I can’t believe that Thanksgiving is next week. I feel like I have been living in denial that the Holidays are fast approaching. This year I am feeling a little bittersweet for the Thanksgiving Holiday. I will be in Mexico City this year, away from my family and friends. It is hard to get into the Thanksgiving mood here for a few different reasons. First, the weather has been gorgeous. I am used to the cooler Fall temperatures in the MidWest. Secondly, all the Holiday decor went from Dia de los Muertos/ Halloween straight to Christmas!
I know that Thanksgiving isn’t celebrated here in Mexico; however, I think it’s important to honor both my culture and Hector’s Mexican culture. Additionally since Thanksgiving is one of my favorite holidays, I still plan on have a little Thanksgiving celebration next Thursday. I’m not 100% sure what I will be on the menu, but this recipe for Mexican Braised Pumpkin & Seitan would be a perfect addition to any Thanksgiving menu.
Mexican Braised Pumpkin & Seitan is one of my new favorite recipes that would make for a great main entree or even a side dish to your Thanksgiving table. This recipe for Mexican Braised Pumpkin & Seitan is relatively easy to make. It is also a healthier option for Thanksgiving. Seitan gives the casserole some extra protein, while the pumpkin is filled with tons of vitamins. The recipe is adapted from Rick Bayless’s Smoky Braised Mexican Pumpkin Recipe .
Seitan and onion are sautéed until browned, then a chipotle & tomatillo salsa is added along with roasted tomatoes. I used fresh tomatoes since they are in season here; if tomatoes aren’t in season where you live I recommend using canned Muir Glen Fire Roasted Tomatoes. Using the canned tomatoes makes this recipe even easier. For extra nutrition, chopped swiss chard is added to the mix.
The chopped pumpkin is placed on the bottom of a glass baking dish. Then the cooked seitan and salsa mixture is placed right on top. My mixture was pretty liquidly from the tomatoes and tomatillos, so I didn’t need to add any extra liquid. If your mixture doesn’t have much liquid, add a few tablespoons of water to the seitan mixture before adding it to the pumpkin. There needs to be some liquid in the baking dish in order for the pumpkin to be braised.
The casserole goes into the oven and cooks until the pumpkin is tender and the sauce has reduced. It’s so easy & very delicious!
This Mexican Braised Pumpkin & Seitan is best served with freshly warmed corn tortillas. The recipe is adapted from Rick Bayless's Smoky Braised Mexican Pumpkin Recipe
The recipe is adapted from Rick Bayless's Smoky Braised Mexican Pumpkin Recipe