Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 500 grams of seitan to remove excess moisture, then cut it into 2-inch pieces and set aside.

2. 2

   Heat 2 tablespoons of olive oil in a large clay tagine or Dutch oven over medium heat, then add 1 large diced yellow onion and sauté for 5 minutes until softened.

3. 3

   Add 4 minced garlic cloves, 1 inch grated fresh ginger, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 0.5 teaspoon ground turmeric, 0.25 teaspoon ground cinnamon, 1 teaspoon sweet paprika, 0.5 teaspoon salt, and 0.25 teaspoon black pepper to the pot, cooking for 1 minute until fragrant.

4. 4

   Stir in the seitan pieces, 400 grams of canned diced tomatoes, and 250 ml of vegetable broth, bringing the mixture to a gentle simmer.

5. 5

   Add 100 grams of dried apricots and 50 grams of blanched almonds to the tagine, cover it, and simmer for 45 minutes on low heat, allowing the flavors to meld and the seitan to absorb the sauce.

6. 6

   Before serving, stir in 0.5 cup of fresh chopped cilantro and 1 tablespoon of fresh lemon juice, then gently combine all ingredients.