I try to incorporate vegetarian meals into my home menu as much as possible. We even do the whole meatless Monday thing. I love my veggies but there are very few meat replacement products that have really hit a home run with me. I ran across both a product and brand I wasn’t familiar with, Upton’s Seitan, and decided to give the Chorizo flavored a try. My first attempt was to fry it for a sandwich but when I went to make it the seitan crumbled apart so I opted for tacos instead. Going in for a taste test was scary but I was surprised. Aside from that little bit of wheat taste ( and the lack of greasiness) you would have never realized this wasn’t meat. It was actually so good that I went and bought like six packages after that. ( I also found it freezes very well) We tried the Italian flavor which we attempted to make both spaghetti and a pizza but just didn’t really care for. The chorizo flavoring just really goes great with the seitan.
I have made a few things, but the biggest hit so far has been a breakfast casserole. It is really easy and can be put together the night before. I cut mine into six servings and use my leftovers later on in the week by rolling a slice up in tortilla for a breakfast wrap and adding a side salad with a slice for lunch. You could add anything you wanted, but I keep it really simple and let the chorizo be my star flavor.
Chorizo Seitan Breakfast Casserole
3 hash-brown potato patties, diced (or any frozen potato enough to lightly cover the bottom of the pan)
1 package Upton’s Naturals Chorizo Seitan
3 eggs, beaten
1/4 cup of plain Greek yogurt or sour cream
1 tbsp milk
1/4 cup shredded cheese
salt, pepper and paprika to taste
Lightly spray a 8×8 casserole pan with non-stick coating and heat the oven to 350.
Spread diced potatoes evenly across pan and season lightly.
Crumble seitan over potato’s.
In a small bowl whisk eggs with yogurt and milk and pour over casserole.
Sprinkle with cheese, paprika and cilantro.
Bake for 20 minutes or until egg is just done. Do not over-cook! If egg is still wet, bake in 5 min increments until done.