mole' seitan
- Categories
- Sauce
- Yield
- 8 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Seitan at room temperature; thinly sliced |
| 1 medium | Onion |
| 3 | Jalapeno peppers; cut up |
| 1 can | (15-oz) tomoato puree or stewed tomatoes |
| 1 cup | Vegetable stock |
| ½ teaspoon | Garlic powder |
| ¼ teaspoon | Allspice |
| ¼ teaspoon | Cinnamon |
| 1 | Square (1-oz) unsweetened chocolate |
| 1 | Flour tortilla; torn in one inch pieces |
From: "Dr. Neal Pinckney" <heart@...> Date: Sun, 4 Aug 1996 10:29:35 -1000 (HST) (modified from original recipe to be low fat) Saute onion and jalapenos until soft, add stock, tomato, dry spices. When simmering add chocolate square and tortilla pieces (which will dissolve and thicken sauce). When chocolate has melted, blend or process until smooth.
Return to pan, add seitan. Cooked vegetables could used instead of or in addition to seitan.
If anyone makes this, please let us know how it came out. This type of Mexican mole' is a wonderful combination of tastes and aromas, both subtle and exciting when blended, a unique culinary experience. To set the record straight, "mole'" means sauce, so the term can be used in many ways in Spanish. This particular style of mole' is part of a traditional regional Mexican cuisine, but is ordinarily made with lard and is very high fat.
fatfree digest V96 #215
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .
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