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  • Veggie Piperade

    1 vote
    Veggie Piperade
    Prep: 15 min Cook: 15 min Servings: 4
    by Rich H
    61 recipes
    >
    A hint of the southwest - serve up our take on this traditional Basque dish with some southwestern accompaniments and you have a delicious meatless meal. We've altered this traditional Basque dish to a degree - we left out the meat and elected to use red as well as green peppers. We also replaced the Espelette pepper with just a sprinkle of red pepper flakes. We then used seitan in place of the meat. Delicious!

    Ingredients

    • 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
    • Piperade
    • 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

    Directions

    1. 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.
    2. Heat olive oil in a large skillet over medium-high heat.
    3. Stir fry the seitan until it begins to brown.
    4. Remove to a platter and keep warm.
    5. 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.
    6. n 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.

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