Ethiopian Seitan Wat

2 T olive oil
1 - large yellow onion, chopped
3 - garlic cloves, minced
1 t minced ginger
1 lb. seitan, cut into one inch slices
1/2 t cayenne
1 T tomato paste
1/2 t salt
1/2 t ground cumin
1/2 t ground allspice
1/2 t ground coriander
1/4 t ground cardamom
1 - can (15 oz.) crushed tomatoes
1 C water
0 - freshly cooked rice
1/4 C crushed roasted peanuts

Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and ginger, and cook until softened, about 5 minutes. Add the seitan and cook, turning once, until lightly browned, about 10 minutes.

Add the cayenne, tomato paste, salt, cumin, allspice, coriander, cardamom, and tomatoes, and mix well. Stir in the water and bring to a boil. Reduce the heat to low and simmer for 30 minutes or until flavor has developed. Serve hot over rice, sprinkled with ground peanuts.

From Vegan Fire and Spice