To make the Spice powder: Dry roast cumin seeds, cloves, peppercorn for 1 – 2 minutes or until they smell fragrant and aromatic. Grind the whole spices into a powder.

Add the chile powder, paprika, ground ginger, turmeric, cinnamon and salt. Mix well. Store in a air-tight container in a cool, dry place and use as needed.

To make Seitan: In a large bowl, combine spice mixture with gluten and flour.

In a measuring cup, add water, oil, tomato paste, steak sauce and whisk until well combined.

Add the wet ingredients to dry ingredients and knead for 5 minutes or until everything is incorporated.

Set aside for 20 minutes to rest.

Preheat oven to 350°F. Divide the dough in half. Shape the dough into logs of approximately 6” long and 3” diameter. Wrap the logs tightly with aluminum foil. Bake seam side down for 1 hour.

Let cool before unwrapping. Store in a air-tight container in the fridge for 1 week or in the freezer for even longer shelf life.

To make Ethiopian Wat: Heat 2tbsp EVOO in a dutch oven over medium heat. Add the onions and pinch of salt and let them sweat for about 15 minutes, stirring occasionally.

Add another 2tbsp of EVOO to the onions and deglaze the pan.

Next add the broth and bring the mixture to a boil.

Add the seitan, potatoes, carrots, lentils and pepper. Bring the mixture to a boil, then lower the flame to medium and simmer covered for about 30 minutes.

Stir in the rice, cover and simmer for an additional 20 minutes, or until the rice is cooked through. Serve on its own or as a side to Injera.