This recipe was inspired by Lil’ Deb’s Oasis in Hudson, NY, which I recently visited on my way back from the NOFA-NY Conference. They made this molé with short ribs, and it looked so good that I needed to try it on some seitan. Check it out, it’s delicious!
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Ingredients:
Molé Powder
5 whole star anise
1 Tbs. coriander seeds
1 Tbs. black mustard seeds
1 ½ tsp. whole cloves
1 Tbs. cumin powder
1 tsp. red pepper flakes
1 tsp. chipotle pepper powder
2 Tbs. sesame seeds
¼ cup ground sumac
4 tsp. cacao powder
1 ¼ tsp. cinnamon
1 tsp. allspice
1 tsp. ground coffee
Seitan
2 lbs. Seitan, either homemade or packages
of slices (white wave or Rays)
1 red onion, peeled, thinly sliced
1/3 cup red wine vinegar
2 tsp. organic sugar
12 oz kombucha
4 cloves garlic, thinly sliced
1 yellow onion, peeled, cut into 2” pieces
1 orange, cut into 2” pieces
chopped cilantro for garnish
sesame seeds for garnish
1 orange for garnish
Instructions:
1. Toast the star anise, coriander, mustard and cloves in a cast iron pan for a few minutes until fragrant. Let cool.
2. Grind in spice mill or mortar and pestle. Transfer to small bowl and add the remaining ingredients. Mix well.
3. Slice seitan into ¼” thick slices. Lay out seitan slices on a dry towel, cover with another towel, and press lightly, to dry.
4. 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.
5. 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.
6. Meanwhile, pickle the red onion. In a glass bowl, combine the vinegar, sugar, and pinch of salt. Add the sliced red onions, and mix well. Set aside.
7. Remove seitan pieces from the 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
- Molé Powder
- 5 whole star anise
- 1 Tbs. coriander seeds
- 1 Tbs. black mustard seeds
- 1 ½ tsp. whole cloves
- 1 Tbs. cumin powder
- 1 tsp. red pepper flakes
- 1 tsp. chipotle pepper powder
- 2 Tbs. sesame seeds
- ¼ cup ground sumac
- 4 tsp. cacao powder
- 1 ¼ tsp. cinnamon
- 1 tsp. allspice
- 1 tsp. ground coffee
- Seitan
- 2 lbs. Seitan, either homemade or packages
- of slices (white wave or Rays)
- 1 red onion, peeled, thinly sliced
- ⅓ cup red wine vinegar
- 2 tsp. organic sugar
- 12 oz kombucha
- 4 cloves garlic, thinly sliced
- 1 yellow onion, peeled, cut into 2” pieces
- 1 orange, cut into 2” pieces
- chopped cilantro for garnish
- sesame seeds for garnish
- 1 orange for garnish
- 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
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