Recipe Category: Vegan
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Ingredients
Makes 4 servings
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 garlic cloves, minced
- 1 (28-ounce) can crushed fire-roasted tomatoes
- 1/2 cup vegetable broth
- 2 dried ancho chiles
- 1 dried chipotle chile
- 1/2 cup yellow cornmeal
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound seitan cut into 1/4-inch slices
Method
- In a large saucepan, heat 1 tablespoon of the oil over medium heat
- Add the onion and carrots, cover and cook for 7 minutes
- Add the garlic and cook 1 minute
- Stir in the tomatoes, broth and the ancho and chipotle chiles
- Simmer, uncovered, for 45 minutes, then pour the sauce into a blender and blend until smooth
- Return to the saucepan and keep warm over very low heat
- In a shallow bowl, combine the cornmeal with the salt and pepper
- Dredge the seitan in the cornmeal mixture, coating evenly
- In a large skillet, heat the 2 remaining tablespoons oil over medium heat
- Add the seitan and cook until browned on both sides, about 8 minutes total
- Serve immediately with the chile sauce
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