Texas Potatoes with Chili Seitan and Avocado

Servings: 4
Prep time: 10
Cooking time: 25
  • - 8 potatoes
  • - 2 avocados
  • - 200 g of seitan
  • - 200 g of greek yogurt
  • - 1 celery
  • - 1 red onion
  • - Chives
  • - 0.50 lemon juice
  • - 1 teaspoon of chili
  • - Olive oil
  • - salt
  • - pepper
  1. Divide the potatoes without peeling them in half, lengthwise and cook steamed for 8-10 minutes, until the interior will be soft. Then with a corer form a hollow leaving an abundant half centimeter of potato flesh attached to the skin.
  2. chop the seitan pieces in a food processor (or a knife) until you have a consistency similar to that of ground beef.
  3. Saute the finely chopped onion and celery with 2 tablespoons olive oil in a saucepan together with seitan, lightly salted, flavor with spices for chili and add the tomato puree. Cook for 10-15 minutes on medium heat until the tomato is cooked. At the end the mixture should be fairly dry.
  4. Stuff the potato boats with the seitan chilli, arrange them in an oiled baking pan and put them in the oven at 200 ° C for 10 minutes or until the potatoes are cooked. Take them out and let it cool.
  5. Reduce the avocado into cubes, toss with lemon juice, salt, pepper, chopped chives and a little oil. Then prepare the sauce by mixing the yogurt in a pinch of salt and pepper, a tablespoon of oil and a little of chopped chives, finally pour in 4 cups.
  6. Cover the still warm potatoes with the diced avocado, place next the cups with the cream and serve.