Lunch

Spicy Seitan Sofrito Bowls

Level
Intermediate
Prep
20 minutes
Cook
40 minutes
Servings
Makes 4 to 6 servings
SPICE UP YOUR LIFE with this Spicy Seitan Sofrito Bowl

• Vegan recipes do not use any ingredients of animal origin including eggs, dairy, or honey.
• Recipes are vegan when prepared with the specified ingredients.

INGREDIENTS

  • 1 tablespoon olive oil
  • 1/2 large white or yellow onion, diced
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 2 carrots, peeled and diced
  • 1 cup green beans, cut into 1-inch pieces
  • 1 cup cauliflower, chopped into small florets and pieces
  • 1 cup uncooked brown basmati rice, rinsed
  • 1 1/2 cups canned crushed tomatoes, divided
  • 3/4 teaspoon smoked paprika
  • Generous dash crushed red pepper (optional)
  • 2 cups water or low sodium vegetable broth
  • 4 cloves garlic, peeled
  • 1/2 large white or yellow onion, roughly chopped
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1 tablespoon plus 2 teaspoons olive oil, divided
  • 2 packages (8 ounces each) SWEET EARTH Enlightened Foods Traditional Seitan Strips
  • 4 tablespoons tomato paste
  • 1 teaspoon crushed thyme
  • 1/4 teaspoon salt
  • Dash cayenne pepper (optional)
  • 6 cups finely chopped kale leaves
  • 1/2 tablespoon olive oil
  • 2 tablespoons lime juice
  • Pinch salt and dash of pepper

MAKE IT

Step 1
First, make the rice. Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add the 1/2 large onion and a pinch of salt. Cook the onions for 5 minutes, or until they’re soft and clear, stirring frequently. Add the 1/2 diced red bell pepper, 1/2 diced green bell pepper, carrot, green beans and cauliflower. Cook the vegetables, stirring occasionally, for another 45 minutes, or until the cauliflower is just tender. Add the rice, 3/4 cup tomatoes, smoked paprika, salt, crushed red pepper, and water or broth. Bring the mixture to a boil. Reduce the heat to low and cover the rice. Simmer for 35-45 minutes, or until the rice is tender and has absorbed all of the liquid. Remove the rice from heat and adjust seasonings to taste.
Step 2
While the rice cooks, make the seitan sofrito. Place the garlic, 1/2 onion, 1/2 red bell pepper and 1/2 green bell pepper into the bowl of a food processor fitted with the S blade and pulse until everything is finely chopped. (Alternately, finely chop by hand.)
Step 3
Heat 2 teaspoons oil in a large skillet over medium high heat. Add the seitan strips and cook, stirring, until they’re lightly browned. Remove the seitan strips from the skillet.
Step 4
Add remaining tablespoon olive oil to the skillet. Add the chopped garlic, onion, and pepper mixture, along with the remaining 3/4 cup crushed tomatoes, tomato paste, thyme, salt and cayenne. Wait until the mixture is bubbly, then simmer it for 10 minutes, covered, or until it has thickened up (it should be the texture of a chunky tomato sauce). Stir in the seitan strips.
Step 5
Place kale, 1/2 tablespoon olive oil and lime juice in a large mixing bowl. Massage the kale with your hands until it’s tender, then season to taste with salt and pepper.
Step 6
To assemble the bowls, divide the rice, seitan, and kale evenly into four bowls. Serve with any toppings you like: hot sauce, chopped cilantro or parsley, or chopped green onions are all great!