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
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