Braised Seitan and Sweet Potato Tagine with Toasted Hemp Seed Gremolata

Heat a heavy-bottomed tagine or Dutch oven over medium heat with a splash of olive oil. Add the diced sweet onions and sauté until translucent and aromatic, about 5 minutes.

Add the cubed seitan and brown lightly on all sides, allowing the surface to develop a savory crust.

Add the diced sweet potatoes and enough water to partially submerge the ingredients. Bring to a gentle simmer, cover, and braise for 25–30 minutes until the potatoes are fork-tender and the sauce has thickened into a rich glaze.

Meanwhile, prepare the bulgur by pouring boiling water over it in a bowl; cover and let steam for 15 minutes until fluffy.

To serve, mound the bulgur in a shallow bowl, top with the braised seitan and sweet potato mixture.

Finish by drizzling with the hemp seed pesto to add a bright, herbaceous, and nutty finish. Garnish with a crack of black pepper.