1/4 cup olive oil
2 ea. onion, chopped 1/4" pieces
1 ea. red bell pepper, chopped 1/4" pieces
4 ea. garlic cloves, sliced
1 TB. salt
2 lb. seitan, cut into 1" pieces
1/4 cup flour
2 ea. Anaheim chiles, roasted, peeled and chopped into 1/2" pieces
1/2" tomatillos, husked, roasted and pureed
1/2 bunch cilantro, washed, and coarsely chopped (with stems)
2 tsp oregano
1 tsp cumin
1 tsp coriander
1 ea. bay leaf
2 cups veggie stock
2-3 tsp chipotle juice
1/2 tsp black pepper

1. Heat olive oil in stock pot and saute onion, salt and bell pepper until onion is translucent and lightly browned, then add seitan and stir for one minute.
2. Add flour and stir for another minute.
3. Add the rest of the ingredients, stir well, and simmer for 40 minutes.
4. Garnish with Lime Cilantro Cream* and serve with warm tortillas.

*Lime Cilantro Cream:
1 cup non-dairy sour cream (toffuti brand is good)
2 TB chopped cilantro
1 ea zest of one lime
1 TB lime juice
1/2 tsp smoked paprika
(whisk all ingredients in a bowl)