Heat oil in a large saucepan over medium heat. Add onion; saute 3 minutes. Add garlic, seitan and cumin; saute 3 minutes. Add salsa; saute 5 minutes. Add broth and chilies; bring to a boil over high heat. Reduce heat; simmer 10 minutes or until onion is tender. Stir in beans; simmer 5 minutes. Ladle into shallow bowl; garnish as desired.
Difficulty: ................. intermediate
Preparation: ............ about 10 minutes
Servings: ................. 4
1 tablespoon extra light olive oil
1 cup chopped white onion
3 cloves garlic, minced
1 (8 ounce) package seitan (vegan meat substitute), such as Westbrae brand, cut into 1/4-inch chunks
12 teaspoons ground cumin
1/2 cup tomatillo salsa or salsa verde, such as Frontera brand
2 cups reduced sodium vegetable broth, such as Imagine brand
1 (4 ounce) can chopped green chilies, undrained
1 (15 or 16 ounce) can no salt added navy, great northern or cannellini beans, drained, rinsed Optional garnishes: sliced pickled jalapeno chili peppers, diced ripe avocado, chopped cilantro, dried Mexican oregano
Health info:
Calories: 219
If you are using dried peas in your healthy vegan recipes, they must be fully cooked before you begi...
*Red chili sauce Take 4 dried ancho chiles, remove seeds, stems, and veins. Heat chiles lightly on ...
1.If you are using dried lentils in your healthy vegan recipes, they must be fully cooked before you...
1.If you are cooking the aduki beans rather than using canned beans, soak a cup of the dry beans ov...
Rinse the millet with water, drain, add 2 parts water for every 1 part millet. Sprinkle a bit of sea...