Ingredients

(Preparation time 20 minutes)
1/2 cup walnuts, whole
1/4 cup walnuts, chopped
1 onion, finely chopped
1 chili, seeds removed, chopped (see note)
3 cloves garlic, chopped
2 tablespoons raisins
1 1/2 tablespoons cocoa powder
14-ounce can of tomatoes
2 tablespoons vegetable oil
1 teaspoon ground cinnamon
4 cloves
Pinch of salt
1 carrot, sliced
1 1/4 cups water or vegetable stock
2 pounds seitan, cubed similar to steak tips

Directions

In a food processor or blender, puree the whole walnuts, onion, chili, garlic, raisins, cocoa powder and tomatoes. The mixture should resemble a smooth chocolate shake.

In a large pan, heat the oil then sprinkle in the cinnamon, cloves and salt. Stir for a moment or two, then add the sliced carrot and cook for 1 minute.

Add the chopped walnuts and pureed mixture to the pan and simmer for 5 minutes. Stir frequently to prevent the mixture from sticking to the pan. Slowly add the stock or water and mix until blended.

Add the seitan cubes to the pan and mix thoroughly to coat. Simmer for about 10 minutes, letting seitan heat thoroughly and absorb the flavors of the sauce. Serve over rice or steamed potatoes. Makes 6 servings.