Seitan with Sweet Peppers and Onions
Looking for some new ways to prepare healthier, vegetarian options at home? Seitan could be your new go-to ingredient. This versatile meat substitute has a wide range of entrée possibilities.
Recipe courtesy of Eleni’s Modern Mediterranean
Makes 4 Servings
1 lb Taft Foodmasters seitan loaf version, cut into 1” by 1” pieces
5 tbs olive oil (divided use)
3 Spanish onions, cut in half and sliced ¼” thick
2 red pepper, cut in half and sliced ¼” thick
2 green peppers, cut in half and sliced 1/4” thick
½ bunch fresh basil leaves, about 1 ½ oz (leave torn)
Place thick sauté pan over medium high heat.
Add 3 tbs oil and heat until very hot, add onions a little at a time to maintain heat.
Once all the onions are added lower the heat to medium, stirring constantly.
Cook until you have a nice caramel color, about 20 to 30 minutes.
Once caramelized, add the peppers and cook slightly.
Set aside for 5 minutes then add the basil. Toss in, set aside.
In a separate sauté pan, add the remaining oil and allow it to get very hot.
Add seitan and cook for about 1 ½ minutes.
Add seitan into pepper and onion mix and toss.
Plate and serve
Notes: Best served over whole wheat pasta.
Nutrition Information: Nutrition analysis per serving: Calories 480; Fat 25g; Saturated fat 3g; Cholesterol 0g; Sodium 410mg; Carbohydrate 26g; Fiber 5g; Sugar 9g; Protein 38g.