Chilly with Seitan


… on creamy potato soup.
In October I took a course on homemade seitan (and homemade tofu) and this is one of the recipes we have been taught … very fast and pleasant to be presented and most of all … to eat !!!!!

(serves 2)
(for the chilly):
200g of seitan, approximately
tomato sauce
mixed vegetable for sauteéing (onion, celery, carrot)
extra virgin olive oil
crushed red pepper
salt and pepper
(for the potato creamy soup)
4/5 peeled potatoes

Pour a little extra virgin olive oil in a pan, sauté onion, celery and carrot finely diced and add the previously chopped seitan (I used the crescent-shaped mincing knife).
Peel the potatoes, cut into pieces and put them in a pot and cover them with water. Season with salt.
Cook until the potatoes are well done and purée with a hand mixer (the secret of this creamy soup is the starch that makes it really creamy).
To serve, put the chilly on one side of the plate and fill the rest of the plate with the soup.
Simple … but I guarantee yo, it’s mouth-watering!

Chef: ACE from VeganBlog

  1. EleonoraNW3 6 November 2010 at 12:21

    Sounds so yummy!! It’s not clear when you add tomato sauce though

  2. Lisa 7 November 2010 at 14:59

    Great! 🙂

  3. ascanio 8 November 2010 at 15:03

    I think that the tomatos are to be added at the very end, after seitan, but it’s just my idea

  4. Pizza pie 9 November 2010 at 08:00

    I can tell you one thing: you don’t have to take potatoes off from water, you have to mix them in the water to conserve starch. For tomatoes… I go to ask her and I will come back… 😆

  5. Pizza pie 11 November 2010 at 10:17

    Here I am again… ACE (my cousins) told me:

    You must do a simple vegan bolognese sauce: sauté vegetables in oil, add seitan cut in very little pieces, let it become a little brown, add tomato sauce and a little of water and let cook 45 minuts.


  6. EleonoraNW3 11 November 2010 at 11:45

    Cool! thanks a lot Pizza, always helpful :-). A kiss :-*

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