Dinner · Middle Eastern · 20 min
Braised Seitan and Sweet Potato Tagine with Toasted Hemp Seed Gremolata
- Calories
- 1243
- Protein
- 61g
- Carbs
- 197g
- Fat
- 29g
Ingredients
- 165 g seitan
- 621.7 g sweet potato
- 100 g sweet onion
- 1 tsp olive oil
- 0.5 tsp ground cumin
- 0.25 tsp ground cinnamon
- 0.5 tsp salt
- 50 g dry bulgur wheat
- 38.8 g hemp seeds
- 2 tbsp fresh flat-leaf parsley
- 0.5 tsp lemon zest
- 1 clove garlic
- 0.25 tsp black pepper
Method
- 01In a small bowl, combine toasted hemp seeds, finely chopped fresh parsley, grated lemon zest, minced garlic, and cracked black pepper to form the gremolata. Set aside.
- 02Place the dry bulgur in a heatproof bowl, pour 100 ml of boiling water over it, cover with a plate, and let steam for 15 minutes until tender and fluffy.
- 03Heat the olive oil in a heavy-bottomed tagine or Dutch oven over medium heat. Add the diced sweet onion and sauté until soft and translucent, about 5 minutes.
- 04Add the cubed seitan, ground cumin, ground cinnamon, and salt. Cook for 3–4 minutes, turning the seitan until lightly browned on all sides.
- 05Add the diced sweet potatoes and pour in enough water (about 1.5 cups) to partially submerge the sweet potatoes. Bring to a boil, then turn heat to low, cover, and braise gently for 25–30 minutes until the sweet potatoes are fork-tender and the liquid reduces into a thick sauce.
- 06Fluff the steamed bulgur with a fork and spread it across the base of a wide shallow serving bowl.
- 07Ladle the braised seitan and sweet potato tagine over the bulgur, and finish by dressing with the toasted hemp seed gremolata.
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