor or blender OR chop into small pieces.
2. In a 9 by 12 baking dish, spread 1/2 of the tortillas (or less than half depending on the size of the bag) evenly in the bottom of the dish.
3. Spread 1/2 of the beans evenly on top of the tortilla chips, then spread 1/2 of the seitan and 1/2 of the cheese on top of the seitan.
4. Spread remaining tortilla chips on top of cheese, also add the remaining beans, remaining seitan and cheese. Sprinkle jalapeños on top.
5. Bake in the oven for 15-20 minutes or until cheese is melted.
6. Smother the top of the cheese with dallops of sour cream, mashed avocado, and salsa.
7. Sprinkle black olives on top.
Enjoy it while it lasts (which shouldn't be long!)
So, we started out thinking we would only be eating half of this for dinner. Well, we were wrong. We ate the whole thing. I don't event feel guilty about it because it was so good. This would be great as a party appetizer too!
Ingredients:
1 package of Spicy Mexican Serenity Seitan
1 small bag tortilla chips
1 can vegetarian refried beans OR 2 cups mashed kidney beans
2 cups shredded cheese of your choice
1/2 cup salsa
1/2 cup sour cream OR Greek yogurt for a healthier option
1 large or 2 small avocados, mashed
1/4 cup sliced black olives
2 tbs. jalapeños
Directions:
Preheat oven to 200 degreed C
1. Grind the seitan up in a food processor or blender OR chop into small pieces.
2. In a 9 by 12 baking dish, spread 1/2 of the tortillas (or less than half depending on the size of the bag) evenly in the bottom of the dish.
3. Spread 1/2 of the beans evenly on top of the tortilla chips, then spread 1/2 of the seitan and 1/2 of the cheese on top of the seitan.
4. Spread remaining tortilla chips on top of cheese, also add the remaining beans, remaining seitan and cheese. Sprinkle jalapeños on top.
5. Bake in the oven for 15-20 minutes or until cheese is melted.
6. Smother the top of the cheese with dallops of sour cream, mashed avocado, and salsa.
7. Sprinkle black olives on top.
Enjoy it while it lasts (which shouldn't be long!)
Skinny Spicy Mexican Seitan Enchiladas
This recipe uses some lower calorie and lower fat ingredients (some not as figure friendly, as some just can't be found in Shanghai), so you don't have to sacrifice flavor for health!
Ingredients:
1 package Spicy Mexican Serenity Seitan
1 cup drained black beans
3/4 c. nacho cheese (can be found at City Shop) or low fat Velveeta
1/2 c. evaporated milk
3/4 c. low fat sour cream
1/4 c. chopped green onions (green parts only)
6 whole wheat tortillas
3/4 c. low fat or regular sharp cheddar cheese
4 tbs. sliced black olives
1/3 c. salsa
Directions:
Preheat oven to 180 degrees C
1. Chop seitan into small pieces, about 1 inch by 1 inch
2. Mix nacho cheese (if using Velveeta, melt first), and sour cream in bowl. Pour half of the mixture into another bowl, and stir in evaporated milk.
3. In nacho cheese and sour cream mixture bowl, stir in green onions, black beans and seitan, coating dry ingredients.
4. Spread 1/6 of the mixture lengthwise down the center of each tortilla, folding the edges over to cover it.
5. Place filled tortillas in a baking pan, side by side, then pour remaining mixture of cheese, sour cream, and evaporated milk over the top.
6. Sprinkle cheddar cheese and olives on top.
7. Bake for 15-20 minutes until tortillas are golden brown and cheese mixture is cooked.
8. Top with salsa and enjoy!
Serves 3
This recipe uses some lower calorie and lower fat ingredients (some not as figure friendly, as some just can't be found in Shanghai), so you don't have to sacrifice flavor for health!
