Guest recipe: Seitan in mole!  »

Knifestyles of the Fit and Fabulous has an amazing recipe for seitan in mole. Yes, SEITAN IN MOLE! Delicious, spicy, chocolatey, rich, decadent mole sauce. This is a meal that will impress you and yours so inflict it upon everyone you know! Have a dinner party! Fancy it up! Gorge yourself on the happiness that is vegan food! You deserve it, you’re such a good person, and so attractive, too!

The directions are as follows: First read all about Shana of Knivestyles amazing adventures, and then DO IT UP!

2 Tbsp. extra virgin olive oil
1 small onion, diced small
1 large garlic clove, minced
2 vine-ripened tomatoes, peeled, seeded and chopped (or tomates concass├ęs. I’m so fancy)
1/4 cup Zante currants
1 Tbsp. toasted sesame seeds
1/4 tsp. each: cinnamon, ground anise seed, ground cumin, ground cloves
Salt and pepper to taste
1/3 cup almonds, soaked for 6 to 8 hours, drained and rinsed
1 cup water, more if needed
3 dried ancho chiles, soaked for at least 30 minutes in hot water. Make sure they are submerged by placing a lightweight bowl on top.
1 oz. unsweetened chocolate, melted

Heat medium saute pan over medium heat. When hot, add 2 Tbsp. Extra Virgin Olive Oil and heat for 30 seconds.

When oil is hot, add onions and a pinch of salt. Sweat for three to five minutes.

Add garlic. When fragrant (after 30 to 60 seconds), add tomatoes and currants. Stir to combine.

When currants are plump (about a minute), add spices. Stir to combine. Lower flame and stir mixture for about 5 minutes to develop the flavors. The spices will become a nice brown and very fragrant. Be careful not to burn. Remove from heat.

In a blender, combine onion mixture with almonds, sesame seeds and water. Puree until very smooth.

Remove chiles from water, remove stems and seeds. Rough chop. Place in blender. With the motor running, add melted chocolate to chiles and onion mixture. You may have to pause and scrape down the sides. Blend until pourable. Store in refrigerator until ready to use.


1 lb. seitan, cut into even size cubes
2 Tbsp. extra virgin olive oil
1 tsp. ground cinnamon
1 tsp. cumin
1 tsp. chili powder
2 Tbsp. tamari

Heat oven to 325 F. Line a baking dish with parchment paper.

Heat a medium enameled cast iron casserole dish over medium high heat. When hot, add oil and heat for 30 seconds. Add seitan cubes and brown.

Add spices and tamari. Lower heat to medium low and stir for five minutes to develop the flavors.

Add seitan to baking dish. Bake for 10 minutes, then stir to rotate. Bake five more minutes.

When seitan comes out of the oven, add back into casserole. Cover with mole. Stir to combine. Cover. Bake at 325 for 20 minutes. Remove cover and bake for five more minutes.

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