Senegalese Peanut Butter Seitan Stew with Millet

Ingredients

• 150 g seitan, cut into bite-sized cubes
• 3 tbsp natural peanut butter, unsweetened, no added sugar
• 120 g sweet potato, peeled and cubed
• 1 1/2 cups fresh spinach, loosely packed
• 80 g okra, fresh, chopped
• 1 can (400g) diced tomatoes, no sugar added
• 1 cup vegetable broth, low-sodium
• 1/2 cup millet, uncooked
• 1 cup water, for millet
• 3 cloves garlic, minced
• 1 tbsp ginger, fresh, minced
• 3/4 tsp cumin, ground
• 1/2 tsp coriander, ground
• 1/4 tsp cayenne pepper, adjust to taste
• 2 tsp olive oil, for cooking
• 1 tbsp lemon juice, fresh
• 1/4 tsp sea salt, to taste
• 1/8 tsp black pepper, to taste

Instructions

1. 1

   Rinse millet under cold water. Bring 1 cup water to boil in a small pot, add millet and a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with fork.

2. 2

   While millet cooks, heat 1 tsp olive oil in a large skillet over medium-high heat. Add seitan cubes and sear for 3-4 minutes per side until golden brown. Remove and set aside.