In a large pot, combine vegetable broth, lentils, and bay leaves. Cover and bring to a simmer. Simmer 30 to 40 minutes, until lentils are tender. In a food processor, process tempeh on high until finely ground. Transfer to a mixing bowl. Place seitan in the food processor and process until ground. Add to bowl with tempeh. Lightly spray a large nonstick skillet and heat over medium-high heat. When skillet is hot, saute tempeh until nearly browned, about 4 minutes. Add seitan and saute for another 5 minutes, stirring frequently. Add mixture to pot with lentils . Lightly spray the same skillet and saute onion over medium-high heat until translucent, about 4 minutes. Add anchos, jalapenos, and garlic. Saute another 2 minutes, then transfer to pot. Stir n tomatoes, tomato paste, cumin, and coriander. Simmer 40 minutes to 1 hour, stirring occasionally. Remove bay leaves. Stir in tequila, if using, and simmer for about 2 minutes. Add grated chocolate and stir until melted. Season to taste with salt & pepper. Serve with Tofu Chive Sour Cream and minced cilantro, if desired. By "Karen C. Greenlee"
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|Serving Size: 1 Serving (833g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 17 (5%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 3951.2mg||136 %|
|Potassium 3473.8mg||91 %|
|Total Carbohydrate 78.9g||23 %|
|Dietary Fiber 18.1g||72 %|
|Sugars, other 60.8g|
|Protein 19.2g||27 %|
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Calories per serving: 357
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