Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 500 grams of seitan into 1 cm thick strips, then place them between two sheets of parchment paper and press with a heavy object for 20 minutes to remove excess moisture and firm its texture.

2. 2

   While the seitan is pressing, thinly slice 1 large red onion and 2 large ripe tomatoes, then combine them in a bowl with 0.5 teaspoon of salt and 2 tablespoons of apple cider vinegar, tossing well and setting aside to "cure" for 20 minutes.

3. 3

   Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat, then add the pressed seitan and sear for 5-7 minutes until golden brown on all sides, removing it from the skillet and setting aside.

4. 4

   Add the remaining 2 tablespoons of vegetable oil to the same skillet, then sauté the remaining 1 large sliced red onion and 2 medium chopped carrots for 8-10 minutes until softened, stirring occasionally.

5. 5

   Stir in 4 minced cloves of garlic, 1 tablespoon of ground cumin, 1 tablespoon of ground coriander, and 1 teaspoon of black pepper to the skillet, cooking for 1 minute until fragrant.

6. 6

   Return the seitan to the skillet, mix thoroughly with the vegetables and spices, add 0.5 cup of water, cover, and simmer for 10-12 minutes until the liquid has mostly reduced and the flavors have melded.

7. 7

   Serve the seitan and vegetable kovurma hot, topped generously with the "cured" red onion and tomato salad, and garnish with 0.5 cup of fresh chopped dill.