50 minutes
A rich and flavorful dish featuring seitan chunks in a spiced mole sauce, complemented by carrots and onions.
tablespoons
Simple Seitan, cut into 1-inch chunks
0 recipe
Large Carrots, scraped and sliced 1/2-inch thick
each
Large Onion, diced
each
cups
Chile-Chocolate Mole
cups
1. Preheat Pot and Sauté Seitan
Start by preheating a large pot over medium heat. Once it's warm, add a tablespoon of peanut oil to the pot. Add the seitan chunks and sauté them for about 4 to 5 minutes. You’re looking for a light browning on each side, which will create a flavorful crust. Once the seitan is nicely browned, remove it from the pot and set it aside.
2. Sauté Onion
In the same pot, heat the remaining tablespoon of peanut oil. Add the diced onion and sauté it for 6 to 8 minutes until it becomes translucent and fragrant. This will form the aromatic base of your dish.
3. Steam Carrots
Next, add the sliced carrots and pour in the vegetable broth. Cover the pot and let the carrots steam for about 8 minutes. Steaming the carrots in the broth allows them to cook evenly and absorb some of the flavors.
4. Add Seitan and Mole
After the carrots have steamed, remove the cover and stir in the browned seitan chunks along with the Chile-Chocolate Mole. Mix everything well to ensure all the ingredients are coated with the rich mole sauce. Reduce the heat to medium-low and let the mixture simmer for 10 to 12 minutes. This will allow the flavors to meld together beautifully, and the carrots should become tender.
Toast the spices (chili powder, cumin, cinnamon, cloves) in the oil before adding the onions and garlic to deepen the flavors and add complexity to the mole.
Use high-quality, fresh spices and a high-quality dark chocolate to make a noticeable difference in the depth of flavor of the mole.
Ensure the mole sauce is velvety and smooth by blending thoroughly and passing through a fine-mesh sieve if necessary.
Taste and adjust the mole sauce as you go to maintain a balance of sweet, spicy, and savory. Add chocolate or honey if too spicy; add chili powder or vinegar if too sweet.
Avoid over-kneading the seitan to prevent it from becoming too tough. Aim for a chewy but not rubbery texture.
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