Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Add 500 grams of seitan cubes and sear until browned on all sides, then remove the seitan from the pot and set aside.

2. 2

   Add 1 tablespoon of vegetable oil and 3 tablespoons of all-purpose flour to the pot, stirring constantly for 5-7 minutes to create a dark brown roux.

3. 3

   Stir in 1 cup of chopped yellow onion, 0.5 cup of chopped celery, and 0.5 cup of chopped green bell pepper, cooking until softened, about 5 minutes.

4. 4

   Add 4 minced garlic cloves, 1 teaspoon of dried thyme, 0.5 teaspoon of cayenne pepper, 1 teaspoon of smoked paprika, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 1 bay leaf, cooking for 1 minute until fragrant.

5. 5

   Slowly whisk in 3 cups of vegetable broth and 0.25 cup of Cajun-style fermented red pepper puree, bringing the mixture to a simmer and scraping the bottom of the pot.

6. 6

   Return the seared seitan to the pot and stir in 0.5 cup of diced tomatoes, simmering the mixture gently for 25-30 minutes, or until the gravy has thickened and flavors have melded.

7. 7

   Remove the bay leaf, taste and adjust seasoning if necessary, then serve the Cajun Fermented Pepper Smothered Seitan hot over 1.5 cups of cooked garlic rice, garnished with 2 tablespoons of chopped green onions.