Tag Archives: mexican

Kick-Ass Seitan

Kick-Ass Seitan

In my first months ~years in Munich I had the opportunity to live in a shared apartment with two very kind happy hippies, my flatmates Miri and Benny. They are vegetarian, of course. They used to cook often, and one of the best dishes I tried there was their Seitan. They didn’t have a special recipe, so every time they prepared seitan, it was a different and tasty stuff.

By the way, seitan, is a ‘vegan meat’ made mainly out of wheat gluten (a.k.a. wheat protein) and spices, originally from Japan. The base is a powder you can order from almost any vegan or organic store.

As so many times, first we used La Dimensión Vegana as an inspiration.  Then Uta and I found our own style and we ended up with this kick ass seitan and chorizo. Beware: we used it and will use it in many recipes, just have a look at the Tamale from Chiapas for instance, so you might want to bookmark this recipe!


Ingredients (4 to 6 pieces) :

  • 1 and 1/2 cup of seitan basis (gluten powder)
  • 2 tbsp of onion powder
  • 2 tbsp garlic powder
  • 1 tsp of salt
  • 1/2 tbsp of oregano
  • 1/2  cup of bread crumbs
  • 1 and 1/4 cups of water
  • 2 tbsp of soy sauce
  • 2 tbsp  of liquid smoke (you can find it in many vegan shops and it is the final touch you’ll need for the perfect taste)

Possible fillings:

  • 4 garlic cloves pressed or chopped
  • 1/2 cup of fresh parsley chopped
  • 1/2 red bell pepper cut stripes

Preparation time: 20 minutes

Mix in a big bowl all the dry ingredients. Then pour together all the liquid ingredients. Then mix very well liquid and dry ingredients using your hands. The result should be a soft dough.


Now divide the dough into four. Spread out each part over a piece of plastic foil. You can roll it up and make plain ones, or you might top it with garlic, parsley and red peppers, as we did for the photos. Make a firm roll out of it and boil it for 15 minutes with the plastic foil around. Thus, it will keep the form.

You can eat it like this, but we often fry it, as the thin&crispy seitan slices have an amazing aroma!

Seitan Vegan Sausage Chorizo

We have another basic recipe for seitan powder, so let’s make this post an economic two-in-one. Chorizo in Spain and Mexico, kolbász in Hungary: a spicy sausage based on paprika.


Ingredients (6 to 8 pieces):

  • 1 and 1/2 cups of seitan basis
  • 2 tbsp of onion powder
  • 1 tbsp of chilli flakes
  • 3 garlic cloves chopped
  • 3/4 tbsp of salt
  • 3 tbsp of paprika powder (the best is the homemade red powdered paprika from Uta’s grandmother ;)
  • 1/2 tbsp of oregano
  • 1/2 tbsp of thyme
  • 1/4 cup of steamed rice
  • 1 and 1/4 cup of water
  • 2 tbsp of soy sauce
  • 2 tbsp of liquid smoke and/or chili Chipotle (yummie!)

Preparation time: 20 minutes

Chorizo Kolbász Vegan

The process to do Seitan in any variation is the same. First the dry ingredients in one bowl and all the liquids in another, then mix it all to make the dough. Roll them into plastic foil, firmly, and boil for 15 minutes.

For excursions like we had last weekend to the Tegernsee, our sandwiches look like this: fried chorivegano (see above recipe), vegan mayonnaise and veggies. It resists warm temperatures, will give you energy and you wouldn’t guess….it’s very tasty!!


Or try it on the grill. Mmmm….

Follow us via Facebook or Twitter @vegsuitcase


Veggie Tamales from Chiapas


Tamale is a typical Mexican dish made of a corn flour dough, filled with mole, green, red or yellow salsa and meat, vegetables, dried fruits, chillis and many other ingredients  and wrapped up in banana or corn leaves.

