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Meatless Monday: Hot and spicy Cajun-inspired seitan nachos

Perfect for snacking or game time, these meatless nachos pack a flavor punch with Cajun inspiration.

When game day rolls around or just when the mood strikes, break out this Meatless Monday recipe for Cajun seitan nachos. We’ve got a little Cajun inspiration going on with this dish, like a bit of spice, red beans, green bell peppers and celery.

Cajun seitan nachos

Seitan, a popular meat substitute made from wheat gluten, is the stand-in for chicken or beef in this recipe. Why so popular? Probably because it’s high in protein, low in fat, and it looks and feels like the real deal.

Cajun seitan nachos

You’ll want to dig into this dish with a bit of extra salsa and chips on the side. From lunchtime to TV time, these nachos will hit the spot.

Cajun seitan nachos recipe

Serves 4

For the salsa

  • 1 cup diced tomato, seeds removed
  • 1/3 cup diced white onion
  • 2 garlic cloves, minced
  • 1 teaspoon olive oil
  • 1 teaspoon lime juice
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon cayenne pepper (or to taste)
  • 1/4 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper

For the nachos

  • 1 (8 ounce) package seitan strips
  • 3/4 cup tomato sauce
  • 1/4 cup water
  • 1 garlic clove, minced
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon cayenne pepper (or to taste)
  • 1/4 teaspoon paprika
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 2 celery stalks, ends trimmed, cut into small pieces
  • 1 green bell pepper, seeds and membrane removed, diced small
  • 12 ounces nacho chips
  • 1 (15 ounce) can red beans, drained and rinsed
  • 2 green onions, ends trimmed, cut into small pieces
  • 6-8 ounces shredded cheddar cheese
  • Sour cream, for garnish (optional)


For the salsa

  1. Add all the ingredients to a bowl, and mix to combine. Taste, and adjust the seasoning as needed. If you like your salsa smooth, then add it to a food processor and blend until smooth.
  2. Refrigerate until ready to use.

For the nachos

  1. To a skillet over medium-low heat, add the tomato sauce and water. Add the garlic, onion powder, celery salt, dried basil, cayenne pepper, paprika and ground black pepper. Add the olive oil to the mixture, and stir to combine.
  2. Add the seitan to the sauce, and toss to combine. Cook for 6 to 8 minutes or until the seitan is heated through.
  3. Add about 1/3 of the nacho chips to a shallow baking dish. Layer on some of the salsa, 1/3 of the seitan, the red beans, green bell pepper, celery and cheese. Continue with 2 more layers.
  4. Place the baking dish under the broiler for just a few minutes, keeping a close watch to ensure the nachos don’t burn.
  5. Remove from the oven, and garnish with the green onion and the sour cream, if using.
  6. Serve warm with extra salsa and chips.

Serve up these seasoned, meatless and Cajun-inspired nachos.

More Meatless Monday recipes

Basil-lime grilled tempeh and tomato skewers
Skillet cauliflower and zucchini hash with eggs
Stuffed zucchini, with herbed orzo, almonds and fresh tomato sauce

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