The Natural Vegan Kitchen Publisher: The Book Publishing Company © 2011 by Christine Waltermyer ISBN: 1570672458

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.

Ingredients

• 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

• Sea salt

• 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

Directions

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