Seitan and corn sauté with cilantro and lime

Isa Chandra from Post Punk Kitchen shares her recipe. Her latest book, "Isa Does It", is available now.

Dish type: Main meal

Serves: 4

Cooking and preparation time: 25 minutes


2 tablespoons olive oil

1 medium red onion, in thinly sliced half moons

1 jalapeno, thinly sliced (seeds removed if you want less heat)

8 oz seitan, thinly sliced

1 cup fresh corn kernels, from 2 ears of corn

8 oz cremini mushrooms, sliced into thin strips

1/4 cup chopped fresh cilantro

1/2 teaspoon salt

Fresh black pepper

3 cloves garlic, minced

3 tablespoons fresh lime juice


1. Preheat a large, heavy bottomed pan over medium-high heat (cast iron, as always, is ideal.) Saute onion and jalapeno in two teaspoons oil and a pinch of salt, until translucent, 3 to 5 minutes.
2. Add the seitan and corn, and an additional tablespoon of oil and cook for about 5 minutes, until seitan is lightly browned, stirring often. 3. Add the mushrooms, cilantro, salt and pepper and cook for about 5 minutes.
4.Push everything to one side of the pan so that you have space to quickly saute the garlic. Put the remaining teaspoon of olive oil in the pan and toss in the garlic, stirring as it sizzles, for about 15 seconds. Then mix everything together and add the lime as well.
5. Taste for salt and seasonings, and serve over rice, with a nice scoop of guacamole. Garnish with fresh cilantro, if desired.

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