Seitan in Mexican Gravy

  • Yield: 6 servings


2tablespoons water
1teaspoon sesame oil
1/2cup diced cabbage
1/2cup diced carrot
1/2cup diced onion
2cloves of garlic, minced (2 teaspoons)
1teaspoon ground cumin
Sea salt
4cups sliced or cubed seitan
2cups vegetable broth
1cup organic masa or corn flour, mixed with 1 cup cold water
1tablespoon wheat-free tamari
1/4cup chopped fresh cilantro, for garnish


  1. Heat the water and oil in a medium saucepan over medium heat. Add the cabbage, carrot, onion, garlic, cumin, anda pinch of salt. Cook and stir for 5 minutes, or until the vegetables are tender. Add a splash of water, if needed, to prevent sticking.
  2. Add the seitan, broth, and masa mixture. Bring to a gentle boil over medium-high heat, stirring constantly. Decrease the heat to low, cover, and cook for 30 minutes. If the mixture becomes too thick, add a little water to thin the gravy.
  3. Add the tamari and cook for 5 minutes longer. Serve hot, garnished with cilantro.

–From The Natural Vegan Kitchen by Christine Waltermyer