Braised Seitan with Fragrant Tomato Gravy
If seitan is packaged in a tub of broth, you will need 2 tubs. After discarding the broth, you will have about 16 ounces of seitan.
Ingredients
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2 teaspoons olive oil
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5 cloves garlic, minced
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1 medium-sized red onion, chopped
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1 medium-sized serrano chile, seeded and chopped
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2 8-ounce shrink-wrapped package seitan
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1 large zucchini, diced (about 2 1/4 cups)
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1 16-ounce package sliced cremini mushrooms
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1 15-ounce can garbanzo beans, drained
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1 cinnamon stick
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1 2-ounce can tomato sauce, preferably Roasted Red Pepper style
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1 tablespoon garam masala
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1 teaspoon ground turmeric
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1/2 cup chopped fresh cilantro
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3 tablespoons plain soy yogurt
Directions
1.
Heat oil, garlic, onions and chile in a 5-quart saucepan over high heat for 2 minutes. Cut seitan into bite-sized pieces, and add to pan. Add zucchini, mushrooms, garbanzo beans and cinnamon stick. Cook mixture for 6 minutes, stirring frequently.
2.
Reduce heat to low, and add tomato sauce, garam masala, turmeric and cilantro. Cook for 10 minutes, and add soy yogurt. Remove from heat, and keep warm until ready to serve.
Nutrition information
Calories 179, Total Fat 4 g, Sodium 126 mg, Carbohydrate 21 g, Fiber 7 g, Protein 13 g, Sugars 4 g
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
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In Morocco, both fresh cilantro and dried, ground coriander are used to flavor stews such as this tagine. Try filling a pepper mill with coriander seeds for an original twist on ground pepper.
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