Tuesday, July 10, 2012

Cajun-style Seitan with Black-eyed Peas and Okra

Finally! A recipe!!

2 tablespoons olive oil
1 large yellow onion, chopped
1 red pepper, chopped
2 large carrots, diced
5 cloves garlic, minced
4 seitan cutlets, chopped (if homemade, if not, one package seitan)
4 tablespoons flour
2 teaspoons cayenne
1 teaspoon garlic powder
1 teaspoon dried, minced onions
1 teaspoon celery salt (if you're a purist, substitute 1/2 teaspoon salt and 2 minced ribs of celery)
1 teaspoon dried thyme
1 teaspoon dried basil 
1 bay leaf
1 cup veggie or seitan broth
1 15oz can black-eyed peas
1 1/2 cup frozen okra
1 28oz can diced tomatoes
1 bunch rainbow chard (for those not a fan of greens, the stems of rainbow chard has many of the same compounds as beets, which makes them colorful and are fabulous for you! BUT they have a distinctive beet flavor, so if that is not something you are into pick a different green or substitute more okra)
Hot wing sauce, Tabasco, or Louisiana Hot Sauce to taste (careful, many hot wing sauces contain eggs)

Cooked brown rice or polenta, to serve

Heat the oil in a large pot or dutch oven over medium-high heat. Add onion and pepper and saute for 2 minutes. Add seitan and garlic and saute for 2 minutes more. Add flour and spices and saute until everything starts sticking to the bottom of the pan and browning, scraping the bottom of the pan frequently. Continue for about 5 minutes. 

Deglaze the bottom of the pan with the broth. Bring to a simmer and add black-eyed peas, okra, and tomatoes. Bring everything to a simmer and let do so for about 5 minutes. Remove from heat and stir in rainbow chard (overcooking greens destroys many of their beneficial compounds). Stir until chard is wilted, add hot sauce to taste, and serve over your chosen grain!


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