Dinner · Middle Eastern · 20 min
Seitan and Caramelized Onion Tagine with Bulgur and Toasted Hemp Seeds
- Calories
- 1369
- Protein
- 59g
- Carbs
- 199g
- Fat
- 31g
Ingredients
- 154.8 g seitan
- 150 g sweet onion
- 10 g garlic
- 25 g extra virgin olive oil
- 1 tsp smoked paprika
- 0.5 tsp ground cumin
- 0.5 tsp salt
- 0.25 tsp black pepper
- 400 ml water
- 217 g bulgur
- 48.1 g hemp seed pesto
Method
- 01In a heavy-bottomed tagine or Dutch oven, heat 15 g of the olive oil over medium-low heat. Add the sliced sweet onions and cook, stirring occasionally, for 20-25 minutes until they are deeply caramelized, jammy, and a rich golden brown.
- 02Increase heat to medium. Add the seitan chunks and minced garlic, searing until the seitan develops a slight crust, about 5-7 minutes.
- 03While the seitan is searing, prepare the bulgur: bring 350 ml of the water to a boil in a separate small saucepan, add the bulgur and 0.25 tsp salt, cover, and remove from heat. Let it steam for 15 minutes until tender and fluffy.
- 04Stir the remaining 10 g of olive oil, remaining 50 ml of water, smoked paprika, ground cumin, remaining salt, and cracked black pepper into the tagine, scraping up any browned bits to deglaze the pan. Simmer for 5 minutes until flavors meld.
- 05To serve, mound the cooked bulgur into a wide dish, top with the seitan and caramelized onion tagine, and spoon the hemp seed pesto over top.
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