Tamales are a traditional all-time food in Chiapas, where I come from. We eat them at birthday parties and during Día de los Muertos (Day of the Dead in November). We have them on our tables for breakfast or for dinner. You can buy Tamales from the street vendors as well as in a restaurant anywhere in Mexico, from north to south.

So we decided to have a piece of mexcian food at home.

Tamales Vegetarianos

Meanwhile special thanks to Sophia Veres Photography, who made the best out of our pictures. Give her a like if you’d enjoy  more photos with her touch on the blog.


Preparation time: 2 hours

Ingredients (6 to 8 Tamales):


  • 6 greet tomatoes
  • 1/2 onion
  • 4 garlic cloves
  • 1/2 cup or fresh coriander
  • 1tbsp oil
  • 1 tbsp salt

Cut the tomatoes and onion in quarters. Fry the tomatoes,garlic and onion until they become very soft. Mix it all the ingedients with a blender to have a thick sauce.


  • 2 cups of seitan
  • 2 cups of spinach
  • 1 cup of red bell pepper
  • 1 cup of smoked Gouda cheese grated (for a vegan version you can use smoked tofu)

Cut seitan into thin slices and fry it until crispy. Blanch Spinach and let it cool down. Cut the bell pepper into thick stripes.


  • 2 1/2 cups of corn flour
  • 1/2 tbsp salt
  • 1 tbsp baking powder
  • 150 gr. margarine + 1 tbsp oil
  • 1 1/2 cups of water

Whip the margarine and oil  in a bowl until they’re very smooth add the flour, salt, baking powder  and water. Knead untill you have a sticky dough.


  • 2 big banana leaves (you can also use dried corn husks or even plastic if you don’t have anything better)

Veggie Tamale Filling

Clean the leaves with a wet cloth. Roast them  until they change to a bright green colour – like this the leaves will not break so easily. Cut off the stem and make 25 cm long pieces. Put 3 tbsp of the dough in the middle and spread it to make a small circle. The dough should be about 3-4 mm thick. Put some salsa verde and filling and fold both sides of the leaf to make a closed sqare cake in the middle.

Steam the packages for about 45 minutes or until the tamal is firm. The result should look something like this:

Veggie Tamale


Buen provecho!


Mexican Gourmand Quinoa Salad


Paris Supermarket PurchaseOn our trips we always go through street markets and supermarkets looking for some inspiration for future recipes. This time we found a great mix of red&white quinoa and bulgur in our neighbourhood’s Simply Market in Paris. Both are rather rich in fiber, minerals and calcium, thus, a must in every vegetarian diet.

We happily bought one package and managed to take it back home, even though the giant Sikh security guard at the airport was examining it carefully. In Munich the mix was challenging us to turn it into something more interesting than a simple garnish. I really like Salsa Mexicana, or Pico de Gallo (=Peak of the Rooster=), as we call it in Mexico.  This salad, the main inspiration for today’s recipe, is a mixture of  diced tomatoes, onions, coriander and lemon juice.


Ingredients (4-6 portions)

  • 1 cup of Quinoa Gourmand mix (60% bulgur, 40% red and white quinoa)
  • 2 cups water
  • 1 tbsp of salt
  • 5-6 medium sized tomatoes
  • 1 big onion
  • 4 tbsp of fresh coriander (chopped)
  • 4 tbsp of fresh parsley (chopped)
  • 4 tbsp olive oil
  • 1 lime
  • 1 clove of garlic
    To convert measurements, check Cups&Spoons.

Preparation time: 20 minutes

Bring water to boil, add salt and then the quinoa mix. Cook it for about 15 minutes or until water evaporates completely. Dice the onion and tomatoes and chop the fresh herbs. Let the quinoa cool down before mixing it with the rest of the ingredients, you wouldn’t want it to become pulpy. Adjust salt if necessary.

Mexican Quinoa Salad

We usually eat it with roasted cheese, tofu or seitan. Bon appétit!