This hearty combination of seitan (“wheat meat”) and mushrooms has the homey, satisfying taste and texture of any good hash. Diced tomatoes with chiles add a kick. If you can’t find chile-laced canned tomatoes, just add a seeded, chopped jalapeño to the mix.
- 2 Tbs. olive oil
- 1 1/2 cups finely chopped onion (about 1 large onion)
- 3/4 cup diced red bell pepper (about 1 small red bell pepper)
- 2 cloves garlic, minced (about 2 tsp.)
- 2 tsp. chili powder
- 1 1/2 tsp. ground cumin
- 1 14-oz. can diced tomatoes with green chiles
- 8 oz. seitan, cubed
- 2 medium-sized portobello mushroom caps
- 1/4 cup diced green olives
- 2 Tbs. chopped cilantro
- Heat oil in Dutch oven over medium heat. Add onion, bell pepper and salt to taste. Cook over medium-low heat, stirring often, 8 minutes, or until onion is softened. Add garlic, chili powder and cumin, and cook, stirring often, 2 minutes more. Stir in tomatoes with juice. Increase heat, and bring mixture to a boil. Reduce heat, and simmer 5 minutes, or until liquid is reduced by half.
- Meanwhile, combine seitan and mushrooms in food processor, and process until coarsely chopped. Add to tomato mixture, and cook, stirring occasionally, about 15 minutes, or until mushrooms are tender and mixture is fairly dry.
- Stir in olives and cilantro, and cook, stirring often, 1 minute. Remove from heat, and season to taste with salt and pepper. Serve over Roasted Potato Fans.
- Serving Size: Serves 4
- Calories: 211
- Carbohydrate Content: 17 g
- Fat Content: 8 g
- Fiber Content: 5 g
- Protein Content: 18 g
- Saturated Fat Content: 1 g
- Sodium Content: 535 mg
- Sugar Content: 5 g