Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 1 large yellow onion and chop 4 garlic cloves and one medium red bell pepper and one medium green bell pepper into strips.

2. 2

   Heat 3 tablespoons of dendê oil in a large pot or Dutch oven over medium heat, then add the sliced yellow onion, chopped garlic, and bell pepper strips, cooking for 5 minutes until softened.

3. 3

   Cut 500 grams of seitan into 1-inch thick pieces, then add the seitan to the pot and brown it lightly for 5-7 minutes, stirring occasionally.

4. 4

   Stir in 2 large diced ripe tomatoes, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, mixing well to combine all ingredients.

5. 5

   Pour in 400 ml of full-fat coconut milk and 250 ml of vegetable broth, bringing the mixture to a gentle simmer.

6. 6

   Reduce the heat to low, cover the pot, and let the Moqueca de Seitan simmer slowly for 30-40 minutes, allowing the flavors to meld and the seitan to absorb the sauce, stirring occasionally.

7. 7

   Remove the pot from the heat and stir in 0.25 cup of chopped fresh cilantro and 2 tablespoons of fresh lime juice just before serving.