Ingredients for vegetarian mexicano

  • 1 large onion
  • A dash of extra virgin red palm oil
  • 1 tablespoon Adapto Botanico mix
  • 1 tablespoon ground cumin
  • A little fleur de sel
  • 500 grams of vegetarian minced meat
  • 1 red bell pepper
  • 1 green pepper
  • 4 tomatoes
  • 4 cloves of garlic
  • 1 bunch fresh coriander

Preparation of vegetarian mexicano

  1. Cut the onion into rings and color them light golden in the red palm oil.
  2. Add the spice mix, cumin powder and fleur de sel and let everything stew for 1 minute.
  3. Remove the minced meat from the package, loosen by hand and cut the peppers into strips.
  4. Add them to the pan with the herbs. Let it cook well while you keep stirring. This will take about 5 minutes.
  5. Cut the tomatoes into 8 pieces and finely chop the garlic.
  6. Add them to the seitan and spices and let everything steam under the lid.
  7. Finish with plenty of fresh coriander and serve with tacos and guacamole.

Tip from Serge:

Mexican cuisine with vegetarian minced meat from seitan

Mexican cuisine is so colorful! Mexican food culture dates back thousands of years and is a mixture of local ingredients with Spanish and European influences. The cumin, the peppers, the tomatoes and the garlic give this dish with vegetarian seitan minced meat that Mexican taste: Seitan Mexicano. Add boiled kidney beans or corn to the Mexican beef stew, if desired. If that's not Mexican?! Have you tried Bertyn's ground seitan yet? This is high-quality minced meat made from wheat. The ideal low-carb meat substitute! Chef Chantal Voets also explains: the coriander in this recipe is actually a typical Asian herb that is very aromatic in both smell and taste. Coriander fits perfectly with this.