Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.

2. 2

   Add 500 grams of seitan cubes to the pot and sear them until lightly browned on all sides, about 5-7 minutes; remove the seitan and set it aside.

3. 3

   Add 1 chopped large onion to the pot and sauté for 5 minutes until softened, then add 4 minced garlic cloves and cook for 1 minute until fragrant.

4. 4

   Stir in 400 grams of canned diced tomatoes, 500 ml of vegetable broth, 1 teaspoon of dried oregano, 1 teaspoon of smoked paprika, 0.5 teaspoon of ground cumin, and 1 bay leaf; bring the mixture to a simmer.

5. 5

   Return the seitan to the pot, season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, cover the pot, and reduce heat to low, then braise for 30 minutes.

6. 6

   Uncover the pot, add 150 grams of drained and quartered canned artichoke hearts and 100 grams of pitted and halved Kalamata olives, along with the juice and zest of 1 large lemon, and continue to simmer for another 15 minutes.

7. 7

   Remove the bay leaf, stir in 0.25 cup of chopped fresh parsley, and adjust seasoning with additional salt and black pepper as needed before serving.