Spicy Seitan Skillet Recipe (Taco Filling)
Seitan is royalty among meatless protein sources — it packs 75g of protein per 100g, is low in carbs and fats, and is incredibly versatile. On its own, though, it can be pretty bland. This recipe fixes that problem in a big way. Store-bought seitan is amped up with sautéed onions, garlic, green chilies, smoky chipotles, cumin, and a punch of soy sauce umami, then finished with a squeeze of citrus. The result is a bold, spicy, high-protein skillet filling that's perfect for tacos, burritos, bowls, or eating straight from the container at midnight. #noregrets
Ingredients
- 1 package 8 oz store-bought seitan strips (e.g., Upton's Seitan)
The Aromatics & Flavor Base
- 1 medium white onion sliced or diced
- 3 garlic cloves minced
- 1 green chilies jalapeño or serrano, sliced
- 1 chipotle peppers in adobo sauce from a can, such as La Costeña Chipotles, chopped
- 1 tsp cumin powder
- 2 tsp soy sauce e.g., San-J Organic Shoyu
For Cooking
- 1 Tbsp grapeseed oil or neutral cooking oil
To Finish
- Juice of 1 lime or lemon
Instructions
- Gather your ingredients. Prep all your ingredients before you start: slice the onion, mince the garlic, slice the chilies, and measure out your cumin and soy sauce.
- Sauté the onions. Heat grapeseed oil in a skillet over medium-high heat. Add the sliced onions and cook, stirring occasionally, until they are translucent and browned on the edges — about 5–7 minutes.
- Add garlic, green chilies, and soy sauce. Add the minced garlic, sliced green chilies, and soy sauce to the skillet. Stir to combine and cook for 2 minutes, allowing the garlic to soften and the soy sauce to reduce slightly.
- Add cumin and chipotles. Stir in the cumin powder and chopped chipotles in adobo. Cook for another 2 minutes, letting the spices bloom and the chipotle fully meld into the mix.
- Add the seitan and sauté. Add the seitan strips to the skillet. Stir everything together well and sauté until the seitan is heated through and browned on the edges — about 4–5 minutes. This is where the magic happens: the edges will get a little caramelized and the seitan will soak up all the bold flavors.
- Finish with citrus. Squeeze the juice of one lime (or lemon) over the skillet, stir once more, and remove from heat.
- Serve. Use as a filling for tacos, burritos, bowls, or however you like. Tacos are life. Highly recommended with salsa verde on the side.
Notes
- Seitan brand: The post uses Upton's Seitan Strips (18g protein per serving). Any store-bought or homemade seitan strips or cubes will work.
- Soy sauce: San-J Organic Shoyu is used in the original recipe — a tamari-style shoyu is a great choice. Use low-sodium if desired.
- Heat level: The recipe uses both green chilies (fresh) and chipotle in adobo (smoked). Adjust quantities of each to dial up or down the heat and smokiness.
- Grapeseed oil: A neutral, high-smoke-point oil is ideal here. Avocado oil also works well.
- Citrus: Lime or lemon both work — use whichever you prefer.
- Serving suggestion: Pairs beautifully with homemade salsa verde (roasted tomatillo salsa).
- Leftovers: This keeps great in the fridge for 3–4 days and reheats well in a skillet. Reportedly also excellent cold from a Tupperware container at 2am.
- Gluten-free? Seitan is wheat gluten — skip it and try jackfruit or a hearty mushroom instead.