Braised Seitan Mole with Rice

Ingredients

• 1 pound seitan
• 2 cups mole sauce
• 1 cup white rice
• 4 cloves garlic
• 1 medium onion
• 2 cups vegetable broth
• 1 teaspoon cinnamon
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 0.5 cup fresh cilantro

Instructions

1. 1

   Prepare the rice: Rinse 1 cup of white rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups of water and a pinch of salt.

2. 2

   Cook the rice: Bring the water to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes.

3. 3

   Prepare the vegetables: While the rice is cooking, finely chop 1 medium onion and mince 4 cloves of garlic.

4. 4

   Sauté the vegetables: In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for about 5-7 minutes until the onions are translucent.

5. 5

   Add the seitan: Cut 1 pound of seitan into bite-sized pieces and add it to the skillet. Season with 1 teaspoon of salt and 1 teaspoon of black pepper. Stir and cook for another 5 minutes, allowing the seitan to brown slightly.

6. 6

   Add the mole sauce: Pour in 2 cups of mole sauce and 2 cups of vegetable broth. Add 1 teaspoon of cinnamon and stir well to combine all ingredients.

7. 7

   Simmer: Bring the mixture to a gentle simmer. Reduce the heat to low, cover, and let it braise for 30-35 minutes, stirring occasionally.

8. 8

   Finish the rice: After the rice has rested, fluff it with a fork.

9. 9

   Serve: To serve, place a generous scoop of rice on each plate and top with the braised seitan mole. Garnish with fresh chopped cilantro.

10. 10

    Enjoy your meal!