1 tsp champagne vinegar (other vinegar would be fine)
Heat 1 tablespoon olive oil in a skillet on medium heat. Add the onion, cook for a few 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, then the dish is ready to serve.
Keywords: seitan recipes, vegan main course, high protein vegan options