A few weeks ago we received a few green peppers from the food co-op we recently joined. I never buy and/or use green peppers. They aren’t my favorite so I figure why bother wasting my time with them. As the week went buy I used up pretty much everything from the co-op except these stinkin’ peppers. I didn’t know what to do with them. Initially I was just going to make a veggie stir-fry with them. That same day while I was making a batch of my Basic Seitan an idea popped into my head. Pepper Seitan! A take on Pepper Steak, which was one of my Mom’s culinary specialties while I was growing up.
Now it’s been over 18 years since I’ve last had my mothers Pepper Steak. All I remembered is that it had peppers, steak and soy sauce in it and was served over white rice. I started doing some research online and couldn’t believe how varied everyone’s Pepper Steak recipes were! I didn’t remember tomatoes being in my mothers or that there was honey in it. Some recipes called for 1/2 cup of soy sauce while others called for 2 Tablespoons. Red wine vinegar? I eventually ventured downstairs to my parents apartment and quizzed my Mom on her Pepper Steak making skills. She didn’t know where her recipe was but she did confirm that her’s had tomatoes in it…but not red wine vinegar. I was on my own with this recipe and since the recipes I found online varied so much I figured I might as well just wing it.
Peppers, Onions, Garlic and Red Pepper Flakes
The results were wonderful. Definitely different from my Mom’s version but delicious all the same. My husband wants this to be a regular meal in our house.
2 Tablespoons olive oil
3 cloves of garlic, minced
1 medium onion, thinly sliced
2 green bell peppers, medium diced
pinch of red pepper flakes
3 seitan cutlets, thinly sliced (or 2 packages of store bought seitan, sliced)
1/2 of a 15 oz can of diced tomatoes w. juice
1 cup water
1 beefless bouillon cube
1/4 cup agave syrup
1/2 cup tamari (or soy sauce)
1 Tablespoon arrowroot powder (or cornstarch)
1 bunch of scallions, thinly sliced , approx. 3/4 cup
Heat oil in a medium or large saute pan over medium heat. Saute the garlic, onion, peppers and red pepper flakes until cooked through, about 8-10 minutes. Remove from pan. Return pan to heat and add the seitan and saute 3-4 minutes to brown. Add the tomatoes, water, beefless bouillon cube and agave syrup. Stir until the bouillon cube dissolves. Add the pepper and onion mixture back to the pan and cook for 5 minutes. In a small bowl mix the tamari and arrowroot powder until dissolved. Stir the tamari mixture into the pan. Stir constantly until the sauce thickens, should be no more than 5 minutes. Remove from heat and serve over white or brown rice topped with sliced scallions.