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---------- Recipe via Meal-Master (tm) v8.03
Title: SEITAN WITH RED AND GREEN PEPPERS
Categories: Vegetarian, Main dish
Yield: 6 servings
1/4 c Whole wheat pastry flour
1/2 ts Garlic powder
2 c Seitan; cut into thin, bite-
-sized pieces
3 tb Oil
1 lg Onion; sliced
1 Red pepper; sliced
1 Green pepper; sliced
2 c Mushrooms; sliced
1 1/2 tb Arrowroot
1 1/2 c Seitan or vegetable broth
Mix together the flour and the garlic powder. Dredge
the pieces of seitan in flour to coat them on both
sides.
Heat 2 tbs of the oil in a skillet and fry the pieces
of seitan until they are brown and crispy. Set aside
the fried seitan and keep it warm while you cook the
vegetables.
Heat the remaining tbs of oil. Add the onion and
saute for 2-3 minutes. Add the peppers and saute for a
few minutes more; then add the mushrooms and about 1/2
cup (one-third) of the seitan or vegetable broth.
Cover and simmer until the vegetables are tender, but
still a bit crisp.
Dissolve the arrowroot in the remaining broth (if the
broth is hot, dissolve the arrowroot in 2/4 cup of
cold water first, then add it to the broth). Pour the
arrowroot broth into the skillet with the vegetables.
Mix well.
Raise the heat and cook, stirring constantly, until
the sauce thickens.
Serve the vegetables in their sauce over a bed of
rice miollet, buckwheat or pasta. Top with the pieces
of seitan.
From the files of DEEANNE
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