Seitan Mole

Seitan Mole Recipe - Authentic Mexican Dish with Nutritional Yeast and Baking Chocolate

Region / culture: Mexico | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Seitan Mole is a delicious and flavorful dish that combines the chewy texture of seitan with a rich and spicy mole sauce. This dish is perfect for those looking for a hearty and satisfying meal that is also vegan-friendly.

History

Mole is a traditional Mexican sauce that is made with a combination of chili peppers, spices, and chocolate. It is typically served over meat, but in this recipe, we are using seitan as a plant-based alternative. Seitan is a popular meat substitute made from wheat gluten, and it has a chewy texture that is perfect for soaking up the flavors of the mole sauce.

Ingredients

4 or 5 large chicken-style seitan cutlets (about 1 lb (454 g)), cut into thin strips
6 cups water
0.5 cup nutritional yeast
2 tsp sea salt
1 tsp black pepper
0.5 tsp sage
0.5 tsp thyme
0.5 tsp rosemary
3 tbsp fresh cilantro, minced
1 tsp ground cumin
0.5 tsp ground cinnamon
4 tbsp ground chili powder
6 cloves garlic, minced
0.5 cup raisins
2 medium white onions, chopped
1 cup crushed corn chips
2 tbsp vegetable oil
2 cups tomato sauce
1 cup sliced black olives
2 oz (57 g) baking chocolate, melted

How to prepare

Combine the first set of ingredients in a saucepan and heat until boiling. Remove from heat. Add half of this broth to your blender or food processor with the second set of ingredients and blend until smooth.
In a large skillet or saucepan, heat the oil, then carefully pour in the blended mixture. Cook for five minutes, then add the remaining broth, tomato sauce, and melted chocolate. Cook for another 5 minutes, then add the seitan and simmer over low heat for 20 minutes. Serve garnished with fresh cilantro and tofu sour cream, alongside brown rice and steamed corn tortillas.

Variations

Substitute the seitan with tofu or tempeh for a different texture.
Add more chili powder for a spicier mole sauce.
Use different types of nuts or seeds in the mole sauce for added flavor and texture.

Cooking Tips & Tricks

Make sure to cut the seitan into thin strips so that it can absorb the flavors of the mole sauce.

- Be careful when blending the hot broth and spices, as it can splatter.

- Simmer the seitan in the mole sauce for at least 20 minutes to allow the flavors to meld together.

Serving Suggestions

Serve Seitan Mole garnished with fresh cilantro and tofu sour cream, alongside brown rice and steamed corn tortillas.

Cooking Techniques

Simmer the seitan in the mole sauce to allow the flavors to meld together.

- Blend the spices and broth to create a smooth and flavorful sauce.

Ingredient Substitutions

Use vegetable broth instead of water for a richer flavor.

- Substitute the baking chocolate with cocoa powder for a lighter mole sauce.

Make Ahead Tips

The mole sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

- Cook the seitan and add it to the mole sauce just before serving.

Presentation Ideas

Serve Seitan Mole in a large serving dish garnished with fresh cilantro and sliced black olives. - Arrange the brown rice and steamed corn tortillas on the side for a complete meal.

Pairing Recommendations

Serve Seitan Mole with a side of Mexican-style rice and beans for a complete and satisfying meal.

- Pair with a refreshing cucumber salad or coleslaw to balance out the richness of the mole sauce.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat Seitan Mole in a saucepan over low heat, stirring occasionally until heated through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

Iron: 15% of the daily recommended intake per serving

Calcium: 8% of the daily recommended intake per serving

Alergens

Contains wheat and soy

Summary

Seitan Mole is a high-protein dish that is rich in iron and calcium. It is a great option for those following a vegan diet.

Summary

Seitan Mole is a delicious and satisfying dish that is perfect for those looking for a vegan-friendly meal. With its rich and spicy mole sauce and chewy seitan, this dish is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Seitan Mole. The rich, complex flavors and the deep, dark color of the sauce intrigued me like nothing else. It was a recipe that seemed to hold the secrets of a thousand years of tradition and history.

I first came across the recipe for Seitan Mole when I was visiting a small village in Mexico. I had always been fascinated by the culture and cuisine of Mexico, and I jumped at the chance to learn more about their traditional dishes. It was during my stay in this village that I met an elderly woman named Maria who was famous for her incredible cooking skills.

Maria had a small, humble kitchen that was always filled with the most amazing aromas. She graciously invited me to watch her prepare a meal one afternoon, and that was when I first saw her make Seitan Mole. The way she moved around the kitchen, her hands deftly chopping and stirring, was like watching a master at work.

As Maria cooked, she shared with me the story behind the recipe. She told me that Seitan Mole was a dish that had been passed down through generations in her family. It was a recipe that had been carefully honed and perfected over the years, with each new generation adding their own twist to it.

Maria explained to me that the key to a good Seitan Mole was in the sauce. It had to be rich and velvety, with just the right balance of sweet, spicy, and savory flavors. She showed me how to roast and grind the chilies, how to toast the nuts and seeds, and how to simmer everything together into a thick, luscious sauce.

As I watched Maria cook, I couldn't help but be struck by her passion and dedication to her craft. She treated every ingredient with the utmost care and respect, as if each one held a sacred significance. It was a lesson that I took to heart, and one that has stayed with me ever since.

After several hours of simmering and stirring, the Seitan Mole was finally ready. Maria spooned it over a plate of steaming hot rice and served it to me with a warm smile. I took a bite and was immediately transported to another world. The flavors were unlike anything I had ever tasted before – earthy, spicy, and deeply satisfying.

As I savored every bite, Maria shared with me some of the other recipes that she had learned over the years. Each dish had its own unique story and significance, and I listened with rapt attention as she spoke. It was clear to me that cooking was not just a means of sustenance for Maria – it was a way of connecting with her past, her culture, and her loved ones.

When it was time for me to leave the village, Maria gave me a handwritten copy of her Seitan Mole recipe. It was a precious gift that I have cherished ever since. Over the years, I have made the dish countless times, each time feeling a sense of gratitude for the lessons that Maria had taught me.

As I sit here now, reflecting on that fateful day in the small village in Mexico, I am reminded of the power of food to connect us to our roots and to each other. The recipe for Seitan Mole may have been passed down through generations in Maria's family, but now it has become a part of my own culinary heritage.

And so, whenever I make Seitan Mole, I do so with a sense of reverence and gratitude for the lessons that Maria taught me. I am forever grateful for the opportunity to learn from such a masterful cook, and I will always hold her memory close to my heart. For in her kitchen, I found not just a recipe, but a connection to something much deeper and more profound – a connection to the past, to tradition, and to the love that goes into every dish we create.