Benjamin (brymbyl) wrote in vegancooking,


I wish I had a camera so I could share with you the deliciousness that is this dish!

1 package seitan, sliced into thin strips (you could use homemade, I've never made my own, though)
1 large portabello cap, wiped clean, de-stemmed, and sliced into thin strips (optional)
1 green bell pepper, sliced into thin strips
1 red/yellow/orange bell pepper, sliced into thin strips
1 small hot pepper, diced (optional)

1/4 cup margarine or oil
a couple tablespoons whole-wheat flour
2 cups veggie stock (can use boullion, I usually do marmite dissolved in water)
2 cloves garlic, minced
to taste: salt, black pepper, paprika, white pepper
1 tsp dark soy sauce
2 tbsp nuritional yeast

Prepare first set of ingredients. Prepare gravy by making a roux out of the hot oil or melted margarine and flour. Cook until fragrant, and slowly whisk in veggie stock until desired consistency is reached. Whisk in additional ingredients, and pour over first set of ingredients in a large pan. Cook until peppers are tender.

Serve with mashed potatoes and steamed mixed greens (kale, collards, turnip, mustard, etc).

Serves 4.
Tags: ethnic food-american, ethnic food-soul food, seitan, substitutes-meat(uncategorized)
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