Reprinted with permission from the publisher, The Book Publishing Company.
Seitan in Mexican Gravy (p.136)
Makes 6 servings
I can almost hear the music playing in the busy
market square of sunny Coyoacán, Mexico, when I make this dish. The art,
history, and warmth of the Mexican people seem to permeate this recipe. Serve it
over a bed of long-grain brown rice, with a fresh green salad on the side.
2 tablespoons water
1 teaspoon sesame oil
1/2 cup diced cabbage
1/2 cup diced carrot
1/2 cup diced onion
2 cloves garlic, minced (2 teaspoons)
1 teaspoon ground cumin
4 cups sliced or cubed seitan
2 cups vegetable broth
1 cup organic masa or corn flour, mixed with
1 cup cold water
1 tablespoon wheat-free tamari
1/4 cup chopped fresh cilantro, for garnish
Heat the water and oil in a medium
saucepan over medium heat. Add the cabbage, carrot, onion, garlic, cumin, and a
pinch of salt. Cook and stir for 5 minutes, or until the vegetables are tender.
Add a splash of water, if needed, to prevent sticking.
Add the seitan, broth, and masa
mixture. Bring to a gentle boil over medium-high heat, stirring constantly.
Decrease the heat to low, cover, and cook for 30 minutes. If the mixture becomes
too thick, add a little water to thin the gravy.
Add the tamari and cook for 5 minutes
longer. Serve hot, garnished with the cilantro.
Per serving: calories: 426,
protein: 50 g, fat: 3 g, carbohydrate: 39 g, fiber: 8 g, sodium: 186 mg