Seitan Tinga

Our friends at Harvard University developed this Seitan Tinga recipe for us!

Click here to view and print the PDF version of this recipe.

Servings: 30
Serving Size: 8 ounces

Ingredients

4 Pounds Seitan, Nature’s Soy chicken 
4 Ounces Garlic, peeled 
3 Pounds Peppers, sliced 
3 Pounds Onions, white, sliced 
106 Ounces Marinara sauce 
3 Ounces Pepper, chipotle 
1 Pound Onions, white, diced 
3 Ounces Oregano, cleaned 
1 Bay leaf, whole 
3 Ounces Parsley, Italian 
4 Ounces Cilantro 
2 Ounces Salt, kosher 
1 Ounce Black Pepper, ground 
4 Ounces Olive oil, extra virgin 

Preparation

1. Mince garlic. Pluck oregano from stem. Soak cilantro, shake and let rest on towel to dry. Pluck from
stem and rough chop cilantro.
2. In a large stock pot, heat 1 oz of oil. Sauté: 1 oz salt, 0.25 oz pepper diced onions, garlic and bay leaf
until onions sweat. Add chipotle.
3. Add sauce to stock pot along with oregano and parsley. Simmer sauce for 30 minutes, stirring
frequently. Purée sauce with immersion blender.
4. Adjust sauce to taste with salt and pepper.
5. Pour remaining oil to preheated flat top at 375 F. Add garlic and onion, cook until they begin to sweat.
Add peppers and seitan. Season with salt and pepper.
6. When vegetables and seitan are seared and cooked, place in serving dish. Finish with a chipotle tomato
sauce.
7. Garnish with cilantro.