Veggie Piperade Recipe

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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!

Prep time:
Cook time:
Servings: 4


Cost per serving $1.23 view details


  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.


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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%
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