Veggie Piperade Recipe
A hint of the southwest - serve up our take on this traditional Basque dish with some southwestern accompaniments and you have a delicious meatless meal.
We've altered this traditional Basque dish to a degree - we left out the meat and elected to use red as well as green peppers. We also replaced the Espelette pepper with just a sprinkle of red pepper flakes. We then used seitan in place of the meat. Delicious!
Ingredients
- 1/4 cup all-purpose flour
- 1 pkg. (1 oz.) taco seasoning mix, divided
- 1 pkg. (8 oz.) cubed seitan, sliced into medallions
- 2 Tbsp. olive oil
- Piperade
- 3 Tbsp. olive oil
- 1 Spanish onion, thinly sliced
- 1 large red bell pepper, cut into thin strips
- 1 large green bell pepper, cut into thin strips
- 1 can (14.5 oz.) diced tomatoes, liquid reserved
Directions
- In a small paper or plastic bag, combine flour and half the taco seasoning. Add the seitan, a few pieces at a time, and shake well to coat.
- Heat olive oil in a large skillet over medium-high heat.
- Stir fry the seitan until it begins to brown.
- Remove to a platter and keep warm.
- Add more olive oil to the skillet and heat. Add the onions and peppers and stir fry until crisp-tender. Then add the tomatoes to the skillet mix and continue cooking.
- n a small bowl, combine the reserved tomato liquid and remaining taco seasoning and add to the skillet along with a sprinkle of red pepper flakes. Cook, stirring until thickened slightly. Return seitan to the skillet and heat through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 4 servings | |
| Calories 226 | |
| Calories from Fat 152 | 67% |
| Total Fat 17.2g | 22% |
| Saturated Fat 2.39g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 644mg | 27% |
| Potassium 264mg | 8% |
| Total Carbs 17.75g | 5% |
| Dietary Fiber 3.7g | 12% |
| Sugars 5.75g | 4% |
| Protein 2.07g | 3% |
