Seitan and Caramelized Onion Tagine with Bulgur and Toasted Hemp Seeds

In a heavy-bottomed tagine or Dutch oven, heat 15g of olive oil over medium-low heat. Add the sliced onions and cook, stirring occasionally, for 20-25 minutes until they are deeply caramelized, jammy, and a rich golden brown.

Increase heat to medium. Add the seitan chunks and minced garlic, searing until the seitan develops a slight crust, about 5-7 minutes.

While the seitan is searing, prepare the bulgur: boil 400ml of water, add the bulgur, cover, and remove from heat. Let it steam for 15 minutes until tender and fluffy.

Stir the remaining olive oil into the tagine with a splash of water to deglaze the bottom. Season generously with smoked paprika and cracked black pepper to build depth.

To serve, mound the fluffy bulgur into a wide, shallow bowl. Top with the seitan and onion mixture.

Finish by spooning the hemp seed pesto over the top, which adds a nutty, herbaceous richness to the dish. Serve immediately while fragrant.