This is based on one of those dishes that look gross, no matter how well disguised by thick sprinklings of chopped tomato and avocado, but taste fantastic, the chile-chocolate mole sauce from Veganomicon. Every so often, when I fortuitously happen to have all the ingredients on hand, I make a batch and freeze it in small increments for adding to chilis and so on. I've generally resisted using it as part of a main dish, until tonight, when I had some seitan that was pretty much approaching its best before date, and some pita dough that needed making into pitas, and I was tired from circumnavigating the globe in search of some esoteric items to delight the soul of my poor mother still recovering from her shoulder surgery, and I had some of the mole in my all-providing deep freezer.
The recipe for the mole sauce is over at Yeah, That Vegan Shit. I'm sorry Lindy Loo isn't blogging as often as she used to, because I love reading her posts. Anyway, she's another big fan of this recipe and has some fun things to say about it that I agree with but won't echo here. Suffice it to say that the meal was great, if brown. I found the seitan recipe online here, so can reproduce it for you:
Seitan in mole sauce
from the Veganomicon
2 tbsp peanut oil
1 lb seitan cut into bite-sized pieces
2 large carrots, chopped
1 large onion, diced
1/2 cup vegetable stock
2 cups chile chocolate mole sauce recipe
In a large pot over medium heat. Add 1 tbsp of the oil and saute the seitan for 4-5 minutes until lightly browned. Remove the seitan from the pot and set aside.
Heat the remaining oil in the pot. Add the onion and saute for 6-8 minutes until soft. Add the carrots and the vegetable stock and cover. Steam for 8 minutes, then stir in the seitan and mole sauce. Mix completely and allow everything to simmer over medium-low heat for 10-12 minutes, until the carrots are tender.