Seitan Mole

Source: profoundhatredofmeat.blogspot.com

Ingredients

4
dried ancho chilies
1⁄4 cup
golden raisins
1 can
diced tomatoes (15 oz)
1⁄3 cup
slivered almonds (toasted)
1 tablespoon
sesame seeds (toasted)
1 tablespoon
cocoa powder
1
small white onion (small dice)
1
garlic clove (smashed)
1 teaspoon
salt
1 teaspoon
pepper
1⁄2 teaspoon
cumin
1⁄2 teaspoon
oregano
1⁄4 teaspoon
cinnamon
1⁄4 teaspoon
coriander (ground)
1⁄4 teaspoon
cloves (ground)
3 tablespoons
extra virgin olive oil
8 ounces
seitan (medium size chunks)
1
zucchini (thinly sliced)
1
carrot (thinly sliced)
 
additional salt and pepper (to taste)

Instructions

Bring two cups of water to a boil and pour over the dried chilies and raisins. Let sit for 30 minutes until soft. Remove the chilies and scrape out the seeds and stem.Place the chilies in a blender, along with the raisins. Keep the soaking liquid to the side. Add the remaining mole ingredients to the blender and blend until smooth. Add 1 cup of the soaking liquid to thin out the sauce. Add more if necessary. Strain through a colander into a small pot. Bring to a simmer, cover, and cook for 30 minutes.Preheat a grill top to medium-high heat. Brush with olive oil. Toss the seitan, zucchini and carrots with salt and pepper and grill for 10-12 minutes until the carrots are tender and the seitan has good char marks. Pour the mole over the seitan and vegetable mixture.This goes nicely over polenta.

Dietary Preferences: