Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 300 grams of seitan with 1 tablespoon of olive oil, 1.5 tablespoons of Georgian spice blend (khmeli suneli), 2 minced garlic cloves, 1 teaspoon of salt, and 0.5 teaspoon of black pepper in a bowl, then transfer to a vacuum-sealable bag and seal it completely.

2. 2

   Preheat a water bath using a sous-vide immersion circulator to 85°C (185°F), then immerse the sealed seitan bag into the preheated water bath and cook for 2 hours to achieve a tender texture.

3. 3

   While the seitan is cooking, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat, and sauté 1 large finely diced red onion along with 2 minced garlic cloves for 5 minutes until the onion has softened and become translucent.

4. 4

   Add 400 grams of canned crushed tomatoes, 0.5 tablespoon of Georgian spice blend, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to the pot, bringing the mixture to a gentle simmer for 15 minutes to allow the sauce to reduce slightly.

5. 5

   Stir in 1 can (400 grams) of drained and rinsed red kidney beans, 1 cup of vegetable broth, and 0.5 cup of crushed walnuts, bringing the mixture to a gentle boil before reducing the heat and letting it simmer for another 10 minutes to thicken.

6. 6

   Carefully remove the cooked seitan from the sous-vide bag, slice it into bite-sized pieces, and then add these seitan pieces to the simmering sauce in the pot, continuing to cook for an additional 5 minutes to ensure the flavors are well combined.

7. 7

   Finish the dish by stirring in 0.5 cup of fresh chopped cilantro and 0.25 cup of fresh chopped dill, then taste and adjust the seasoning with additional salt or pepper if necessary.

8. 8

   Serve the Sous-Vide Seitan Chashushuli hot in bowls, garnished generously with 0.25 cup of fresh pomegranate seeds on top.