Vegan Bell Pepper Steak (Aka Pepper Fake) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I made up this recipe after getting a craving for some meaty Chinese food. The measurement for the seitan is approximate, I never really measure it, I just make a big batch and hope it will be enough. For the gravy, I love using the Chicago Diner recipe, which is in my list of published recipes. Just add more tamari to the finished product. Ingredients:
1 lb seitan, made into 2 inch strips |
4 green bell peppers, chopped into large pieces |
1 large onion, chopped into large pieces |
5 cups gravy |
1 tablespoon sesame oil |
1 tablespoon vegetable oil |
6 cups jasmine rice, cooked |
Directions:
1. To get the most flavor out of this dish, I always make the seitan the day before. Cook the seitan bits in a large pan over medium heat with the vegetable oil until it starts to brown.
2. Remove from heat and pour into a large bowl. Pour the 5 cups of gravy over the seitan and add more tamari to taste.
3. Mix well, cover, and store in the refrigerator overnight.
4. The next day, chop the vegetables and sautee in a wok or large pan over medium heat with the sesame oil. When the vegetables start to brown, add the bowl of gravy and seitan.
5. Simmer the vegetables, seitan and gravy for 10-15 minutes, or until the seitan is heated through and the veggies have softened.
6. While all of this is cooking, make the rice.
7. Scoop rice onto a plate, spoon the Pepper Fake over and enjoy!
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