Moroccan Seitan Tagine

• 1 Pkg Seitan cubes
• 20 pitted Kalamata or marinated Green olives
• 2 Tb Olive Oil
• 1 1/2 cu Onion, finely chopped
• 1 small White Turnip, peeled and chopped
• 1/4 cu chopped Cilantro stems (save leaves for garnish)
• 1 Tb minced garlic
• 1 Tb Paprika
• 1 1/2 tsp ground Ginger
• 1/2 tsp ground Cumin
• 1/2 tsp Turmeric
• 1/2 tsp Black Pepper
• 1/8 tsp Cayenne Pepper
• Pinch of Saffron
• 1 tsp dried mint (optional)
• 2 cu Broth ("Not-Beef")
• 1 Tb Moroccan Harissa red pepper paste
• 3 Carrots, peeled and diced
• 1/2 fresh Lemon, sliced thin
• juice of 1/2 Lemon
• 2 cu Zucchini and/or Yellow Squash, diced
• 1/4 cu raw Cashews
• Cilantro leaves, garnish

1. Cut Seitan into bite-size chunks, place in bowl with olives in all their oil. Marinate.
2. In large saucepan or wok, heat Olive Oil over MEDIUM heat to shimmering, add Onions and Turnip, saute until browning (7-10 min.)
3. Add Garlic and Cilantro stems, saute another 2 minutes
4. Add Paprika, Paprika, ground Ginger, ground Cumin, Turmeric, Black Pepper, Cayenne Pepper, Saffron and optional Mint. Cook together 1-2 minutes.
5. Add Broth and Harissa. Cook 5 minutes
6. Add Carrots and Lemon slices, partially cover and cook 10 minutes
7. Remove Olives from Seitan and rinse.
8. Add Lemon Juice, Olives, Seitan, Zucchini, and Cashews, cook partially covered for 10 minutes.
9. When all vegetables are tender (not mushy), serve over couscous, garnished with Cilantro leav

green olives, olive oil, onion, white turnip, cilantro, garlic, paprika, ground ginger, ground cumin, turmeric, black pepper, cayenne pepper, saffron, mint, cu broth, red pepper, carrots, lemon, lemon, zucchini, cashews, cilantro

Taken from www.epicurious.com/recipes/member/views/moroccan-seitan-tagine-50123817 (may not work)