Recipe by VegSocialWorker
Adapted from Moosewood Restaurant Cooks at Home. I love this as a burrito with beans and a whole wheat tortilla. I use beer instead of oil- it tastes great and is lower in fat. I also used home-made seitan.
Top Review by Laughing in the Kitchen
Loved it! I did modify the recipe a bit. I have super spicy chili powder so I just added several pinches of that, and then a couple of shakes of cumin. Added flavor instead of more heat. I used fresh roma tomatoes and Upton's Natural seitan. This was still spicy (to me) but absolutely delicious. I served it as main dish with a romaine, cucumber, and grape tomato salad on the side. Thanks for sharing!
- 1 cup chopped onion
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1⁄2 medium bell pepper
- 1⁄2 lb seitan (wheat gluten)
- 1 tablespoon chili powder
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried basil
- 1 teaspoon low sodium soy sauce
- 1 teaspoon Tabasco sauce (or to taste) or 1 teaspoon other hot pepper sauce (or to taste)
- 1 cup chopped tomatoes (Rotel) or 1 cup one small can of chopped tomatoes and green chilies (Rotel)
Directions See How It's Made
- Saute the onions and garlic in the oil for about 4 minutes, until softened.
- Chop the pepper and add it to the pan. Coarsely grate or chop the seitan. Mix it into the vegetables along with the chili powder, oregano, basil or soy sauce and Tabasco.
- Saute for a minute, stirring constantly to prevent sticking.
- Stir in the tomatoes, reduce the heat, and simmer uncovered for about 5 minutes.
- It should be moist but not too juicy.