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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. tomatillos (or ~20, husks removed, rinsed and sliced in half)
- 2 whole jalapeños (stem removed, If sensitive to heat, remove the seeds as well)
- 6 poblanos (stems removed and sliced in half, these are very mild chiles - see note above. If concerned about the heat they contribute, remove the seeds)
- 1 sweet onion (large, chopped)
- 4 whole garlic cloves
- olive oil (to drizzle)
- 1 bunch fresh cilantro
- 1 1/2 Tbsp. miso paste
- 1 1/2 Tbsp. reduced sodium soy sauce
- 1/2 cup water
- 1 tsp. ground cumin
- 1/2 tsp. onion powder
- 16 oz. seitan (cut into chunks, see note above - if you want to make this recipe gluten free)
- 14 oz. jackfruit (young, drained and rinsed)
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