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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Great way to get in that daily dose of protein. I found this recipe in the Veggie Life magazine, and I have yet to find a recipe in there that I don't like... Ingredients:
8 ounces seitan, chicken style, chopped |
1 tablespoon canola oil |
1/2 cup celery, chopped |
1/2 cup onion, chopped |
1 bay leaf |
1/2 teaspoon rosemary |
1/2 teaspoon thyme |
2 garlic cloves, chopped |
1 (15 ounce) can black beans, undrained |
1 (15 ounce) can ground tomatoes, with puree |
2 teaspoons dry mustard |
1 tablespoon honey |
2 tablespoons vinegar |
1 cup cabbage, shredded |
1 carrot, grated |
Directions:
1. Spray a medium pot with cooking spray and brown seitan over medium high heat (about 5 minutes), then set it aside.
2. Add the oil, celery, onion, bay leaf, rosemary, thyme and garlic and sautee them for 3 to 5 minutes, or until the mixture is limp and fragrant.
3. Stir in the beans, tomatoes, mustard, honey and vinegar, bring the mixture to a boil and then allow it to simmer for about 30 minutes, adding water if neccessary to keep it from sticking and/or drying out. Stir occasionally.
4. When there are 10-15 minutes left add the seitan to the mixture so it can soak up the flavor.
5. In a separate bowl combine the cabbage and carrot.
6. When done, put the BBQ black beans together with some of the cabbage/carrot mixture in some warm tortillas. You can also serve the beans over rice if you wish. Enjoy!
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