Nicaraguan Corn and Tortilla Stew | Love Veg

Ingredients

• 1.0 cups water
• 1.0 tbsp. paprika
• 1.0 tsp. garlic powder
• 1.5 tsp. salt
• 1.0 tsp. black pepper
• 1.0 tsp. ground cloves
• 1.0 cups vital wheat gluten
• 8.0 cups water (for boiling)
• 1.0 tbsp. salt (for boiling water)
• .25 cupa soy sauce
• 15 corn tortillas, torn into pieces and soaked for 8 hours
• 4.0 cups cups broth (from cooking the vegan “meat” or vegetable broth)
• .25 cups vegetable oil
• 1.0 yellow or white onions, chopped
• 1.0 garlic, peeled and chopped
• 1.0 green chili pepper, chopped
• 3.0 tomatoes, chopped
• 1 tsp. annatto powder (also called achiote; available in Latin markets or online)
• .5 bunch fresh cilantro, chopped
• 2.0 tbsp. sour orange juice
• handful fresh mint leaves