Saturday, January 15, 2011

Veggie Pipérade

1/4 cup all-purpose flour
1 pkg. (1 oz.) taco seasoning mix, divided
1 pkg. (8 oz.) cubed seitan, sliced into medallions
2 Tbsp. olive oil

3 Tbsp. olive oil
1 Spanish onion, thinly sliced
1 large red bell pepper, cut into thin strips
1 large green bell pepper, cut into thin strips
1 can (14.5 oz.) diced tomatoes, liquid reserved

In a small paper or plastic bag, combine flour and half the taco seasoning.
Add the seitan, a few pieces at a time, and shake well to coat.
Heat olive oil in a large skillet over medium-high heat.
Stir fry the seitan until it begins to brown. Remove to a platter and keep warm.
Add more olive oil to the skillet and heat. Add the onions and peppers and stir fry until crisp-tender. Then add the tomatoes to the skillet mix and continue cooking.
In a small bowl, combine the reserved tomato liquid and remaining taco seasoning and add to the skillet along with a sprinkle of red pepper flakes. Cook, stirring until thickened slightly. Return seitan to the skillet and heat through.

Makes 4 servings

Calories 159, Total Fat 10.39g, Saturated Fat 1.45g, Trans Fat 0.0g, Cholesterol 0mg, Sodium 576mg, Potassium 185mg, Total Carbs 16.03g, Dietary Fiber 3.3g, Sugars 4.74g, Protein 1.74g

Note: You may make your own taco seasoning rather than use the store-bought package. Use this mix, then measure out what you need as per the directions above:

Taco Seasoning:
1/4 cup dried minced onion, 2 Tbsp. chili powder, 2 tsp. paprika, 2 tsp. crushed dried red pepper flakes, 1-1/2 tsp. dried cilantro, 1/2 tsp. dried marjoram, 1 Tbsp. salt, 1/4 tsp. pepper, 2 Tbsp. cornstarch or potato starch, 1 Tbsp. instant minced garlic, 1 tsp. ground cumin.

Mix all ingredients together, label and store in an air-tight container.


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