STEAMED SEITAN CHIPOTLE LINKS

SERVES 1 CUP OR 4 LINKS

1⁄3 cup plus 2 tbsp vital wheat gluten

2 tbsp chickpea flour

1 tsp garlic powder

1 tsp onion powder

1 tsp taco seasoning

2 tbsp tomato sauce

1 tsp chipotle hot sauce

NUTRITIONAL VALUES

Calories: 1220kcal
Fat: 77.1g (66.1g S.Fat)
Carbs: 140.1g
Protein: 11.6g
Sugar: 94.4g
Sodium: 153mg

METHOD

In a large mixing bowl, combine the gluten, flour, garlic and onion powders, and taco seasoning.

In a small mixing bowl, combine 14 cup water, tomato sauce, and hot sauce. Mix the liquid mixture into the dry ingredients. Knead for 2 minutes, or until the dough is elastic. As you knead it, you'll notice it pull back into a rounder shape. This is a firm dough that will not expand as it cooks.

Divide the dough into four equal parts and roll each one into a log shape.

In a saucepan, combine 5 cups of water. Bring the water to a boil. Turn off the heat and place a steamer basket inside the pan. Cover the steamer basket with seitan links. 40 minutes of steaming

Allow the seitan to cool before storing it in the refrigerator for up to 5 days or the freezer for up to 4 months.

SLOW COOKER CHIPOTLE TACOS

SERVES 8 TACOS

2 425g (15oz) cans pinto beans, drained and rinsed

1 cup corn, fresh, frozen, or canned

85g (3oz) chipotle pepper in adobo sauce

2 peppers, chopped

170g (6oz) tomato paste

3⁄4 cup Thai sweet chili sauce

1 tbsp unsweetened cocoa powder

1 1⁄2 tsp taco seasoning

8 white corn taco shells or tortillas, or your favourite

Favourite toppings:
spinach, lettuce, black olives, lime, avocado, peppers

NUTRITIONAL VALUES

Calories: 1928kcal
Fat: 58.8g (27.1g S.Fat)
Carbs: 255.7g
Protein: 101.1g
Sugar: 36.1g
Sodium: 2470mg

METHOD

Except for the taco shells and toppings, combine everything in the crock pot. Cook for 3 to 4 hours on low or 1 1/2 to 2 hours on high.

Spread a generous amount of filling on your taco shells, hard or soft. Toppings of your choice