Seitan Pepper Steak

Description

• Ron Pickarski's Friendly Fo

Ingredients

• 1⅓ oz (1 package) dried, sliced shiitake mushrooms (or 1 to 1½ cups regular mushrooms)
• 2 cups water
• 3 tbsp tamari
• 2 cups flaked seitan
• 1 cup diced onions
• ½ cup diced red bell peppers
• 2 tbsp sesame oil (to sauté use appropriate replacement)
• 2 tbsp minced garlic
• 2 tbsp chopped basil
• ½ cup diced green bell peppers
• ¼ cup sherry
• 2 cups water
• 3 tbsp barley miso or other dark miso
• 2 tbsp tomato paste (tomato is never just 'optional' MC)
• 1 tbsp tamari
• ¼ cup arrowroot, dissolved in ¼ cup water.

Directions

1. If you are using the shiitake mushrooms, place them in a bowl and cover them with hot water. Soak until soft (about 30 minutes).
2. Then place the soaked mushrooms in a pot with 2 cups of water (use the soaking liquid) and 3 tablespoons tamari.
3. Simmer, uncovered, for 30 minutes, and set aside.
4. Sauté the seitan, mushrooms, onions, and red bell peppers in the oil (I guess that would be water here, MC) along with the garlic and basil.
5. When the vegetables are tender (half cooked), add the green bell peppers, sherry, and 1¾ cups water.
6. Mix the miso and ¼ cup water, along with the tomato paste and the tablespoon of tamari, if you wish.
7. Add to the sautéed vegetables.
8. Add the dissolved arrowroot and continue to simmer, while stirring constantly, until the sauce has thickened.
9. Serve the seitan pepper steak with noodles, rice, or mashed potatoes.