Monday, November 14, 2016

Seitan Stir-Fry

My favorite vegan restaurant, Blackbird Pizzeria in Philly, makes their own take-home seitan now! I was so excited to get a package of the rosemary garlic one, and I made an easy and delicious stir fry with it. You can put it on a roll, eat it over rice, or just eat it by itself. This recipe is about two servings.

Eight (8) ounces of seitan -- you can buy it storebought, make it yourself, or pick up a package of Blackbird's seitan if you're visiting Philly
One (1) red pepper, sliced thinly
1/2 red onion, diced
Eight (8) ounces of baby bella mushrooms, sliced
Two (2) cloves of garlic, minced
Three (3) tablespoons of olive oil
Pinch of red pepper flakes
Salt and pepper to taste

In a large frying pan or wok, heat olive oil and garlic until fragrant over medium heat.

Saute onions for 1-2 minutes.
Cut or tear bite-size pieces of seitan and saute with onions.
Toss the peppers and mushrooms in the pan as well, and cook over medium heat, adding oil if needed.
When peppers and mushrooms seem to be fully cooked, and seitan is warm all the way through, sprinkle the red pepper flakes, salt, and pepper into the pan, and stir until it is fully incorporated.

Remove from heat and serve warm. At this point, you can put cheese on it, place it in a roll, put it over rice, or eat it on its own.

I used a rosemary garlic seitan, so it already had some flavoring in it. If you are using an unflavored seitan, you can essentially cook whatever herbs and spices you'd like into the pan, until they are fragrant.