If you read my post yesterday, you know that I'm trying to do themed days with my blog now. Monday is MEANING OF LIFE MONDAY, and the theme is that I simply share 42 of something. Yesterday, it was quotes about weed. Yes, 42 of them. Yes, it was a really long post and probably TLDR; for nearly everyone, but I wrote it and posted it anyway.
What's Tuesday, then? Look no further:
TACO (AND OTHER LESS IMPORTANT FOODS) Tuesday!
I'll share a recipe. To the chagrin of some, they'll all be vegan, but if you're a stoner who suffers from the munchies a lot, doesn't care that much about eating healthy, but also happens to be vegan, you will almost certainly find something you enjoy here.
Simple Seitan Pepper Steak
This is a veganized version of my mother’s pepper steak recipe. I actually had this recipe on a really old blog of mine called Vegan in America's Dairyland. I also uploaded it to VegWeb years ago.
Ingredients:
- ¾ to 1 lb seitan, cut into strips
- ½ to 1 teaspoon salt (or to taste)
- 1 large onion, chopped
- 1 cup vegan “beef” broth
- 3 tablespoons soy sauce (or tamari or bragg’s)
- 2 cloves garlic, minced
- 2 green bell peppers, cut into 1-inch pieces (could also use red)
- 2 tablespoons corn starch
- ¼ cup cold water
- 2 tomatoes, peeled and cut into eights (or a can of diced tomatoes, drained)
- 1 tablespoon oil
- 3 to 4 cups hot cooked rice
Preparation:
Cook the rice before you do anything, because the recipe doesn’t take terribly long to cook.
Heat the oil in a skillet over medium-high heat. Sauté the onions and seitan, until the seitan starts to brown and the onions are tender and translucent.
Stir in broth, soy sauce and garlic; cover and simmer for 10 minutes.
Add green bell peppers; cover and simmer 5 minutes, or until peppers are tender.
Blend corn starch and water, stir gradually into mixture. Cook stirring constantly until mixture thickens and boil; boil for 1 minute.
Add tomatoes and heat through.
Serve over rice.
Notes: I use low-sodium vegan “beef” broth, so I add a decent amount of salt. If you use a “beef” broth with the normal amount of sodium, you may want to adjust accordingly.
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