Seitan pepper steak

Yield: 6 Servings

Measure Ingredient
1⅜ ounce (1 package) dried, sliced
\N \N Shiitake mushrooms (or 1 to
1½ cup Reg.)
2 cups Water*
3 tablespoons Tamari*
2 cups Flaked <angle-cut> seitan
1 cup Diced onions
½ cup Diced red bell peppers
2 tablespoons Sesame oil (To saute. Use
\N \N Apropriate replacement)
2 tablespoons Minced garlic
2 tablespoons Chopped basil
½ cup Diced green bell peppers
¼ cup Sherry
2 cups Water
3 tablespoons Barley miso or other dark
\N \N Miso
2 tablespoons Tomato paste <optional>
\N \N (tomato is never just
\N \N 'optional' MC)
1 tablespoon Tamari <optional>
¼ cup Arrowroot, disolved in 1/4
\N cup Water.

RON PICKARSKI'S _FRIENDLY_FO

If you are using the shiite mushrooms, place them in a bowl and cover them with hot water. Soak until soft (about 30 minutes). Then place the soaked mushrooms in a pot with 2 cups of water (use the soaking liquid) and 3 tablespoons tamari. Simmer, uncovered, for 30 minutes, and set aside.

Saute' 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. When the vegetables are tender (half cooked), add the green bell peppers, sherry, and 1¾ cups water.

Mix the miso and ¼ cup water, along with the tomato paste and the tablespoon of tamari, if you wish. Add to the saute'ed vegetables. Add the dissolved arrowroot and continue to simmer, while sirring constantly, until the sauce has thickened. Serve the seitan pepper steak with noodles, rice, or mashed potatoes.

From: mcarpent@... (MARK CARPENTER). Fatfree Digest [Volume 1 Issue 1] July 22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.

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