Spicy Mexican Seitan Casserole

Steps

1. Add a little oil to your pan.
2. Add the minced garlic cloves and half a green chili; cook until fragrant.
3. Add the red pepper and one large chopped onion, then stir until softened.
4. Add 1.5 cups of seitan (or beans) to the pan.
5. Stir in the Mexican spice mix: 1/2 tsp black pepper, 1/2 tsp cumin, 1/2 tsp oregano, 1 tsp paprika, and 1 tsp Himalayan salt.
6. Add the red rice to the mixture and stir until toasted for about five or six minutes.
7. Stir in 3/4 cup of tomato sauce.
8. In a separate bowl, mix 5 cups of water with four tablespoons of vegan broth powder (or use 5 cups of liquid).
9. Pour the prepared liquid into the pan and stir to combine everything.
10. Cover the pot with a lid and let it cook on medium heat for 40 minutes.
11. After 40 minutes, add 1.5 cups of frozen mixed vegetables and give it a nice mix.
12. Cover the pot again and let it simmer for another 20 minutes.
13. Add kalamata olives and shredded vegan cheese to the casserole.
14. Cover with the lid on the lowest setting and let the cheese melt until gooey.
15. Garnish with spring onion greens before serving.