14 - Seitan Peppersteak
yields 1 large skillet
4-5 cups seitan slices (see step 1)
2-3 Tbsp. oil, 2-3 cloves garlic and a dash of tamari
nutritional yeast, tamari, seasonings, to taste
Peppersteak Sauce (yields 4 cups)
4-5 cloves garlic, diced
2 onions, sliced like half moons
2 bell peppers, thinly sliced (1 red)
8 mushrooms, sliced
3 cups water
3 Tbsp. liquid vegetable bouillon
1 1/2 Tbsp. dried basil
1 tsp. black pepper
1 1/2 Tbsp. arrowroot powder
1 tsp. herb salt (such as Herbamare)
1 cup tomato paste, or thick tomato sauce
1/2 Tbsp. garlic powder
1 tsp. onion powder
2 Tbsp. nutritional yeast
3 Tbsp. sorghum or molasses
1 1/2 Tbsp. tamari
1. Slice seitan into wide, quarter-inch thick slices then cut each in half.
2. In a blender, blend garlic with oil and tamari. Pour this oil into a cast-iron skillet and sauté the seitan pieces in it. Add nutritional yeast, tamari and seasonings, to taste. (To use less oil, skip this step, and go straight to step three.)
3. In a saucepan, using a dash of oil (or water), sauté the garlic, then the onions, peppers and mushrooms (in that order). Cover and allow to soften.
4. In a blender, blend the Peppersteak Sauce ingredients. Pour this blended sauce over the vegetables. Simmer over a low flame for 20-25 minutes, stirring often until sauce thickens. Do not boil.
5. Add most of the sauce to the seitan in the skillet and stir. Bake for 30-40 minutes at 275°. Add remaining sauce, warm and serve.