Rating: 4.36 stars
25 Ratings
  • 5 star values: 12
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

I just love seitan and there's only two other recipes for it on this site!! I thought I better add one of my recipes for others like me who love seitan and can't find any recipes for it. I use a lot of garlic, but it's not overwhelming at all. It had a very Asian smell and flavor to it which was not my initial intention, but it works great with noodles, stir fry's, over rice or with a side of mashed potatoes and green beans. Enjoy!

Recipe Summary test

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a skillet over medium-low heat. Add onions and garlic, and cook, stirring until lightly browned. Increase the heat to medium, and add the green pepper and seitan to the pan, stirring to coat the seitan evenly. Season with salt and pepper. Reduce heat to low, cover, and simmer for 35 minutes in order for the seitan to absorb the flavors. Dissolve cornstarch in cold water, and stir into the skillet. Cook, stirring until thickened, and serve immediately.

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Nutrition Facts

301 calories; protein 26.3g; carbohydrates 15.3g; fat 15.6g; sodium 318.4mg. Full Nutrition
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Reviews (27)

25 Ratings
  • 5 star values: 12
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/02/2005
This is delicious and easy. I've made it more than once. The only thing I do that isn't in the recipe is to leave some of the broth from the seitan package for the sauce. Yum! Read More
(19)
Rating: 3 stars
06/12/2006
This is an interesting recipe to say the least. While it does have ok flavor it does lack a certain aesthetic appeal. This was my first time using seitan and I wasn t too happy w/ the results. Let s just say the final results look the inside of a can of cat food. My meat-eating girlfriend wasn t too happy when I cooked this although she said she liked it better than tofu. If you don t mind seitan and have had it before then I suggest the recipe. If you haven t had it before and looking to try something new I would avoid it. Read More
(16)
Rating: 5 stars
01/11/2005
This was really quite good! Very easy - does not require a lot of fuss. I will definately make this again. Thank you for sharing. Read More
(11)
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Rating: 5 stars
11/08/2006
Oh my goodness. This was just so fantastic. I made a big batch of homemade seitan earlier today so I was looking for a fabulous recipe for dinner tonight. This one caught my eye and I'm glad it did! I didn't have a pepper so I left that out. I was a little confused about the purpose of the cornstarch since there wasn't any liquid to thicken up but I fixed that and made a gravy with some of the broth from the big pot of seitan and about a tablespoon of cornstarch. Brought it to a boil for a few seconds then turned the temp down and simmered as instructed. I served it over baked potatoes with lots of veggies on the side. It was just the right amount of spicy and the gravy made it taste like a nice expensive and fattening dish (but it wasn't expensive or fattening!). Yuuuummmmm. Read More
(8)
Rating: 4 stars
06/04/2009
Since the recipe did not say to drain the Seitan I did not. I believe this is the step the other commentors are missing. Also as an experiment I threw in some cashews and I liked the result. Read More
(8)
Rating: 4 stars
11/17/2011
Disclaimer: I am an omnivore but my boyfriend is an herbivore. We thought this was quite good like a beef stew. From our experience it needs some vegetables like cut potatoes carrots and pearl onions. I had no green bell peppers and I didn't want it to have the sweetness of red bell pepper. I made my own seitan (I've never seen it in stores) so I don't know how it's packaged. Based on what other reviewers mentioned about broth I measured 1/8 cup soy sauce and added water to make 1 1/2 cups. This I added with the seitan. Read More
(4)
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Rating: 5 stars
03/30/2009
I thought this recipe was delicious and so easy! The only change I made was to cut the olive oil in half because 1/4 cup seemed excessive and with the reduction I still found it to be absolutely delicious. I did the last part with the cornstarch but I didn't see the point as there was no liquid prior to adding the corn starch. Any insight? Read More
(4)
Rating: 5 stars
05/25/2006
This was delicious. It had a lot of spicy flavor more than I would have guessed from the ingredients. (I did add more liquid to make a bit of extra sauce.) This immediately made our 'make again' list. Read More
(4)
Rating: 4 stars
05/17/2010
This is my first endeavor into seitan also I have had it before and enjoyed it (in wraps etc) so I thought I'd give it a try. I basically did as called for but I don't know "chicken style" seitan Whole Foods just had "cube" and "strips" I used strips. There wasn't a lot of liquid in the package so I added a splash of water before letting it all simmer. I also got two 8oz packages of seitan but it seemed like enough with just one. I made rice with a little lemon zest to serve it over. I cooked it for the recommended time to let the seitan absorb the flavors which it did but the bell pepper ended up far too cooked for my tastes (expected with that much time I guess). I thought the end result was still bland so I made a quick spice up at the end with Indian curry spices. This helped round it all out. I'm a carnivore but my partner is a pescetarian who does chicken now and then. We both enjoyed the end result and she finished it all up (no leftovers!) but I reached for the spice rack and I think this definitely needs a little something else. Read More
(2)