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Puckery Pomegranate Seitan

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2 tablespoon oil
1 pound seitan, cut into chops
1 large onion, sliced
2 cloves garlic, minced or crushed
salt and pepper to taste
4 tablespoon pomegranate molasses
2/3 cup vegetable stock, plus more for deglazing the pan if necessary
1/4 cup walnuts
dash of sugar


In a frying pan, fry the seitan for 5 minutes or until it starts browning on both sides. Remove seitan from heat and keep warm.

Using the same pan, saute onions, garlic, salt, and pepper until the onion softens. Add pomegranate molasses, stock, walnuts, and sugar, and bring to a simmer.

Add seitan back to the pan and coat with sauce. Allow the sauce to thicken a bit.

Serve warm.

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