1 tsp champagne vinegar (other vinegar would be fine)
Handful of baby spinach (optional)
Heat 1 tablespoon olive oil in a skillet on medium heat. Add the onion, cook for five minutes until it begins to soften.
Add the bell pepper to the skillet and cook for another 5 minutes.
While the onions and pepper cook, make the sauce in a small bowl. Combine the ketchup, soy sauce, cumin, garlic powder, the remaining tablespoon olive oil and champagne vinegar. Whisk together and set aside.
After the bell pepper has cooked for 5 minutes, add the seitan to the skillet. Add the sauce, and stir so that the seitan, onions and peppers are well combined.
Cook the seitan for 5 minutes, stirring occasionally, followed by the spinach, if using. The dish is ready to serve after 5 minutes of cooking everything together.
We use plain seitan for this recipe.
The spinach adds nice additional color and extra nutrition if you have some on hand, but we originally made the recipe with out it. Either way it is good!
Keywords: seitan recipes, vegan main course, high protein vegan options