Vegan Fesenjan

local_grocery_store Ingredients

• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 cup walnuts, chopped
• 2 cups vegetable broth
• 1/2 cup pomegranate molasses
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound seitan, cut into bite-sized pieces
• 1/2 cup pomegranate seeds
• 2 tablespoons chopped fresh parsley
• 4 cups cooked basmati rice

restaurant_menu Method

1. 1.In a large pot or Dutch oven, sauté the onion and garlic in a little bit of oil until softened.
2. 2.Add the chopped walnuts and cook for a few minutes until fragrant.
3. 3.Add the vegetable broth, pomegranate molasses, cinnamon, cumin, turmeric, salt, and black pepper. Stir to combine.
4. 4.Add the seitan to the pot and stir to coat with the sauce. Bring to a simmer and cook for 30-40 minutes, stirring occasionally, until the sauce has thickened and the seitan is tender.
5. 5.Stir in the pomegranate seeds and chopped parsley.
6. 6.Serve the Fesenjan over a bed of cooked basmati rice.

lightbulb_outline Tips

• chevron_rightIf you can't find pomegranate molasses, you can make your own by simmering pomegranate juice until it has reduced and thickened.
• chevron_rightFeel free to use any type of protein you like in this dish - tofu, tempeh, or chickpeas would all work well.
• chevron_rightLeftovers will keep well in the fridge for up to 5 days.