E really liked this seitan dish, which is saying a lot because he's not a huge fan of meat substitutes (though lucky for me he will eat them happily enough). I liked it too, but not as much as him. It's a great way to flavour up some seitan - with garlic, onion, bell pepper, cumin, wine and tomatoes.
If you have Viva Vegan!, please comment and let me know which dishes from it you loved or didn't like. I've only made a few things from it (like these empanadas) but want to make more.
If this sounds good, you might also like:
Shredded Seitan and Mushroom Empanadas with Raisins and Olives
Udon Noodles with Peanut Sauce and Seitan
Seitan Black Bean Corn Burgers
Latin Shredded Seitan
Adapted from Viva Vegan!
Serves 4 (with rice and another vegetable)
1/2 recipe (two loaves) Steamed Red Seitan
1 tbsp olive oil
1 clove garlic, minced
1/2 medium onion, finely chopped
1 small red bell pepper, seeded and sliced into thin strips
1/2 tsp ground cumin
1/2 cup red wine
3 roma tomatoes, seeded and finely chopped
Salt and freshly ground blac pepper
Slice the seitan as thinly as you can, then stack a few slices together at a time and chop the seitan into thin slivers.
In a large pan over medium heat, add the olive oil and garlic. Cook until the garlic sizzles, about 30 seconds. Add the onion and bell pepper, stirring occasionally, and cooking until the onion is soft and translucent, about 6 to 8 minutes. Stir in the cumin, cook for 1 minute. Stir in the wine and tomato. Stir in the seitan, coating the seitan with the sauce. Simmer for 12 to 14 minutes. The seitan should look juicy, so if starts to look dry, add more wine or tomato. Season with salt and pepper.