Vegan Yassa

A very dear friend of mine is an amazing Senegalese cook. He was kind enough to alter his Yassa Poulet recipe for me so that it is vegan. Spicy and tangy, this recipe is perfect after a long day of work. And the best part? Because it's not made from meat, it doesn't need to marinate for 3 hours, or stew nearly as long! I made this version with a mixture of seitan and tempeh. Please note that seitan is very NOT gluten free, so if you're avoiding gluten, I'd stick with the tempeh (tempeh is fermented soy bean, and has a great consistency for stews).

Vegan Yassa:
Musical Accompaniment: Trampled by Turtles: Codiene

1 cup veggie broth
2 large lemons
3 tbs dijon mustard
1 large onion, chopped
1 package cubed seitan
1/2 package lemon-pepper marinated tempeh
2-3 habanero peppers, whole and/or habanero powder
black pepper to taste
salt

Heat the veggie broth, the juice from the lemons and the dijon mustard in a large deep pan until warm and mixed.
Add onion cook over medium heat, until translucent.
Chop the seitan and the tempeh into small bite-sized cubes and add to pan.
Stir until the liquid is distributed evenly over the seitan and tempeh.
Add habanero peppers or powder to taste.
Sprinkle generously with salt
Cover the pan and let simmer for about 5 minutes.
Serve over rice :)