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


Step 1

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.

Step 2

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.

Step 3

Add the tamari and cook for 5 minutes longer.

Serve hot, garnished with the cilantro.

Nutritional Info

Per serving:

  • Calories

  • Fat

    3 g
  • Protein

    50 g
  • Carbohydrates

    39 g
  • Fiber

    8 g
  • Sodium

    186 mg

Recipe Source: The Natural Vegan Kitchen
Reprinted with permission from the publisher, the Book Publishing Company.
Photograph © Christine Waltermyer.

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