Simple Seitan in a Chile Chocolate Mole Sauce | Easy Seitan Recipe | The Vegan Test Kitchen

dark chocolate

🥗Healthier: cacao powder

💰Cheaper: semi-sweet chocolate

Cacao powder is lower in calories and sugar.

almonds

🥗Healthier: pumpkin seeds

💰Cheaper: peanuts

Pumpkin seeds offer similar texture and flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is a low-calorie alternative.

sesame seeds

🥗Healthier: sunflower seeds

💰Cheaper: poppy seeds

Sunflower seeds provide a similar crunch.

Start by making seitan, which has already been prepared in a previous video.

Toast 1/3 cup crushed tortilla chips, almonds, sesame seeds, and aniseeds in a heavy-bottom pot over medium heat for about 2 minutes, stirring constantly.

Remove the toasted mixture from heat and let it cool slightly before grinding it in a food processor or with an immersion blender.

Add chili powder (a mixture of chipotle and ancho), cinnamon, allspice, cumin, and marjoram to the ground mixture and blend until fine.

Once the seitan is done cooking, let it sit for 15 minutes before slicing it into 1-inch pieces.

In the pot used for toasting, heat peanut oil and add garlic, cooking until it starts to sizzle.

Add chopped onion to the pot and cook for about 5 minutes, stirring occasionally.

In a small container, mix 2 tablespoons of peanut butter with a couple of tablespoons of warm vegetable broth to emulsify.

Pour the remaining vegetable broth, the peanut butter mixture, and 1 can of diced tomatoes into the onion pot along with the spice mixture.

Bring the mixture to a boil, then reduce to a simmer for 8-10 minutes to allow it to slightly reduce.

Remove the pot from heat and let it cool slightly before pureeing the sauce with an immersion blender until smooth.

Return the pureed sauce to the stove and heat it to medium-low.

Add 3 ounces of dark chocolate chips to the sauce and stir until melted, which should take about 3 minutes.

In a separate pan, heat 1 tablespoon of peanut oil and sauté the seitan until lightly browned.

Remove the seitan from the pan and add another tablespoon of peanut oil along with chopped onion, sautéing for 6-8 minutes.

Add chopped carrots and vegetable broth to the pan, cover, and steam for about 8 minutes.

Add the sautéed seitan and 2 cups of mole sauce to the pan, stirring well.

Reduce heat to low-medium and cook for an additional 10-12 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens