Yield: 8 servings
|3 quarts||Vegetable broth|
|12 ounces||Tempeh; cut into 1" cubes|
|8 ounces||Seitan; cut into 1" cubes|
|1 medium||Onion; chopped|
|2||Dried ancho chiles; seeded & minced|
|2||Fresh jalapenos; (to 3), seeded,|
|; ribbed, minced|
|4||Cloves garlic; minced|
|3 mediums||Ripe tomato; seeded & diced|
|6 ounces||Tomato paste|
|Cumin & coriander to taste|
|2 ounces||Tequila; (optional)|
|3 ounces||Mexican chocolate; grated|
|Salt & freshly ground pepper to taste|
|Tofu Chive Sour Cream; (recipe follows),|
|Minced fresh cilantro; (optional)|
In a large pot, combine vegetable broth, lentils, and bay leaves. Cover and bring to a simmer. Simmer 30 to 40 minutes, until lentils are tender. In a food processor, process tempeh on high until finely ground. Transfer to a mixing bowl. Place seitan in the food processor and process until ground.
Add to bowl with tempeh. Lightly spray a large nonstick skillet and heat over medium-high heat. When skillet is hot, saute tempeh until nearly browned, about 4 minutes. Add seitan and saute for another 5 minutes, stirring frequently. Add mixture to pot with lentils . Lightly spray the same skillet and saute onion over medium-high heat until translucent, about 4 minutes. Add anchos, jalapenos, and garlic. Saute another 2 minutes, then transfer to pot. Stir n tomatoes, tomato paste, cumin, and coriander.
Simmer 40 minutes to 1 hour, stirring occasionally. Remove bay leaves. Stir in tequila, if using, and simmer for about 2 minutes. Add grated chocolate and stir until melted. Season to taste with salt & pepper. Serve with Tofu Chive Sour Cream and minced cilantro, if desired.
By "Karen C. Greenlee" <greenlee@...> on Mar 21, 1999.
Recipe by: Veggie Life, March, 1999 Converted by MM_Buster v2.0l.