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
- 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.
- Heat olive oil in a large skillet over medium-high heat.
- Stir fry the seitan until it begins to brown.
- Remove to a platter and keep warm.
- 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.
- 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.
Useful Links
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 171g | |
Recipe makes 4 servings | |
Calories 226 | |
Calories from Fat 152 | 67% |
Total Fat 17.2g | 22% |
Saturated Fat 2.39g | 10% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 644mg | 27% |
Potassium 264mg | 8% |
Total Carbs 17.75g | 5% |
Dietary Fiber 3.7g | 12% |
Sugars 5.75g | 4% |
Protein 2.07g | 3% |
Advertisement
Advertisement