Seitan in Mexican Gravy
- Servings : 6
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
- 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
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.