Chorizo Seitan Hash

by JL Fields on July 26, 2013

It’s been busy around here. So much going on and so much to share over the next few months. Travel has been a big part of my life – and I love it – but I also really love coming home.

I go through what I call “reentry” on my first few days back home. I’m in my office working from morning to night. Yesterday my husband brought my breakfast into the office. Later he popped in to say that he put the weekly produce delivery away and had a vision for dinner (if you’re new to this blog, my husband is an omnivore but he’s great about making vegan meals for us) and that he would take care of it.  Fine with me!

His vision:

Chorizon Seitan Hash

Dave’s Chorizo Seitan Hash
Serves 3 – 4 


  • 3 blue potatoes
  • 1 medium sweet onion
  • 3 cloves garlic minced / chopped
  • 1 large Serrano pepper
  • Salt and pepper to taste
  • One package of chorizo seitan (He used Upton’s Naturals.)
  1. Heat up your grill to high / med-high.
  2. Slice the potatoes into 1/4 inch to 1/3 inch thick slices.
  3. Slice the onion into same thickness slices.
  4. Drizzle with olive oil and sprinkle with salt and pepper.
  5. Place potato and onion slices on the grill.  (Flip onions after 3-5 mins, and the potatoes after 5-7.)
  6. Once flipped, throw on the Serrano pepper on the grill.
  7. Remove the onions before they become too soft.
  8. After the potatoes begin to brown, remove from the grill.
  9. Remove the pepper from the grill when it begins to show some char marks.
  10. Heat a skillet over medium to medium high heat with some olive oil.
  11. Dice the onions and potatoes into 1/4 to 1/3 inch blocks.
  12. Toss the potato into the skillet and stir as necessary to avoid burning.
  13. After a few minutes, add the onion.
  14. After a minute or two of stirring, add in the seitan, the garlic, and the pepper.
  15. Stir for a few minutes to heat.  Reduce heat to med-low.

Serve with grilled tortillas and lettuce:

  • Slice one head of romaine lettuce in half, and place on grill (no seasoning).
  • Throw tortillas on grill and turn frequently to heat them through, not char.
  • After a couple of minutes turn the lettuce; once a few black char marks appear, remove from heat.
  • Remove tortillas from heat.

Plate and drizzle the romaine with a good balsamic vinegar (he used a fig flavor). Fold tortillas so they look cool. Spoon a bunch of the hash on the plate, and gloat.

Chorizo Seitan Hash 2

He deserved to gloat.  It was delicious!

  • Bianca-Vegan Crunk

    Oh wow! I wish my Paul could learn a thing or two from Dave! Paul doesn’t cook aside from microwaving and heating frozen pizzas in the oven. 🙁

    • JL

      I feel very lucky, @a2da25b31bb18ec3b56b64a7de22d4cc:disqus!

  • Andrea @VibrantWellnessJournal

    how wonderful that your hubs brings you awesome seitan meals while you work! Congrats on all the new undertakings and being so busy!

    • JL

      Thanks so much @994400fef47ebb1842daf050fb2ee070:disqus!

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