*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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.
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?
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.
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