The seitan in this recipe does a pretty nice job of replicating the texture and taste of the pork you might normally use in carne adovada. The nutritional yeast is optional, but it provides complete protein and gives the sauce a more creamy texture. The seitan develops a bit of a rubbery/chewy texture when reheated, so you’ll have better luck sharing with a few friends than planning for leftovers.
- 1 lb seitan
- 6 oz hearty mushrooms, like crimini or portobello
- 8-10 dried red chile pods, rinsed and de-stemmed
- 3 cups hot water
- 1 Tbsp dried vegetable broth or equivalent in cubes
- 3 heaping Tbsp nutritional yeast
- oregano to taste
- garlic salt to taste
Preheat oven to 350. Cut the seitan and mushrooms into approximately 1” cubes and put them in a large Dutch oven. Put all the other ingredients in a blender and blend until thoroughly mixed. Add water if needed to thin out the sauce; it should be runny but not watery. Pour the blended ingredients over seitan/mushroom cubes. Cover and bake for 1 hour. Remove cover and cook until desired thickness is reached, approximately 1 hour more.