Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 500 grams of seitan, cut into 2-inch cubes, with 1 teaspoon of ground cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, then smoke the seasoned seitan in a stovetop smoker with 1/4 cup of applewood chips for 20 minutes until deeply aromatic and lightly browned.

2. 2

   Heat 1/2 cup of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, then add 2 large chopped yellow onions and sauté them for 8-10 minutes until deeply golden brown and caramelized.

3. 3

   Stir in 4 medium julienned carrots and cook for another 5-7 minutes until they soften slightly, then add the 500 grams of smoked seitan cubes, 1 tablespoon of ground cumin, 1 teaspoon of ground coriander, and 1 teaspoon of salt, mixing well for 2 minutes.

4. 4

   Pour in 4 cups of hot vegetable broth and bring the mixture to a gentle simmer, then carefully place 1 whole head of garlic, cloves separated but not peeled, directly into the center of the simmering liquid.

5. 5

   Gently add 2 cups of long-grain rice, rinsed until the water runs clear, by carefully sprinkling it evenly over the seitan and vegetable layer without stirring, ensuring it forms an even bed.

6. 6

   Increase the heat to medium-high until the broth visibly bubbles and most of the liquid is absorbed by the rice (approximately 10-15 minutes), then reduce the heat to very low, cover the pot tightly, and cook for 25-30 minutes until the rice is tender and fluffy.

7. 7

   Remove the pot from the heat and let it rest, covered, for 10 minutes before gently fluffing the Osh with a fork, mixing the seitan, carrots, and rice together, and serving hot.