This delicious Seitan and lentil dish has a lovely deep smoky flavour. It’s quick to prepare, nutritious and low on the washing up. We hope you enjoy it as much as we did.

Vegan

Serving Size: 4-5

Cooking/Prep Time: approx 40

INGREDIENTS

3 tablespoons of olive oil

1 pack of Suzy Spoon’s Seitan fillets, cut or torn into small chunks

1 brown onion, diced

3 cloves garlic, diced

1½ tablespoons smoked paprika

1 tablespoon cumin

1 cup red lentils (or 1 tin of small dark lentils)

1 cup cherry tomatoes

2 cups vegetable stock

3 bay leaves

1 tablespoon chipotle smoked chilli powder (chilli flakes will work if that’s what you have)

1 handful of parsley, chopped

MOROCCAN SEITAN

METHOD

Preheat oven to 180°c.

Heat the oil in an ovenproof pan on a medium high heat

Add the Seitan pieces

Cook for 5-10 minutes until brown all over

Season with a generous amount of salt and pepper

Remove Seitan from pan and set aside

Add a bit more oil to the pan if required, add the onion, cook for 3 minutes

Add the garlic, paprika and cumin

Stir for 3 to 5 minutes or until onions become transparent

Add the lentils, stock, tomatoes, bay leaves, chilli flakes and Seitan pieces

Place into oven and bake for 20 to 30 mins with no lid

Remove from oven, fish out the bay leaves and discard them

Garnish with parsley to serve

 

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Tel: (02) 95579762  |  Email: info@ssvb.com.au

 

© 2018 Suzy Spoon's Vegetarian Butcher ABN 38 917 402 475

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