Seitan Ropa Vieja

Name: Seitan Ropa Vieja
Cook time: 4 h
Total time: 4 h
Cuisine: American
Ingredients: 1½ cups cooked black beans or 1 (15-ounce) can beans, rinsed and drained; 1½ cups cooked black beans or 1 (15-ounce) can beans, rinsed and drained; 2 portobello mushrooms caps, gills scraped and discarded, shredded or thinly sliced; 1 pound seitan (purchased or homemade), shredded or very thinly sliced; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 teaspoon chopped fresh cilantro; 1 cup vegetable broth; Flour tortillas or hot cooked rice, for serving; Flour tortillas or hot cooked rice, for serving; 1 tablespoon fresh lime juice; 2 teaspoons olive oil (optional); 1 teaspoon ground cumin; 1 cup crushed tomatoes; ½ teaspoon dried oregano; ½ teaspoon natural sugar; 1 small yellow onion, sliced paper-thin; 3 garlic cloves, minced; 1 green bell pepper, seeded and sliced paper-thin; ⅓ cup tomato paste

Preparation info

Serves
4

Difficulty
Easy
Ready in
4 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

There are many variations of this flavorful Latin American dish. This vegan version, made with a combination of seitan, black beans, and mushrooms, is my favorite! Served over rice, it makes a delicious dinner when accompanied by a green vegetable. It’s also terrific spooned into warm tortillas and topped with diced avocado or vegan sour cream.

Ingredients

Americas
United States
Dinner
Main course
Vegan
South America

Ingredients

Method