dinner

Braised Seitan and Leek Tagine with Toasted Pumpkin Seeds

Name: Braised Seitan and Leek Tagine with Toasted Pumpkin Seeds
Ingredients: 250g Seitan (wheat gluten protein); 56.8 g Yam, raw, diced; 100g Leeks, cleaned and sliced; 62.3 g Seeds, pumpkin and squash seeds, roasted

Nutrition

756

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(4)

Seitan (wheat gluten protein)250g

Yam, raw, diced56.8 g

Leeks, cleaned and sliced100g

Seeds, pumpkin and squash seeds, roasted62.3 g

Instructions

In a heavy-bottomed tagine or Dutch oven, heat a splash of water over medium-high heat. Add the sliced leeks and sauté until softened and fragrant.

Add the cubed seitan and diced yams to the pot. Bloom the spices: stir in a generous pinch of za'atar and crushed green cardamom pods, allowing the heat to release their aromatics.

Add enough water or vegetable stock to just cover the ingredients. Cover the pot tightly and reduce heat to low to braise for 35-40 minutes, or until the yams are fork-tender and the seitan has absorbed the aromatic liquid.

Remove the lid during the last 5 minutes of cooking to allow the sauce to thicken into a rich, flavorful glaze.

To serve, ladle the braise into a wide, shallow bowl. Garnish generously with the toasted pumpkin seeds for crunch and a scattering of fresh chopped flat-leaf parsley for a bright, herbal finish.