Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, toss 500 grams of seitan cubes with 1 teaspoon of Cajun seasoning, 0.25 teaspoon of salt, and 0.125 teaspoon of black pepper until evenly coated.

2. 2

   Heat 2 tablespoons of olive oil in a Dutch oven or large skillet over medium heat, then add 2 tablespoons of all-purpose flour and cook, stirring constantly, for 5-7 minutes until a light brown roux forms.

3. 3

   Add 1 medium diced yellow onion, 1 large diced green bell pepper, and 2 medium diced celery stalks to the roux, cooking for 8-10 minutes until the vegetables soften.

4. 4

   Stir in 4 minced garlic cloves and the remaining 1 teaspoon of Cajun seasoning, cooking for 1 minute until fragrant.

5. 5

   Transfer the mixture to a large clay pot, then add 1 (14.5 ounce) can of undrained diced tomatoes, 3 cups of vegetable broth, 1 bay leaf, 1 tablespoon of fresh thyme leaves, and the seasoned seitan, stirring gently to combine.

6. 6

   Cover the clay pot and bake in a preheated oven at 350°F (175°C) for 60 minutes, then stir in 1.5 cups of sliced fresh okra.

7. 7

   Re-cover the clay pot and continue to bake for another 30 minutes, or until the okra is tender and the fricassee has thickened slightly, adjusting salt and pepper to taste before serving.