Red Pepper Seitan

The picture above is what I took for lunch today for my internship: red pepper seitan, brown basmati rice, and sweet-and-sour toovar dal. The toovar dal is from Madhur Jaffrey's "World Vegetarian". I think I did something wrong (maybe I wasn't supposed to drain the pigeon peas, but there was just way too much liquid!) but they were still pretty good.

This Indian-inspired red pepper seitan dish was really easy to prepare and only uses 5 ingredients. It's high in protein and doesn't contain any oil other than that already in the seitan. On top of that, it's so yummy!

Red Pepper Seitan
Makes 4 small servings

• 1 red bell pepper, cored, seeded, and roughly chopped
• 1 serrano chili, stem end cut off and roughly chopped (don't remove the seeds)
• 1 pound seitan (I used West Soy traditional seitan because I didn't feel like making any)
• 1/4 cup plain soy yogurt (or regular plain yogurt if you don't care whether it's vegan)
• 1/4 cup chopped cilantro

Put the red pepper and serrano chili into a blender and blend into a smooth sauce. (If you taste it at this point, it will be REALLY spicy, but it will cool down!) Pour the sauce into a pan, add the seitan, and heat over medium-high heat until most of the liquid has evaporated. Stir in the yogurt and cilantro, and remove from heat. If you plan to serve this with rice, you might want to make extra sauce, especially if reheating it as a leftover.