Seitan in Mexican Gravy

  • Yield 6 servings

This dish works best over a bed of 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 of 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


  1. Heat the water and oil in a medium saucepan over medium heat. Add the cabbage, carrot, onion, garlic, cumin, anda 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.
  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.
  3. Add the tamari and cook for 5 minutes longer. Serve hot, garnished with cilantro.

–From The Natural Vegan Kitchen by Christine Waltermyer



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