Ethiopian Seitan with Peppers

This is an oldie (meaning I've been making it since going vegan in 2009), but a really good goodie from my favorite vegan chef on earth, Isa Chandra Moskowitz's fantastic cookbook, Vegan with a Vengeance.

Apparently I'm on an African kick now, which is great during this cold and flu season. I firmly believe the spices used in this dish (and the Senegalese recipe) keep me from getting sick. The only danger is the possibility of overeating because it's THAT good. I hope you enjoy this as much as we do in our house. Also, invite some friends over, because this recipe makes a LOT of food!

I did add some other ingredients: tomatoes and onions, but the peppers stand on their own juuuust fine!

Ingredients for the puree:

I made this before my spice container makeover, obviously.

6 serrano chiles, seeded and coarsely chopped (Wear gloves!)
1 TBSP fresh ginger
2 cloves garlic, crushed
1 tsp. ground cumin
1/4 tsp. ground cardamom
1/4 tsp. turmeric
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
1/2 C red wine (or not)
2-3 TBSP. olive oil

Ingredients for the seitan and peppers (and onions, etc.):

2lbs. homemade seitan (see previous post). You can also you pre-made if you don't have the time to make your own.

2 green bell peppers, seeded and cut into 1" strips
1 28 ox. can stewed or chopped tomatoes (optional)
1 large white or yellow onion, chopped


Preheat oven to 400ºF.
Place all puree ingredients into a blender and puree until smooth-ish.

Place seitan strips, peppers and onions in a 9x13"glass baking dish.

Smother with crushed tomatoes and puree.

Cover with foil and bake for 20 minutes. Remove foil, flip the seitan and peppers and cook for 20 more minutes, uncovered.

Serve over rice or with Injera – Ethiopian bread that reminds me of paper towel from elementary school, except it tastes good! I have not tried to make this myself yet (it's on the list), but I have gone and picked some up at the local Ethiopian joint down the street a few times. Normally, I just serve it over brown basmati rice.
Also, I have been known to double the puree recipe (just not the oil!) if I am not using tomatoes. I like alotta sauce!
This is seriously one of my favorite dishes. I hope you enjoy it too!