This comforting Seitan with Red and Green Peppers is a vibrant, protein-packed main course that delivers deep umami flavors and satisfying texture. The seitan is dredged in seasoned flour and pan-fried until golden and crisp, then set aside while onions, peppers, and mushrooms are sauted to perfection. A simple arrowroot-thickened vegetable broth creates a glossy, savory sauce that coats the vegetables beautifully. Its an excellent vegan and vegetarian option for weeknight dinners, offering a wholesome meal that feels indulgent yet healthy. Serve it over rice, buckwheat, or pasta for a complete dish that the whole family will enjoy.
Seitan With Red & Green Peppers
Description
This comforting Seitan with Red and Green Peppers is a vibrant, protein-packed main course that delivers deep umami flavors and satisfying texture. The seitan is dredged in seasoned flour and pan-fried until golden and crisp, then set aside while onions, peppers, and mushrooms are sauted to perfection. A simple arrowroot-thickened vegetable broth creates a glossy, savory sauce that coats the vegetables beautifully. Its an excellent vegan and vegetarian option for weeknight dinners, offering a wholesome meal that feels indulgent yet healthy. Serve it over rice, buckwheat, or pasta for a complete dish that the whole family will enjoy.Ingredients
Directions
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In a shallow bowl, mix together the whole wheat pastry flour and garlic powder.
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Dredge the seitan pieces in the flour mixture, ensuring they are lightly coated on all sides.
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Heat 2 tablespoons of oil in a large skillet over medium-high heat.
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Add the coated seitan pieces to the skillet and fry until browned and crispy on all sides.
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Remove the fried seitan from the skillet and set aside, keeping it warm.
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In the same skillet, heat the remaining 1 tablespoon of oil over medium heat.
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Add the sliced onion and saut for 2-3 minutes until softened.
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Add the sliced red and green peppers, sauting for a few more minutes until slightly tender.
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Stir in the sliced mushrooms and pour in about 1/2 cup (one-third) of the vegetable broth.
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Cover the skillet and simmer until the vegetables are tender but still retain a bit of crispness.
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In a small bowl, dissolve the arrowroot in the remaining vegetable broth. If the broth is hot, dissolve the arrowroot in a few tablespoons of cold water first, then stir into the broth to prevent clumping.
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Pour the arrowroot-broth mixture into the skillet with the vegetables.
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Stir well to combine and raise the heat slightly.
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Cook, stirring constantly, until the sauce thickens and becomes glossy.
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Serve the vegetables and sauce over a bed of rice, millet, buckwheat, or pasta.
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Top with the crispy fried seitan pieces.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 228.3kcal
- % Daily Value *
- Total Fat 1.0g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 7.2mg1%
- Total Carbohydrate 44.3g15%
- Dietary Fiber 11.3g46%
- Sugars 1.3g
- Protein 12.4g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave.
Substitutions: You can use cornstarch instead of arrowroot for thickening, using the same quantity. Any variety of mushrooms works well, such as cremini or shiitake.
Tip: For extra flavor, add a splash of soy sauce or tamari to the broth mixture. Ensure the seitan is patted dry before dredging to help the flour adhere better.
