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Seitan With Red & Green Peppers

Seitan With Red & Green Peppers recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 228.3
Dietary: Vegan, Vegetarian
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
  • 1/4 cup Whole wheat pastry flour
  • 1/2 teaspoon Garlic powder
  • 2 cup Seitan; cut into thin, bite-sized pieces
  • 3 tablespoons Oil
  • 1 large Onion; sliced
  • 1 whole Red pepper; sliced
  • 1 whole Green pepper; sliced
  • 2 cup Mushrooms; sliced
  • 1 1/2 tablespoons Arrowroot
  • 1 1/2 cup Seitan or vegetable broth
Directions
  1. 1
    In a shallow bowl, mix together the whole wheat pastry flour and garlic powder.
  2. 2
    Dredge the seitan pieces in the flour mixture, ensuring they are lightly coated on all sides.
  3. 3
    Heat 2 tablespoons of oil in a large skillet over medium-high heat.
  4. 4
    Add the coated seitan pieces to the skillet and fry until browned and crispy on all sides.
  5. 5
    Remove the fried seitan from the skillet and set aside, keeping it warm.
  6. 6
    In the same skillet, heat the remaining 1 tablespoon of oil over medium heat.
  7. 7
    Add the sliced onion and saut for 2-3 minutes until softened.
  8. 8
    Add the sliced red and green peppers, sauting for a few more minutes until slightly tender.
  9. 9
    Stir in the sliced mushrooms and pour in about 1/2 cup (one-third) of the vegetable broth.
  10. 10
    Cover the skillet and simmer until the vegetables are tender but still retain a bit of crispness.
  11. 11
    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.
  12. 12
    Pour the arrowroot-broth mixture into the skillet with the vegetables.
  13. 13
    Stir well to combine and raise the heat slightly.
  14. 14
    Cook, stirring constantly, until the sauce thickens and becomes glossy.
  15. 15
    Serve the vegetables and sauce over a bed of rice, millet, buckwheat, or pasta.
  16. 16
    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.

Keywords: seitan, vegan, vegetarian, peppers, stir-fry, mushrooms, onion, arrowroot, broth, main course, healthy, protein, quick dinner, plant-based, gluten, sauteed, vegetable sauce, crispy, savory, meal prep
Read it online: https://www.chefs-mate.com/recipe/seitan-with-red-green-peppers/