Toast the star anise, coriander, mustard, and cloves in a cast iron pan for a few minutes until fragrant. Let cool.
Grind in spice mill or mortar and pestle. Transfer to small bowl and add the remaining ingredients. Mix well.
Slice seitan into ¼” thick slices. Lay out seitan slices on a dry towel, cover with another towel, and press lightly, to dry
In a casserole dish, or roasting pan. sprinkle both sides of the seitan with mole powder (I used about half of the powder, saving half for another time) Let marinate in the mole seasonings overnight.
When ready to cook, pour 12 oz of kombucha over the seitan, add the pieces of onion, garlic slices, and oranges and cover with foil, and bake in 300° oven for 1 hour.
Meanwhile, pickle the red onion. In glass bowl, combine the vinegar, sugar, and pinch of salt. Add the sliced red onions, and mix well. Set aside.
Remove seitan pieces from casserole pan and transfer to a baking sheet. Broil seitan for 5 minutes on each side to make crispy.
Transfer to serving platter. Pour the juices from the casserole pan over Seitan Molé.
Garnish with oranges, chopped cilantro, and sesame seeds
Recipe by iEatGreen at https://www.ieatgreen.com/seitan-mole-with-pickled-onions-2/