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Receta Veggie Piperade
by Rich H

Veggie Piperade

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!

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: España Basque
Tiempo para Cocinar: Raciónes: 4

Va Bien Con: refried beans, tamales, Spanish Rice, avocado

Ingredientes

  • 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

Direcciones

  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.