Ingredients:
1 package Spicy Mexican Serenity Seitan
1 cup drained black beans
3/4 c. nacho cheese (can be found at City Shop) or low fat Velveeta
1/2 c. evaporated milk
3/4 c. low fat sour cream
1/4 c. chopped green onions (green parts only)
6 whole wheat tortillas
3/4 c. low fat or regular sharp cheddar cheese
4 tbs. sliced black olives
1/3 c. salsa
Directions:
Preheat oven to 180 degrees C
1. Chop seitan into small pieces, about 1 inch by 1 inch
2. Mix nacho cheese (if using Velveeta, melt first), and sour cream in bowl. Pour half of the mixture into another bowl, and stir in evaporated milk.
3. In nacho cheese and sour cream mixture bowl, stir in green onions, black beans and seitan, coating dry ingredients.
4. Spread 1/6 of the mixture lengthwise down the center of each tortilla, folding the edges over to cover it.
5. Place filled tortillas in a baking pan, side by side, then pour remaining mixture of cheese, sour cream, and evaporated milk over the top.
6. Sprinkle cheddar cheese and olives on top.
7. Bake for 15-20 minutes until tortillas are golden brown and cheese mixture is cooked.
8. Top with salsa and enjoy!
Serves 3
Spicy Mexican Seitan Taco Soup
This recipe is super easy and super tasty. Just toss in the pot, heat, and eat!
Ingredients:
1 package Spicy Mexican Seitan
1 onion, chopped
1 can kidney beans
1 can whole kernel corn
1 can tomato sauce
1 can chopped tomatoes
1 cup water (of you prefer a less soup like version, omit this cup)
1 package taco seasoning
Sour cream and cheese for topping
Tortilla chips for dipping
Directions:
1. Grind seitan in a blender or food processor OR very finely chop
2. Add all ingredients, except sour cream and cheese, to a large pot, and heat.
3. Bring to a light boil and simmer for about 20 minutes.
4. Serve in a bowl topped with cheese and sour cream.
Eat up with a spoon or some chips! This is definitely a crowd pleaser.
This recipe is super easy and super tasty. Just toss in the pot, heat, and eat!
Ingredients:
1 package Spicy Mexican Seitan
1 onion, chopped
1 can kidney beans
1 can whole kernel corn
1 can tomato sauce
1 can chopped tomatoes
1 cup water (of you prefer a less soup like version, omit this cup)
1 package taco seasoning
Sour cream and cheese for topping
Tortilla chips for dipping
Directions:
1. Grind seitan in a blender or food processor OR very finely chop
2. Add all ingredients, except sour cream and cheese, to a large pot, and heat.
3. Bring to a light boil and simmer for about 20 minutes.
4. Serve in a bowl topped with cheese and sour cream.
Eat up with a spoon or some chips! This is definitely a crowd pleaser.
Spicy Mexican Seitan Quesadillas
When you just want something super fast, quesadillas are the way to go, if you have 20 minutes, you can have a satisfying plate of cheesy goodness. Use low fat cheese and wheat or spinach tortillas for a healthier option.
Ingredients:
1 package Spicy Mexican Serenity Seitan, chopped into small pieces
1 tbs. olive oil
3 tbs. water
2 tbs. taco seasoning
6 tortillas
1 cup shredded cheddar cheese
Directions:
1. Heat oil in a pan for 1-2 minutes
2. Add seitan and lightly brown, cooking for about 5 minutes on medium high heat
3. Remove from heat momentarily, adding water and taco seasoning. Mix well.
4. Return to heat and cook for 2-3 minutes more, until the seasoning is cooked on to the seitan and the water has been absorbed
5. Remove seitan from pan and clean pan out with a wooden spoon.
6. Spoon 1/6 of the seitan and 1/6 cup shredded cheese on half of each tortilla, fold tortillas in half.
7. Cook each side of the quesadillas in a lightly oiled pan over medium high heat, about 2 minutes on each side.
Top with your favorite salsa and sour cream, or vegan sour cream.
