Seitan Sausage and Peppers
A rich vegan version of the classic sausage and peppers with tender homemade seitan and a bold pepper tomato sauce.
Yield: 4 servings
Prep Time:10 minutes
Cook Time: 1 hour
Special Equipment: Steamer
Ingredients
vital wheat gluten 1 cup
tomato paste 1 tbsp
liquid smoke 1 to 2 tsp
olive oil 1 tbsp plus more for cooking
Not Chicken bouillon paste 1 tsp
garlic powder 2 tsp total
cumin ½ tsp
sea salt ½ tsp
water ½ to ¾ cup as needed
mixed bell peppers sliced 4
yellow onion sliced 1
garlic minced 2 cloves
crushed or chopped tomatoes 1 can 14 oz
paprika 1 tsp
Italian seasoning 1 tsp
adobo seasoning 1 tsp
black pepper ½ tsp
salt ½ tsp or to taste
no salt all purpose seasoning 1 tsp
optional beer or red wine splash
vegan sour cream
vegan Parmesan
fresh herbs parsley or basil
cooked pasta or rice
Directions
Make the seitan dough by mixing the vital wheat gluten, garlic powder, cumin, and sea salt. Whisk tomato paste, liquid smoke, olive oil, bouillon paste, and enough water to form a thick dough. Combine and knead 30 to 60 seconds. Shape into a log, wrap tightly, and steam 45 minutes. Cool, slice, and brown in a skillet with a little oil.
Cook the peppers and onions in olive oil over medium heat until soft and lightly caramelized. Add garlic for one minute. Add tomatoes and season with garlic powder, paprika, Italian seasoning, adobo, black pepper, salt, and no salt seasoning. Add beer or wine if using. Simmer 10 to 15 minutes until slightly thickened.
Combine by serving the pepper tomato mixture over pasta or rice and topping with browned seitan slices. Finish with vegan sour cream, vegan Parmesan, and fresh herbs.
