Wednesday, May 21, 2008

Red Pepper Seitan

So in a continued effort to provide real vegan content instead of just talking about vegan, I present you with tonight's dinner.

This little scorcher of a dish has a ton o' spice, but it's also a good dish to serve to unsuspecting guests whose mouth you want to burn. See...it's called red pepper chicken because of the red bell pepper AND the red pepper flake. Most unsuspecting guests won't realize the heat floating around in the sauce...until it's too late.

Red Pepper Seitan
  • 2 tablespoons of olive oil
  • 2 medium carrots, sliced into coins
  • 1 red pepper
  • 1/2 medium white onion, diced
  • 1/2 cup soy sauce + 2 tablespoons
  • 1 teaspon pepper
  • 1/2 tablespoon garlic
  • 2 tablespoons red pepper flake
  • 1 package of seitan cut into 1/2 inch pieces
  • 1/2 tablespoon corn starch
  1. Place a skillet over medium heat. When hot, add two tablespoons of olive oil.
  2. Add the carrots, red pepper, and onion and cook until the carrots begin to soften.
  3. In a separate bowl, mix all but two tablespoons of the soy sauce, the pepper, garlic, and red pepper flake.
  4. Add the soy sauce, spices, and seitan to the skillet and boil the seitan until it is soft.
  5. Mix the remaining the soy sauce and corn starch to form a slurry and add it to the skillet. Mix well.
  6. The sauce should begin to thicken. Once it is thickened, serve over rice noodles.

2 comments:

Unknown said...

The question is, how did it taste? (other then the spicy part)

Sally said...

I'm with Daniel, how did it taste? :)